Is it as cold as Boston where you are? As the temps continue to drop in Boston, I’ve found that ALL I want to do after work is come home, eat, and then sit in my warm bed for the rest of the night. This recipe makes that happen even quicker- because you don’t have to make dinner when you get home thanks to the crock pot.
This one is SUPER simple, pretty yummy, and I don’t think it breaks the bank of the healthy side of things either. I found it on Pinterest, and originally comes from the blog Crock-a-doodle-do.
What you need:
- 4 boneless skinless chicken breasts (I cheated and only used 3 because 3 came in a package haha)
- 16 oz bottle of italian dressing (use the low fat kind or whatever if you’d like. This is the main thing you’ll taste, so make it a yummy one!)
- 1/2 cup Parmesan cheese (could probably cut out- I feel like the recipe isn’t dependent on the cheese)
- Italian seasoning (should be on the spice rack somewhere…)
- 4-6 red potatoes cut into wedges (I used normal potatoes, so totally possible, but I think I’d use red ones next time)
- 1/2 bag of mini carrots (I used a whole bag… whoops)
Prep:
- Spray your crockpot with PAM
- Squirt some Italian dressing in the bottom
- Place your chicken in and add in some dressing over it
- Add in the cheese over the chicken and some Italian seasoning too
- Add the carrots in on top
- More dressing
- Potatoes
- Remaining dressing
- Dust with Italian seasoning
Cook:
- 6-8 hours on low
Notes:
- Some of my potatoes didn’t get put in liquid enough even when the recipe cooked down so came out a little dry. Just don’t put in too many potatoes! No worries if you do, just throw them out and remember for next time. This will definitely depend on the size of your crock pot.
- Normally I prep everything the night before and just throw it in… but you should actually cut the potatoes before you put them in. Something about potatoes– I forget what it is– but you can’t get a head start on this one!
Enjoy!