This slow cooker chicken and potato recipe is cooked to perfection in a broth with sun-dried tomatoes and Italian herbs. It’s an easy recipe that only needs 10 minutes of prep.
Equipment
- Slow cooker
- 1 lb Little Potatoes, halved
- 3 large carrots, peeled and cut into chunks
- 4 small (about 1 1/2 lbs) boneless, skinless chicken breasts
- 3/4 cup low sodium chicken broth
- 1/4 cup oil-packed sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely minced
- 1 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp black pepper
- 2 Tbsp unsalted butter
- 1/4 cup Parmesan cheese, shredded
- (For garnish) fresh parsley
Instructions
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Step 1
Place potatoes and carrots in the bottom of a 4 to 6-quart slow cooker.
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Step 2
Put chicken breasts in a single layer on top of the vegetables.
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Step 3
Stir together chicken broth, sun-dried tomatoes, garlic, salt, parsley, basil, thyme, and pepper. Pour over chicken in slow cooker.
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Step 4
Top chicken with butter. Place lid on and cook on low for 5 to 6 hours, or high for 2 to 3 hours, until the potatoes are tender and chicken reaches an internal temperature of 165 °F (the potatoes will likely take longer to cook than the chicken.)
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Step 5
Remove the lid, stir in Parmesan and top with fresh parsley if desired. Serve.
