I’m starting to add to my repertoire of recipes with a slow cooker section. I always love coming across easy, yet scrumptious slow cooker recipes on other people’s blogs. It’s honestly the best feeling to come home from work, your dinner is sitting on the counter, ready whenever you want it, and ideally wafting intoxicating (but good) aromas through the house. The other thing I love about slow cooker recipes is how easy the clean up is after. Normally, I prep everything that morning or the night before (depending on time) and do all the dishes from that, then all that’s left is to turn the slow cooker on and eventually dish the deliciousness out.
I follow this instagram account called “fit slower cooker queen” and would highly recommend checking her stuff out if you want a multitude of healthy and creative slow cooker ideas. I am always looking for easier ways to have a wonderful dinner ready on a busy weeknight, or even on a busy weekend. I often like to do a slower cooker recipe on a chilly Saturday morning, then head out for the day and get some shopping and errands done, then come home to dinner and a bottle of wine. Don’t get me wrong, if you want the bottle of wine on a weeknight, be my guest… I indulge sometimes too!
This specific recipe is actually quite healthy and filling. And like all of my recipes, it is of course, customizable. You can do different meat, different vegetables, no cheese, no carbs, etc. The easiest part of this recipe is the salad dressing. It makes a tasty and juicy marinated chicken. And the other easy part is that it’s a one stop pot! My love for slow cookers is already quite crazy and may get crazier this winter as I expand my recipe index. Okay, now for the recipe so you can prepare your grocery list!
Serves: 2-4 people
Ingredients: 1 package baby carrots, 1 bag little potatoes (you can cut up 2 russet potatoes instead) (I used a trio of little potatoes), 1 cup celery slices, 3-4 chicken breasts (this fed two of us, plus extra for lunches the next day), 1 cup Italian salad dressing (1/2 cup over chicken before parmesan, 1/2 cup after parmesan), 1 cup freshly grate parmesan cheese (1/2 cup over potatoes and veggies, then 1/2 cup over chicken), 1 tbsp crushed red pepper flakes, salt and pepper to taste.
Instructions: grate parmesan cheese, wash and chop celery and wash potatoes. Place carrots, potatoes and celery in the bottom of the slow cooker, sprinkle 1/2 cup of parmesan cheese, then place chicken breasts overtop. Pour 1/2 cup of the Italian dressing over the chicken, then the other 1/2 cup of the parmesan cheese. Pour the other 1/2 cup of Italian dressing overtop and sprinkle the crushed red pepper flakes. Put the slow cooker on low for 8 hours. *If possible, check at 6 hours to ensure chicken isn’t drying out. The most important thing for cooking chicken in a slow cooker is to ensure there is plenty of liquid (the dressing) in order for the chicken to cook properly but stay moist.
I like to serve this recipe with a dry and crisp white wine, like a pinot grigio or a chenin blanc, or a nice sweet riesling in the wintertime. If you choose the no-wine way, like I said, this dinner is actually quite healthy. You can add different vegetables to your liking and skip the potatoes if you have eliminated carbs from your diet. Either way, I hope you try this and enjoy the ease of this delicious dinner.