Rosemary Dijon Chicken and Potatoes

By livinglavidalaura

Ingredients

• 1/4 1/4
• cup extra virgin olive oil
• 3 3
• tbsp Dijon mustard
• 1 1
• tbsp fresh rosemary, chopped
• 1/2 1/2
• tsp salt
• 1/4 1/4
• tsp ground black pepper
• 3 3
• small russet potatoes, cubed
• 4 4
• boneless and skinless chicken breasts

Preparation

Step 1

1. In a large bowl, whisk to combine olive oil, mustard, rosemary, salt, and pepper. Add potatoes and chicken and toss until evenly coated.
2.

Pour into a Ziploc® Freezer Bag and seal. Store in the freezer.

TO COOK

1. Thaw and place contents of the Ziploc® Freezer Bag into a slow cooker.
2. Cook on high for 4 hours or low for 8 hours.