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National Potato Lover’s Month: Slow Cooker Chicken & Potatoes

February 19, 2014 — , , , , , , ,

This quick and healthy recipe for Slow Cooker Chicken and Potatoes is the next one in our series of National Potato Lover’s Month recipes from the US Potato Board. It is perfect for on-the-go families who want to come home to a comforting meal that’s ready to eat. With just 30 minutes prep time, you can set the slow cooker in the morning and forget about it until dinner time, which makes it so much easier if you’re a busy mom on the go, like me! Adding Herbs de Provence (dried herbs found in the spice section of Food City) makes this dish smell as good as it tastes, exuding a “fresh from the farmer’s market” flavor. Plus, it’s easy to adapt the basic recipe to fit your favorite flavor profile using variations like Mexican (sub chili powder, ground cumin and oregano for Herbs de Provence; top with salsa and cilantro) or Italian (Omit Herbs de Provence and sprinkle chicken with Italian herb seasoning and sun-dried tomatoes). Try your own variation and let us know what you think by tweeting us @FoodCity with the tag #PotatoLover and tell us how it turned out!

4 small (2 pounds) bone-in chicken breasts, skin removed
2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
1 teaspoon garlic salt
Freshly ground pepper to taste
1/2 cup flour
1 tablespoon canola oil
1 1/4 pounds small red potatoes
3/4 cup frozen, thawed pearl onions
1 cup small baby carrots
3/4 cup reduced-sodium chicken broth
8 ounces small baby bella or white mushrooms
Chopped fresh thyme (optional)

Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast in the herb mixture; then dredge well in flour. Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3-4 minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan. Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for 4 hours or on low for 8 hours. Sprinkle with fresh thyme before serving, if desired.
Makes 6 servings.

Nutritional analysis per serving: Calories: 460, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 410mg, Potassium: 589mg, Carbohydrates: 47g, Fiber: 4g, Sugar: 6g, Protein: 47g, Vitamin A: 90%, Vitamin C: 60%, Calcium: 10%, Iron: 30%

Check your weekly Food City ad to see which items are on sale at your neighborhood store this week. For more potato goodness, head to the US Potato Board’s website.

Happy cooking :)


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