Slow Cooker Italian Chicken and Potatoes
Servings: 5
Ingredients
- 1.5 lbs chicken breast or thighs*
- 4 large russet potatoes skinned and cut into wedges or chunks
- 1/3 cup avocado oil or olive oil + 1 tbsp (divided)
- 2 tbsp red wine vinegar
- 1 tbsp Italian seasoning
- 2 tsp dijon mustard
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1 tsp lemon pepper
- fresh basil and thyme for garnish (optional)
- 2 tbsp capers (optional)
- 1/3 cup sliced cherry tomatoes (optional)
- 1/3 cup marinated artichokes (optional)
- 1/3 cup pepperoncinis (optional)
Instructions
- Season each chicken breast with a little salt and lemon pepper. Heat a large skillet to medium high heat. Coat the pan with 1 tbsp oil. Once hot, brown chicken for approximately 2 minutes per side. Set aside
- Spray the slow cooker with a non-stick spray and line the bottom with potatoes. Place chicken on top.
- In a small jar or bowl with a lid, mix together 1/3 cup oil, red wine vinegar, Italian seasoning, dijon mustard, and salt. Shake until well combined. Pour the mixture over the chicken and potatoes, gently tossing to combine.
- Place the lid on top, set your slow cooker to low and for 6 hours (chicken may be done is as little as 4 hours, each slow cooker is different). Check at the 4 hour mark.
- When cooking is complete, sprinkle with lemon juice and lemon pepper. Top with fresh herbs, capers, tomatoes, artichokes, and pepperoncinis (if using). Serve plain or over rice or a bed of greens.
Notes
*I have a personal preference to chicken breast, but chicken thighs work fantastic in this recipe!
Nutrition
Calories: 527kcal | Carbohydrates: 55g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 518mg | Potassium: 1786mg | Fiber: 5g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 4mg