Crock Pot Chicken Potato Heaven Recipes

CROCKPOT GARLIC BUTTER CHICKEN AND POTATOES

Crockpot Garlic Butter Chicken and Potatoes image

This Slow Cooker Garlic Butter Chicken and Potatoes is an easy hands-off meal with just 5 minutes prep time! Juicy chicken breasts and tender potatoes in a garlic butter sauce.

Provided by Ashley Fehr

Time 3h10m

Number Of Ingredients 8

Ingredients

4 boneless, skinless chicken breasts
1 lb little potatoes (halved or quartered (See notes above))
1/2 cup unsalted butter
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1 cup green beans

Steps:

Place chicken breasts in an even layer in the bottom of a 4-6 quart crockpot.
Add potatoes and spread into an even layer as much as possible.
Combine butter, garlic, Italian seasoning, salt and pepper and pour over chicken and potatoes.
Cook on low for 2-4 hours, depending on your slow cooker (how hot it is and how wide it is -- the deeper the food, the longer the cook time).
Add green beans for the last 30-60 minutes of cook time, depending on the texture you prefer.
Serve with remaining garlic butter in slow cooker.

Nutrition Facts : Calories 433.47 kcal, Carbohydrate 23 g, Protein 27.24 g, Fat 26.14 g, SaturatedFat 15.27 g, Cholesterol 133.33 mg, Sodium 724.6 mg, Fiber 3.45 g, Sugar 1.84 g, ServingSize 1 serving

CROCKPOT CHICKEN AND POTATOES

Crockpot Chicken and Potatoes image

Crockpot chicken and potatoes and carrots is an easy, healthy family dinner! Quick to prep and the scrumptious garlic lemon butter herb sauce is to die for!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 5h15m

Number Of Ingredients 11

Ingredients

1 pound baby Yukon gold potatoes (or baby red potatoes)
1 pound 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)

Steps:

Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
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.
In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice and zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
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 upon 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 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.

Nutrition Facts : ServingSize 1 (of 4), Calories 434 kcal, Carbohydrate 25 g, Protein 43 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 144 mg, Fiber 7 g, Sugar 6 g