This Crockpot Chicken and Potatoes is slow cooked in a broth flavored with sun dried tomatoes and Italian herbs. It’s an easy crockpot meal that requires only 10 minutes prep!
– 1 lb Little potatoes (halved) – 3 large carrots (peeled and cut into chunks) – 4 small boneless, skinless chicken breasts (about 1.5 pounds) – ¾ cup low sodium chicken broth – ¼ cup finely chopped sun dried tomatoes (the ones packed in oil) – 4 cloves garlic (finely minced) – 1 teaspoon salt – ½ teaspoon dried parsley – ¼ teaspoon dried basil – ¼ teaspoon dried thyme – ¼ teaspoon black pepper – 2 tablespoons unsalted butter – ¼ cup shredded Parmesan cheese – fresh parsley for garnish, if available
Add potatoes and carrots to the crockpot: place the vegetables in the bottom of the slow cooker where they will cook more quickly.
Top with chicken breasts: add the chicken breasts on top — the juices that run out of the chicken will add flavor to the sauce!
Stir together the sauce: a quick whisk and it is good to go!
Pour over sauce and top with butter: pour the sauce over the chicken and top with butter — no need to melt it! It will melt and coat the chicken as it cooks.
Let cook, and finish with a good amount of Parmesan: a little or a lot, you choose! You can keep this recipe dairy free by using dairy free margarine in place of butter and omitting the cheese.