It's easy, healthy and tasty.
We are almost into harvest season (some of you may be already!!) and I love having meals that I can throw together in the crockpot that travel easily out to the fields.
Trust me, you will want to pin or print this, especially for this fall and winter!
Here's what you'll need :
4-6 Chicken Breasts (I use frozen/unthawed)
A medium potato per each piece of chicken
4 Cups of baby carrots
14.5 Oz Can of diced tomatoes
2 Tbs of dried minced onion or 1 whole onion
3 Cloves minced garlic
1 Packet Italian dressing mix
1/2 Cup Shredded parmesan cheese
1 Cup of warm water
Start by slicing your potatoes. I like to take my knife down the center and then dice the opposite way. No squares, here!
Arrange the chicken breast in the bottom of the crock pot. Then dump (is dump a proper cooking term?) the can of tomatoes all over the chicken. Arrange a pile of carrots evenly on one side of the chicken and then your potatoes on the other side.
In a shaker, you will want to combine 1 cup of warm water and your packet of Italian dressing mix. Shake, shake, shake. Shake your booooooooty.
Pour your water/dressing mixture all over the potatoes, carrots and chicken. Next you'll top everything off with the minced onion and the minced garlic. Sprinkle the parmesan cheese all over.
Set on low for 8 hours or high 4-5 hours. I like my carrots really tender so sometimes I cook it longer than this. You don't want to dry out the chicken, though! I haven't ran into that issue yet. I think the water and tomatoes help lock in the moisture.
Once everything is cooked, arrange your chicken breast, potatoes and carrots on the plate into servings. Or just throw it all in a bowl all crazy-like :)
And if you don't like tomatoes, that's okay. I don't like them either. These are so tender, you won't even taste them. They add lots of flavor to this dish so try not to skip out on the 'maters!
I hope you enjoy it as much as I do!