Seasoned Chicken, Potatoes and Veggies

Written by Kali Woodlief:

This is one of my new favorite crock pot recipes. It’s very healthy and great for leftovers! Lot’s of room for creativity when it comes to which veggies you add. 10-20 minute prep time (depending on how speedy you are), cooks for 4 hours.

Main Ingredients:

2 lbs. Boneless Skinless Chicken Breasts

1/2 lb. fresh green beans (trimmed) (about 2.5 cups)

1 1/4 lb. diced red potatoes (about 4 cups)

(I added a bag of baby carrots and a bundle of fresh broccoli because I’m all about some veggies.)

 

Homemade Dressing Ingredients:

1/3 cup FRESH lemon juice (I used all of 2 large lemons, because I spilled some of it. 1 large or 2 small/medium should work. DON’T USE BOTTLED!)

1/4 cup olive oil

1 tsp. dried oregano

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. onion powder

2 gloves minced fresh garlic

Instructions:

1. Trim the chicken to your liking and place in the middle of the crock pot. Next, add the trimmed green beans on to the side. Then, mound the quartered potatoes high off to the other side. 
1. Optional: throw some carrot sticks along the other sides.
2. In a medium bowl, whisk together the fresh lemon juice (don’t spill any like me), olive oil, oregano, salt, pepper, onion powder and minced garlic.
3. Pour the mixture evenly over the chicken, green beans, potatoes and carrot sticks.
4. Cover and cook on HIGH for 4 hours or LOW for 7 hours, without opening the lid during that time. (I went with 4 hours on high.)
1. Optional: towards the end, steam some broccoli (I microwave using a PamperedChef micro cooker) and add melt some butter over it.
5. The recipe does not specify what to do with the cooked chicken. I decided to shred mine and mix everything up in the crock pot, including the steamed broccoli.

Wahoo! Enjoy!