2 1/3 pounds boneless skinless chicken breasts (see below)
(16 ounces of this will be reserved for Chicken Tacos)
3 cups chopped scrubbed and washed red potatoes (unpeeled)(about 1½ inch pieces)
3 tablespoons olive oil
1 cup reduced sodium chicken broth (preferably organic)
1 Tablespoon Italian seasoning blend
1 teaspoon garlic powder
salt and pepper to taste,
1/2 cup fresh chopped parsley
In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over
the chicken and potatoes, then toss to coat well.
Transfer to slow cooker, putting potatoes on top of chicken. Pour chicken broth over all. Cover and cook on low for 4-6 hours until chicken is
cooked through and potatoes are fork tender.
Garnish with fresh parsley.
|Slow Cooker Italian Chicken and Potatoes||
- Slow Cooker
- Double Duty/Plan Ahead
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