Sometimes we forget that we have staples already in our pantries that can make a everyday dish turn into a sensation for the senses. This recipe for Italian Chicken and Potatoes serves up chicken and vegetables with a juicy pop of flavor. With spring on the horizon, I know we all want to spend more time enjoying the beautiful weather that is coming our way and so the nicer the weather gets, the more I tend to rely on crock pot meals to free up my time in the kitchen.
I know some of y’all are still in the middle of winter where you are. While the temps in Alabama have definitely dropped lately, out my window the sun is shining so pretty that I can’t help but feel joy just looking at it. Finding joy in the little things – that’s the way to live!
Now let us get in the kitchen and whip up some supper!
Oh! If you subscribe to my newsletter make sure you open the first edition of the Southern Plate Gazette that I sent out last Saturday around 9:00 AM central. I’ll be choosing winners from the giveaway in there tomorrow. If you don’t already subscribe to my newsletter, you can sign up at the top of this page in that red bar. It’s free and the best sure fire way to get all of the latest recipes. I’ll be announcing this week’s giveaway in the next edition of the Gazette, which goes out once a week.
To make this, you’ll need: Boneless skinless chicken breasts (bone in works as well), red potatoes, Italian seasoning herbs, chicken broth, and Italian dressing.
I always keep a bottle of Italian dressing in my refrigerator because it can be used in so many recipes and is great for just marinating veggies in, too.
Place the chicken in the bottom of a slow cooker (mine is a six quart but a four quart would work). Add the potatoes and sprinkle with the Italian seasoning. Pour the chicken broth and the Italian dressing over everything.
Cover and cook until the chicken is cooked through, 7 to 8 hours on low, 3 to 4 hours on high.
I like to get more green veggies in by serving this with a little salad on the side. Check out my Super Food Salad recipe for a great salad that can be made ahead of time and keeps for several days in the fridge.
This meal is best when served at the dinner table, with the tv off, telephones absent, and sitting next to people you love. 🙂
- 2 pounds skinless boneless chicken breasts
- 4 to 6 medium red potatoes cut into large chunks
- 1 tablespoon dry Italian seasoning the herbs, not the dressing mix
- 1 can 14.5 ounces chicken broth
- 1/2 cup bottled Italian salad dressing
- Place the chicken in the bottom of a 6-quart slow cooker. Add the potatoes and sprinkle with the Italian seasoning. Pour the chicken broth and the Italian dressing over everything.
- Cook until the chicken is cooked through, 7 to 8 hours on low, 3 to 4 hours on high.
Blessed are the joymakers.
~Nathaniel Parker Willis