Slow Your Roll Recipe: Italian Chicken and Veggies

If you read my adventures in slow cooking crazy, you’ll know I’m on a serious slow cooker roll. I thought I’d share my recipes so you can slow your roll too!

I’ve seen variations of this recipe on the web and in a few cookbooks–probably because it’s kind of a no-brainer. Maybe I lived in NYC for too long, but nothing says comfort food to me like a cheesy Italian dish. Perfect for a chilly fall day.

This one was a big hit with my husband–I only ate one serving and he finished the rest off over the course of a couple of nights. He requested expressly that I make this one again!

Italian Crock-pot Chicken

  • 4 Boneless Skinless Chicken Breasts
  • 16 Ounce Bottle of GF Italian Dressing (I used Kraft Tuscan Italian, but I think I may swap for a less sweet Italian dressing next time–it was a little sweet for my taste, although my husband loved it)
  • 1/2 Cup of Parmesan or Mozzarella Cheese (I will often add a dollop of cream cheese to this)
  • GF Italian Seasoning
  • 6 Potatoes cut in  wedges
  • 2 cups of baby carrots
  • Fresh basil to taste, chopped

IN THE BAG: All Ingredients.

TO COOK: Place chicken in pot first. Top with carrots. Top with potatoes. Cook on low for 6-8 hours. Serve over rice pasta or with a salad.

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