Friday, September 9, 2011
Crockpot Chicken Dinner
Is there anything more comforting than a roasted chicken dinner? I have such fond memories from childhood of roasted chickens and all the sides that went along with it (although, honestly, my favorite was Kraft mac and cheese... just sayin'). Well, I can think of one thing more comforting actually- throwing all the ingredients together in the crockpot and letting the meal cook all day. The house smells amazing, the meat comes out moist, and in the end you have a delicious dinner with minimal effort. Now that I am back at work and in my third trimester of pregnancy I see many more crockpot meals in my future. I really don't want to eat take out nightly but coming home exhausted doesn't lend itself to creativity in the kitchen... so the crockpot will be a much needed friend of mine!
This dinner came out great. The seasonings were delicious and they really absorbed into the vegetables. You can use any vegetables you want, I stuck with what I had on hand, but I'd definitely use potatoes regardless of what else you choose to use- they're a must here. It's easy to adjust to the number of people you need to serve (add more chicken/veggies, take some away, etc.) and you're sure to have happy eaters on hand.
Source: Adapted from About.com- Southern Food
2 chicken breast halves (bone in or out)
1 pound potatoes, diced in pieces
1.5 cups baby carrots
1/2 red onion, cut in chunks
1/2 tsp salt
1/8 tsp pepper
4 tbsp melted butter, divided
1 tbsp smoked paprika
Juice of half a lemon
1 tsp Worcestershire sauce
1 tbsp honey
1- Lay the potatoes, carrots, and onions in the bottom of the slow cooker. Toss in 2 tbsp melted butter, salt, and pepper. Stir well.
2- Lay the chicken on top of the veggies. In a bowl mix the remaining 2 tbsp butter with paprika, lemon, Worcestershire, and honey. Rub the mixture over the chicken.
3- Cook on low 7-9 hours or on high 3.5-4.5 hours.