My life is becoming more busy by the day. I have more responsibilities at work this year, and a rapidly growing number of students on my caseload. I have a baby that is due in 6 weeks. And plenty of work that needs to be done around the house before she arrives. When will this happen??!!
During times like these, it's always good to have delicious crock-pot meals that can be thrown together in a second and left to cook all day with no fuss. Here's one for ya; I hope it makes one of your future days a little less hectic. : )
|See below recipe - I usually shred the chicken into large chunks, but left it whole to take the picture.|
Italian Chicken and Potatoes
Source: Adapted from about.com
4 boneless, skinless chicken breast halves (or regular chicken breasts - any chicken would do, really)
1/2 cup Italian salad dressing (plus a little extra for the end)
1 teaspoon Italian seasoning
Sprinkle of garlic powder
Sprinkle of cayenne pepper
1/2 cup grated Parmesan or Romano cheese
Small red potatoes, washed and cut into quarters (I leave the peel on)
Wash chicken and place in bottom of Crock Pot. Pour half of the Italian dressing and grated cheese on top. Sprinkle half of the Italian seasoning, then sprinkle on some garlic powder and cayenne. Put the potatoes and baby carrots on top or around the chicken. Pour the rest of the dressing and cheese on top. Sprinkle the rest of the Italian seasoning, and another sprinkle of garlic powder and cayenne.
Cook on low for about 6-8 hours, or until the chicken is done and potatoes/carrots are tender.
When ready, I usually remove the chicken breasts, shred them into large chunks, and put them back into the crock pot. I then add salt, squirt a little more Italian dressing on top, and stir well before serving. It's fine to leave the chicken breasts whole, but if you shred it slightly, it will absorb more of the yummy liquid and flavor.