Slow Cooker Chicken and Potatoes – USPB
October is Eat Better, Eat Together month so take action with this nutrient-packed recipe which cooks while you’re away! Toss the ingredients in the slow cooker in the morning and we guarantee the smell of chicken, potatoes, onions and herbs will get your family around the dinner table in minutes from when they walk in the door that evening.
- 4 small (2 pounds) bone-in chicken breasts, skin removed
- 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
- 1 teaspoon garlic salt
- Freshly ground pepper to taste
- ½ cup flour
- 1 tablespoon canola oil
- 1 ¼ pounds small red potatoes
- ¾ cup frozen thawed pearl onions
- 1 cup small baby carrots
- ¾ cup reduced-sodium chicken broth
- 8 ounces small baby bella or white mushrooms
- Chopped fresh thyme (optional)
Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast in the herb mixture; then dredge well in flour.
Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3-4 minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.
Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for 4 hours or on low for 8 hours. Sprinkle with fresh thyme before serving, if desired.
Makes 6 servings.
Mexican: Omit Herbs de Provence and sprinkle chicken with 2 teaspoons chili powder, 1 teaspoon ground cumin and 1 teaspoon dried oregano. Add 1 cup green or red salsa and 1 (4 ounce) can diced green chilies. Sprinkle with chopped fresh cilantro before serving, if desired.
Nutritional analysis per serving: Calories: 470, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 630mg, Potassium: 604mg, Carbohydrates: 50g, Fiber: 5g, Sugar: 8g, Protein: 47g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 6%, Iron: 20%
Mediterranean: Omit Herbs de Provence and sprinkle chicken with 2 teaspoons garam masala, an Indian seasoning found in the spice section of major retailers. Add 1 cup rinsed and drained canned garbanzo beans, ½ cup golden raisins and 2 tablespoons lemon juice.
Nutritional analysis per serving: Calories: 580, Fat: 9g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 480mg, Potassium: 740mg, Carbohydrates: 72g, Fiber: 8g, Sugar: 22, Protein: 50g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 10%, Iron: 30%
Italian: Omit Herbs de Provence and sprinkle chicken with 2 teaspoons Italian herb seasoning. Add ½ cup chopped sun-dried tomatoes (not oil packed).
Nutritional analysis per serving: Calories: 460, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 410mg, Potassium: 589mg, Carbohydrates: 47g, Fiber: 4g, Sugar: 6g, Protein: 47g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 10%, Iron: 30%
Cal: 430 Chol: 100mg Sodium: 400mg
Fat: 8g Vitamin C 60% Potassium: 604mg
Carb: Fiber: 5g Protein: 47g