Italian Chicken & Veggies (Slow Cooker)
A very simple, yet full of flavor chicken and vegetable dish that can be prepped the day before and put in the slow cooker the next day for a quick, no fuss dinner.
Servings: 6 people
Calories: 63kcal
Equipment
- 4 to 6 quart slow cooker
Ingredients
- 3 each chicken breasts cut in half
- 1 each zucchini small, cut in half moons
- 1 each yellow squash small, cut in half moons
- 2 cups mushrooms sliced
- 1 each bell pepper julienned
- 1 each leek sliced into ½ moons
- ½ cup Italian dressing
- 2 tbsp garlic minced
- 2 tbsp capers
- 1 tbsp Italian seasoning
- ½ tsp fennel seeds crushed
- ½ tsp red pepper flakes crushed
- ½ tsp black pepper
Instructions
- Gather and prep all veggies and mince garlic.
- Add fennel seeds and red pepper flakes to a mortar and crush with the pestle.
- Cut chicken breasts in half. If they are thick, butterfly the thick pieces.
- Put chicken in the bottom of a slow cooker crock. Top with the veggies, herbs and seasonings, and then the Italian dressing.
- Put crock in slow cooker and cook on low for about 3 hours until the chicken reaches 165 degrees.
- Dish up, top with Parmesan cheese.
- Enjoy!
Notes
You can easily use chicken thighs or a combination of breasts and thighs. It doesn’t matter if the thighs are boneless or not. I usually use a combination so I can make everyone happy.
If preparing the night before, prepare up to putting all ingredients in the crock, cover and refrigerate overnight.
This dish freezes well.
If preparing the night before, prepare up to putting all ingredients in the crock, cover and refrigerate overnight.
This dish freezes well.
Nutrition
Calories: 63kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 280mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg