Slow Cooker Chicken and Potatoes

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United States Potato Board
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  • Yield: 6 servings
  • Prep: 30 mins
  • Cook: 4 to 8 hours

Adding Herbs de Provence (dried herbs found in the spice section of most grocery stores) makes this dish smell as good as it tastes, exuding a “fresh from the farmer’s market” flavor. Plus, it’s easy to adapt the basic recipe to fit your favorite flavor profile using the variations below, including Mexican, Italian or Mediterranean.

Ingredients

4small (2 pounds) bone-in chicken breasts, skin removed
2teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
1teaspoon garlic salt
Freshly ground pepper to taste
1/2cup flour
1tablespoon canola oil
1 1/4pounds small red potatoes
3/4cup frozen, thawed pearl onions
1cup baby carrots
3/4cup reduced-sodium chicken broth
8ounces small baby bella or white mushrooms
Chopped fresh thyme (optional)

Instructions

  1. Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate.  Coat each chicken breast in the herb mixture; then dredge well in flour.
  2. Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3-4 minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.
  3. Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for 4 hours or on low for 8 hours. Sprinkle with fresh thyme before serving, if desired.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 430
  • Fat 8g
  • Saturated Fat 1.5g
  • Cholesterol 100mg
  • Sodium 400mg
  • Potassium 771mg
  • Carbohydrate 43g
  • Fiber 4g
  • Sugars 5g
  • Protein 45g