This recipe 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. Adding Herbs de Provence (dried herbs found in the spice section of most grocery stores) 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 the variations below, including Mexican, Italian or Mediterranean.
Ingredients
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
½ cup flour
1 tablespoon canola oil
1 ¼ pounds small red potatoes
¾ cup frozen, thawed pearl onions
1 cup small baby carrots
¾ cup reduced-sodium chicken broth
8 ounces small baby bella or white mushrooms
Chopped fresh thyme (optional)
Directions
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.
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