- 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
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!
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