New Crockpot Chicken Meal

I’m always in a hurry. I thought by this time in my life I would slow down, but not so. If anything I’m packing more and more into my days. When I am on the run the one thing I like to do is use my crockpot.

This meal is so easy to do it’s almost ridiculous. I had all the ingredients in my cabinet so all I had to do was get the chicken, red potatoes, and carrots at the grocery. The original recipe didn’t call for carrots but I added them anyway and we loved it.

My daughter and her children dropped by and we had more than enough to feed them and a couple more who came by to visit.

The food was awesome (my daughter and future daughter-in-law asked for the recipe) but the entertainment was divine.

Here’s What You Need

One tbsp. extra-virgin olive oil

One large package of chicken strips

Kosher salt

Black pepper

1 lb. baby red potatoes, quartered

2 tbsp. butter, softened

5 cloves garlic, chopped

2 tbsp. fresh thyme

Freshly chopped parsley (I skipped this)

2 tbsp. freshly created Parmesan, plus more for serving

This Is How You Make It

In a large skillet over medium heat, heat 1 tablespoon oil. Add chicken, season with pepper and salt, sear until golden (about 3 minutes per side).

Line your crockpot with a liner if you want to avoid mess…if not, don’t.

Toss potatoes with 2 tablespoons oil, butter, garlic thyme, parsley and Parmesan and season generously with salt and pepper. I chopped chicken into bite sizes and added.

Cook for 4 hours on high or low for 8 hours.

Garnish with Parmesan before serving.