Check out what my friends at Tiphero had to say about this amazing chicken slow cooker meal:
I just cooked this recipe tonight and was wonderful! My husband thought it to be a beautiful and delicious meal. I cook many slow cooker recipes and having the veggies on top is great. Cooks them to a more tender rather than mushy texture. Veggies on top no different than around the meat…all are together and cooking to the appropriate temp. The only thing I would change in this recipe is to cut back the Oregano by 1/8 of Tsp. This dish is appetizing and delicious to eat.
I made this today and it was great! The chicken turned out so flavorful after cooking in the marinade all day, and it was so tender it almost fell apart on my fork. I used baby carrots (the type that come in a bag that you would snack on) because that’s what I had and they turned out great too, as did the potatoes. The marinade was so simple to make – only took about 5 minutes. Overall very delicious and healthy dinner! Will definitely make it again.
Ingredients
2 pounds (32 ounces or 1 kilogram) Tyson chicken breast fillets
19 ounces (1.2 pounds or 600 grams) small red potatoes, quartered
1/2 pound (8 ounces or 250 grams) baby carrots, trimmed and peeled
1/4 cup Bertolli olive oil
1/3 cup freshly-squeezed lemon juice
1 teaspoon McCormick dried oregano
1 teaspoon McCormick onion powder
2 teaspoons crushed garlic
1 teaspoon McCormick salt
Freshly-cracked black pepper
Instructions:
Add the chicken breasts to the slow cooker. Add the potatoes and baby carrots.
Mix the olive oil, lemon juice, garlic and seasonings. Pour mixture oven the chicken and vegetables.
Cover and cook on high for 4 hours or low for 8 hours.
Quick Tip: Brown the chicken on the stovetop before placing it in the crock pot if you like.
Thank you to Tiphero for this awesome recipe!
