Saturday, May 14, 2011

Italian Crockpot Chicken

I was trying to come up with a creative way to make potatoes and chicken for dinner.  Then, I realized that it was ballet night for big sister and roasting them would take too long so I put everything in the crockpot.  This is what I used:

Instead of using white wine and olive oil like I might have done, I used a prepared vinaigrette that was in the refrigerator and added some other seasonings.  Baby sister loved the cooked carrots and although this wasn't fanciest meal ever, it was tasty and filling.  

It might not seem like much liquid, but the chicken will render more as it cooks and you don't want it all floating in a lot of broth.  You can adjust the seasonings according to your taste (and according to how much herbs are in the dressing you use).  If you don't have a dressing you want to use, sprinkle a little olive oil, add a little red or white wine, and use more seasonings.

Italian Crockpot Chicken (4 servings)

2 lbs boneless skinless chicken breasts (appx 3 large)
1/2 c. broth
1/4 c. italian dressing or vinaigrette 
8-10 small red or yellow potatoes
1 large shallot, chopped (or 1/4 c. chopped onion)
1 cup baby carrots
oregano, basil, bay leaf, salt pepper
Mozzarella or parmesan cheese (optional).

Put the potatoes and carrots in the bottom of your slow cooker.  Pour the broth on top of the vegetables.  Put the chicken breasts on top of the vegetables.  Sprinkle with the shallot (or onion).  Drizzle with the dressing or vinaigrette.  Sprinkle with the seasonings.  Cover and cook on low for 6 hours or until the potatoes are soft and the chicken is cooked through.  When you plate the chicken, sprinkle with mozzarella or Parmesan cheese.

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