Crock Pot Chicken & Veggies

• 1.25 lbs. boneless skinless chicken breasts (2 large)
• 1 lb. fingerling potatoes, cut in half
• 1 large yellow onion, chopped
• 1 lb. zucchini, quartered lengthwise and sliced into quarter moons
• 1/4 cup olive oil, plus more for drizzling
• 1 tbsp. lime juice
• 1 tbsp. chopped garlic
• 1 tsp. salt
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. paprika
• freshly ground black pepper

Drizzle crockpot with olive oil and put the potatoes on one side of the crock, lay the onions out in the middle and the zucchini on the other side.  Lightly drizzle with olive oil and season with salt.

Lay the chicken on top of the veggies in the middle of the crock.

In a measuring cup, combine the oil, lime juice, garlic, salt and other spices.  Drizzle over the top of the chicken and veggies.  Generously season with freshly ground black pepper.

Cook on low for 6 hours.  Set crock to keep warm until you are ready to serve.

Enjoy!