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Crockpot Chicken Dinner

* 4 boneless chicken breast halves
* 2 pounds small white potatoes, peeled and cut in 1-inch cubes
* 2 medium carrots, cut in chunks
* 1 medium onion, cut in thin wedges
* 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 tablespoons melted butter, divided
* 2 tablespoons Spanish smoked paprika
* 1 tablespoon lemon juice
* 1 teaspoon Worcestershire sauce
* 1 tablespoon honey
* Dash salt
* Dash cumin


Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.

Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.

Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.

Makes 4 Servings