Crockpot Chicken and Potatoes with Carrots

This crockpot chicken and potatoes recipe, which is packed with baby carrots and lean chicken, uses a bit of Italian seasoning to really add depth to its flavors. Feel free to experiment with the recipe by adding in other vegetables, such as diced sweet potatoes and peas.

Ingredients:

• 1 pound of baby Yukon gold potatoes or baby red potatoes
• 1 pound of baby carrots
• 1 ½ pounds boneless skinless chicken breasts or boneless skinless thighs
• 4 tablespoons unsalted butter
• 3 cloves garlic minced, about 1 tablespoon
• 2 ½ teaspoons Italian seasoning
• ½ teaspoon kosher salt plus additional as needed
• ¼ teaspoon black pepper plus additional as needed
• Zest and juice of 1 medium lemon
• ¼ cup grated Parmesan cheese
• Chopped fresh parsley optional for serving

Instructions:

1. Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut them in half. You want the pieces to be rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
2. Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
3. In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice, zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
4. Cover the slow cooker. Cook on high for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based on your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot—mine often does - check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant-read thermometer. The moment the chicken is done cooking, remove it to a plate and cover it to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.