Ingredients
1 red onion, chopped
1 lb. baby red potatoes, quartered
Juice of 1/2 lemon
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tsp. garlic powder
3 boneless skinless chicken breasts (about 1 1/4 lb.)
1 sprig rosemary
Preparation
Step 1In a slow-cooker, toss onion, potatoes, and lemon juice together with olive oil. Spread into an even layer. Step 2In a large bowl, stir together salt, pepper, and garlic powder. Add chicken breasts and toss to coat evenly.Step 3Place chicken in a single layer above the onion mixture and top with rosemary. Step 4Cook on low until chicken is cooked through and potatoes are fork-tender, 4 to 5 hours.
Trying to meal prep? This recipe easily doubles. When we have leftovers, we like shredding the chicken and adding it to meals throughout the week. It’s perfect for chicken quesadillas, chicken tortilla soup, chicken lasagna, and any other recipe in our roundup of shortcut chicken dinners. For more dinner ideas, check out our other slow-cooker chicken dinners. If you tried this recipe, don’t forget to rate this recipe below. We love hearing from you!
