This chicken and vegetable slow cooker meal is for anyone who hasn’t yet realized that flavorful, balanced meals are more than possible from this old-school appliance. Slow cooker Italian chicken and potatoes is a bit of a revelation because beyond being delicious — the potatoes get tender in broth and sweetened by peppers, and the chicken stays so incredibly moist — it also really shows off the meal-prepping capabilities of the slow cooker.
Here’s a simple method for cooking vegetables and chicken breast together in the slow cooker in just a few hours.
Crock-Pot Italian Chicken and Potatoes
There are few staples more universally appealing (and useful!) than chicken and potatoes. These two make wonderful meal prep partners for filling dinners and no-need-to-reheat lunches (think: salad and beyond). But this version really improves on the concept. The potatoes cook alongside sweet peppers and plenty of garlic in savory chicken broth, getting tender and creamy without losing their shape. Later, baby spinach gets added to this heap of vegetables and soaks up all that flavorful liquid.
While the vegetables cook, tender lean chicken breast gets cooked on top of the crock, where it steams to perfection, staying moist and taking on flavor from simple Italian seasoning. The whole meal can cook in less than two hours while you do a Power Hour Meal Prep, or for longer while you binge read your library book.
Looking for something more decadent? Slow Cooker Creamy Tuscan Garlic Chicken
2 Key Tips for Crock-Pot Italian Chicken and Potatoes
1. Season each component separately. Layering the veggies and chicken is key here (more on that below), so the vegetables and the chicken need to be seasoned separately to ensure they are equally tasty. If you season the potatoes and peppers first, you can use the same bowl to toss the chicken with the Italian seasoning once the vegetables are in the crock.
2. Layer it. Placing potatoes and peppers on the bottom of the slow cooker ensures they get tender, and also provide an elevated bed for the chicken breast. With the chicken breasts on top of the vegetables, the chicken will gently steam while the vegetables cook.
Serving Italian Chicken and Potatoes
This slow cooker dinner cooks for two hours on high, or four to five hours on low heat, making it ideal for meal prep or Sunday dinner. Just before serving, you can add baby spinach (or other tender greens) to the slow cooker to complete the meal. We like to serve this with garlic bread for dinner, but it’s also pretty perfect all on its own.
- 1 pound
baby red potatoes, halved
small sweet peppers, sliced into 1/2-inch thick rings
- 4 cloves
- 2 tablespoons
- 1/2 teaspoon
- 1/4 cup
low-sodium chicken broth
- 11/2 pounds
boneless, skinless chicken breasts (about 4)
- 1 tablespoon
- 2 cups
6-quart slow cooker
Measuring cups and spoons
Chef’s knife and cutting board
Preheat the slow cooker. Get a 6-quart or larger slow cooker preheating while you prep the ingredients; set it to high or low depending on your preferred cooking time. Coat the slow cooker with cooking spray to make cleanup easier.
Season the potatoes and peppers. Place the potatoes, peppers, garlic, olive oil, and salt in a large bowl and toss to combine. Transfer the vegetables to the slow cooker and spread into an even layer.
Pour the chicken broth over the vegetables. Pour the chicken broth over the vegetables.
Toss the chicken with the Italian seasoning and place over the vegetables. Using the same mixing bowl from the vegetables, toss the chicken breasts with the Italian seasoning. Place the chicken on the vegetables.
Cook for 2 hours on high or 4 to 5 hours on low. Cover and cook until the potatoes are tender and the chicken is cooked through, 2 hours on HIGH or 4 to 5 hours on LOW.
Add the spinach and serve. Transfer the chicken to a clean cutting board. Add the baby spinach to the vegetables in the slow cooker and toss until wilted. Slice the chicken and serve with the potatoes, spinach, and peppers.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
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