Crock Pot Italian Chicken And Vegetables – A Quick & Easy Dinner Recipe

I make this Crock Pot Italian Chicken recipe at least once a week. It is quick and easy to prepare and there is no need to heat up the kitchen, especially on a hot summer day.

But best of all everyone loves it! Moist and tender chicken breasts and vegetables cooked in a tangy dressing marinade.

It honestly doesn’t get any easier than that! And who couldn’t use a recipe that provides you with complete meal, ready to eat when you walk in the door?

Although, I have to admit, that I sometimes I skip the vegetables and just add the chicken to the slow cooker. Then I use the meat for salads, sandwiches or wraps later in the week.

Crock Pot Italian Chicken and Vegetables Recipe

Ingredients

Boneless, skinless chicken breasts
Zesty Italian Dressing
Russet potatoes
Onion
Baby carrots
Garlic
Chicken broth
Kosher salt
Ground black pepper

Instructions

The first step in making this recipe is to marinate the chicken in the dressing.

Although I often do this step as I prepare the vegetables, it is best to do this at least an hour before you place them in the slow cooker. And if you are a planner, it is even better if you allow the chicken to soak overnight.

However, I am also realistic and know that sometimes there isn’t always time to wait that long. No worries! Putting the chicken in the dressing for even 5-10 minutes will work.

Simply place the chicken breasts and dressing in a resealable bag or a container with a cover and set aside.

Prepare The Vegetables

As the chicken is soaking in the Italian dressing prepare the vegetables. First wash the Russet potatoes and cut them into quarters.

If you don’t have Russet potatoes, you can substitute small red or yellow potatoes. As much as I love Yukon Gold potatoes for making mashed potatoes, I actually prefer Russet potatoes for this recipe.

Russets tend to hold up better during the slow cooking process. And if you are like me and have a Programmable Slow Cooker that will keep your food warm for hours after the cook time is up, this is preferable.

But by all means, use what you have on hand!

Next peel the onion and cut it in half. Then cut each half into 4 wedges, leaving the layers intact.

As for the type of onion, use what you have on hand. I have used red, yellow and white onions and they all taste fantastic.

Once the potatoes and onions are cut, place them in the bottom of your crock pot. Then add the washed baby carrots to the pot.

Next, peel the garlic cloves, cut them into small slivers and add them to the vegetables. If you don’t have fresh garlic, it is okay to substitute garlic powder in this recipe.

Garlic Clove or Garlic Powder

1 clove of garlic = 1/8 teaspoon of garlic powder. Therefore, because this recipe calls for 2 cloves of garlic, substitute 1/4 garlic powder if desired.

Then pour the chicken broth evenly over the vegetables. This will make the vegetables become nice and tender and it also decreases the risk of the potatoes sticking to the bottom of the slow cooker.

Now remove the chicken breasts from the Italian dressing marinade and then place each one on top of the vegetables. Then drizzle the rest of the marinade that is in the bag or dish over the chicken.

Then add salt and pepper to taste. Cover and cook on HIGH for 3.5 hours or on LOW for 7 hours.

Serve warm and store leftovers in a sealed container in the refrigerator for up to 4 days.

Frequently Asked Questions

Enjoy! Mary

For other Crock Pot recipes be sure to visit our Slow Cooker Recipes Page.

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