Quick & Healthy Slow Cooker Chicken & Potatoes

By draingal

Ingredients

• 4 small (2 lbs) bone-in chicken breasts, skins removed
• 2 tsp. Herbs de Provence
• 1 tsp. garlic salt
• Freshly ground pepper (to taste)
• 1/2 cup flour
• 1 tbsp. canola oil
• 1 1/4 lbs. small red potatoes
• 3/4 cup frozen, thawed pearl onions
• 1 cup small baby carrots
• 3/4 cup reduced-sodium chicken broth
• 8 ounces small baby bella or white mushrooms
• chopped fresh thyme (optional)

Preparation

Step 1

1. 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.
2. 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.
3. 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.