Ingredients
- Potatoes
- Carrots
- Chicken breasts
- Lawry's seasoned salt
- Lemon Pepper
- Garlic
- Olive oil
- Fresh Thyme and Rosemary
Preparation
Step 1
Cut some peeled potato and carrot into fairly large chunks. I have a 6.5 qt. crockpot, and I usually fill it up a fourth to a third of the way. Oh yeah, first spray it with Pam. Then sprinkle Lawry's salt and grind some Lemon Pepper over the veggies. Then lay the chicken breasts over this. I leave the skin on because it makes the potatoes taste really good.
Then get some cloves of garlic, and peel them, then whack them with the side of the knife so that they're kinda cracked and crushed, and scatter them around. I usually use about five or six cloves. Then drizzle the chicken with olive oil, like maybe a tablespoon or two.
Then put Lawry's and lemon pepper on the chicken. Then, if you have an herb garden or access to fresh herbs, lay some on top of the chicken. I have an herb garden, and my FAVORITE combo it thyme and rosemary, I just cut large lengths off my plant and literally lay them on top, them just discard them when it's done cooking. I cook it on High for four or five hours, or low if I’m gonna be gone for the whole day. Since you’re not using any liquid, it’s more roasted-ish.