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.