Italian Crockpot Chicken
The American Buckeye Poultry Club
The original of this recipe appears on the blog site Crock-A-Doodle-Do. It has been modified
somewhat, but is close enough to the original to require attribution. Thanks!
4 Boneless skinless chicken breasts or other parts (you can leave bone-in, that works fine too.)
One 16 Ounce bottle of Italian Dressing (non-fat or regular is fine)
1/2 Cup of Parmesan cheese (or more to taste.)
3 tsp. Italian Seasoning, divided in thirds.
4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)
1/2 Bag of mini carrots
1 Yellow onion cut into wedges
Spray crockpot with cooking spray
Squirt a small amount of Italian dressing at bottom of crockpot.
Place two chicken breasts or parts in crock.
Pour some of the Italian dressing on the chicken.
Sprinkle half of cheese onto the chicken.
Sprinkle one tsp. of the Italian seasoning onto the chicken.
Place next two chicken breasts/parts into crock-pot, if possible not directly on top of the first breasts.
Sprinkle remaining cheese on top of chicken.
Pour carrots on top.
Add the cut up onion wedges in a layer.
Pour more of the Italian dressing on top of chicken, onions, and carrots.
Sprinkle one tsp. of the Italian seasoning onto the chicken, onions, and carrots.
Place potatoes on top.
Pour the remaining Italian dressing on the potatoes.
Sprinkle the remaining tsp. of Italian seasoning on the potatoes.
Cook on low for 6-8 hours. Serves two to four.
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