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Thursday, April 4, 2013

Crock pot Italian chicken and vegetables

I think my family may have discovered a wonderful new idea.  Tuesday night for dinner at Yaya's house we had a leftover swap.  My brother brought leftover pizza, I brought Spicy Sausage Pasta Skillet, and Yaya had a to-go box full of delicious Mexican food.  My brother and I shared Yaya's leftovers and Yaya ate mine.  Bailey had the pizza.  It was a brilliant plan.  We all got rid of our leftovers and got to eat something new.  Bailey particularly enjoyed the meaty pizza.  She's used to having veggie loaded Calzones instead.

Have I mentioned lately how much I love my crock pot?  I like it so much that we are having crock pot meals two days in a row.  Tomorrow we are having Chicken Taco Chili.  This morning I threw dinner in the crock pot and by the time Aaron got home it was ready to eat!  This meal was incredibly easy to make.  It took no more than 10 minutes of prep and there are only a few ingredients.

Crock Pot Italian Chicken and Vegetables

4 boneless skinless chicken breasts
1/2 lb baby carrots (or chunks of whole carrots)
about 5-6 medium size red potatoes, cut into 1 1/2 inch chunks
1 bottle fat free zesty Italian dressing
about 2 Tbsp Italian seasoning

Spray the crock pot with vegetable oil spray.  Layer 2 chicken breasts in the bottom of the crock pot.  Add some of the dressing and sprinkle some of the Italian seasoning.  Add the other 2 chicken breasts.  Pour some more dressing over and sprinkle the Italian seasoning.  Add the carrots over the chicken.  Cover with dressing and sprinkle Italian seasoning.  Add the potatoes and cover with remaining dressing and Italian seasoning.  Cook on low for 6-8 hours or on high for 4-6 hours.  When the veggies are soft and the chicken is cooked through it is ready to serve.

I served this with canned green beans and macaroni and cheese because I wasn't sure if Aaron would eat the potatoes and carrots, but it really is almost a complete meal.  If you want some green in it you could add some fresh green beans about 2 hours before serving.

I used Kroger brand Italian dressing and substituted 1/2 basil and 1/2 oregano for the Italian seasoning.

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