Description
A delicious and easy Crockpot recipe for tender chicken and baby red potatoes.
Ingredients
Scale
- 1½ teaspoons kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ pounds baby red potatoes (scrubbed and dried)
- 4 boneless, skinless chicken breasts (about 2 pounds, thawed if frozen)
- 3 tablespoons olive oil (divided)
- ¼ cup low-sodium soy sauce
- 2 tablespoons dijon mustard
Instructions
- In a dish, combine the salt, Italian seasoning, pepper, paprika, garlic powder, and onion powder.
- Layer the potatoes at the bottom of the Crockpot. Drizzle 1 tablespoon of olive oil over the potatoes. Then, sprinkle half of the seasoning over the potatoes, and toss to coat.
- Place the chicken breasts on top of the potatoes. Drizzle 1 tablespoon of olive oil over the chicken. Sprinkle both sides with the remaining seasoning.
- Whisk together the soy sauce, remaining 1 tablespoon of olive oil, and Dijon mustard. Pour over the chicken and potatoes. Add about ½ cup of water to the Crockpot.
- Cover with the lid, and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the potatoes are fork tender.
Notes
- Make sure to scrub and dry the potatoes before layering them in the Crockpot.
- The cook time may vary depending on your slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken and 1 cup of potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg