|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 12mg||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Italian-flavored recipe takes just minutes to prepare and is a wonderful family dinner at the end of a busy day. Fix the ingredients in the morning, place them in the slow cooker, and come back for a delicious meal the whole family will love. Seasoned with Italian herbs and a zesty dressing, the chicken and potatoes make a wholesome and simple dinner, especially when served with a green salad with freshly grated Parmesan cheese, or a mixture of avocados and cherry tomatoes dressed with olive oil and lemon juice. Or steam some broccoli or French green beans to add some crunch to your meal.
You can use store-bought zesty Italian dressing, but by making your own you can control the quality of the ingredients and monitor the amount of sodium and fat added.
1 1/2 pounds boneless, skinless chicken breasts, sliced
1/2 cup zesty Italian salad dressing
1/8 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning
4 cloves garlic, minced
4 medium potatoes, cubed
Gather the ingredients.
Place the chicken, salad dressing, pepper, Italian seasoning, garlic, and potatoes in a 3- to 4-quart crockpot. Mix well to coat the chicken and potatoes with the dressing and seasonings.
Cover and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 165 F and the potatoes are tender.
Serve with a vegetable side dish and enjoy.
Make Your Own Zesty Dressing
To make your own zesty dressing, you'll need 3/4 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1/2 tablespoons agave or maple syrup, 2 tablespoons lemon juice, 4 small minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 pinch onion powder, 1 pinch dried oregano, 1 pinch dried basil, and 1 pinch dried parsley. Mix all the ingredients well (you can place all the ingredients in a mason jar and shake vigorously). Keep refrigerated for up to three days.
- If you don't have Italian seasoning, use a combination of dried herbs you have on hand to make your own. Oregano, basil, thyme, sage, marjoram, and rosemary work best.
- If your chicken has skin on it, remove it before placing it in the crock pot. The slow, moist heat will turn the skin rubbery and unpleasant to eat.
- Add chopped onions, baby carrots, peppers, peas, parsnips, grape tomatoes, or a combination of two or more of these ingredients.
- Use 1 pound of mini potatoes instead of the cubed potatoes. Leave them whole.
- Add 1 pint of sliced white mushrooms halfway through the cooking process. Before serving, add 3/4 cup of heavy cream to the pot, mix well, allow to heat up, and taste for seasoning. For a meatier texture, use sliced Portobello mushrooms.
- Substitute boneless, skinless chicken thighs for the breasts in this recipe to get more flavor and a little extra fat. Use the same amount of thighs, and increase the cooking time to 7 to 9 hours.
- Substitute chicken with sliced turkey breast or sliced beef. Adjust the flavor of the broth accordingly.
- Use bone-in chicken pieces to get extra flavor. Remove the skin and cook the ingredients for 7 to 9 hours or until they test 165 F on an instant-read meat thermometer.
- Add shredded cheese on top 20 minutes before the time is up, allowing the cheese to melt before serving. Or transfer the cooked mixture to a large baking dish, top with cheese, and place under the broiler until the cheese is melted and a golden brown color.