Description
A simple and hearty slow cooker recipe featuring tender chicken breasts cooked with fresh zucchini and potatoes, seasoned with herbs and garlic for a comforting meal.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 medium zucchinis, cut into 1/2-inch thick slices
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Lightly grease the slow cooker insert with 1 tablespoon of olive oil.
Place the cubed potatoes in the bottom of the slow cooker.
Add the sliced onion and minced garlic evenly over the potatoes.
Arrange the chicken breasts on top of the vegetables.
Sprinkle dried thyme, dried rosemary, paprika, salt, and black pepper evenly over the chicken and vegetables.
Place the zucchini slices on top of the chicken breasts.
Pour the chicken broth evenly over all the ingredients in the slow cooker.
Drizzle the remaining 1 tablespoon of olive oil over the zucchini.
Cover and cook on low for 4 to 4.5 hours, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
Carefully remove the chicken and vegetables from the slow cooker and transfer to serving plates.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes