Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs)
  • 1.5 lbs baby potatoes (or Yukon gold, halved if large)
  • 3 medium carrots (peeled and sliced)
  • 1 medium onion (chopped)
  • 1 cup low-sodium chicken broth
  • Salt – to taste
  • Black pepper – to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • (or mixed herbs) –1 tablespoon Italian seasoning
  • ½ teaspoon paprika
  • (Optional) Fresh parsley for garnish

Instructions:

  1. Rinse the baby potatoes and cut them in half if they are larger than bite-sized. Peel and slice the carrots into rounds. Chop the onion.
  2. Place the chopped onions at the bottom of your crock pot as they will act as a base layer. Add halved baby potatoes next, followed by sliced carrots.
  3. Season all vegetables with salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Place chicken breasts on top of the seasoned vegetables.
  4. Pour one cup of chicken broth over everything in your crock pot ensuring that it covers some of the ingredients but does not completely submerge them.
  5. Cover with lid and set your crock pot to cook on low for about 6–8 hours or high for 4–5 hours.
  6. Check that chicken is cooked through (internal temperature should reach at least 165°F). The vegetables should be tender when pierced with a fork.
  7. Before serving, you can sprinkle fresh parsley over the dish for color and flavor enhancement.