-1.5-2lbs of boneless, skinless chicken breast (mine was frozen, and that was fine!)
-2 large Idaho potatoes OR 4 new potatoes, diced with skin on (I used Idaho potatoes because it’s what was in the pantry, but I think new potatoes would be even better)
-2 tbsp of garlic-infused olive oil
-2 large lemons, juiced
-1/2 tbsp rosemary
-1/2 tbsp oregano
-dash of black pepper
Mix olive oil, fresh lemon juice (NOTE: don’t use the lemon juice that comes in the crappy plastic lemon and expect this to taste just as good), rosemary, oregano, and black pepper. Pour about 3/4 over chicken in slow-cooker, and pour the rest over the diced potatoes layered on top of the chicken. Close slow-cooker and set to high for four hours, or low for 6-8 hours.
If you want to make this and you’re not following low FODMAP, feel free to add minced garlic and some diced onion to this recipe! Very aromatic, and you’ll come home from work feelin’ 50 shades of accomplished!
This could also be layered with green beans and be delicious. I steamed some broccoli separately, and it made for an easy meal.
I intend to make some chicken salad with the leftover chicken.
Let me know if you try this recipe! Feel free to tweak it! Confession: I have a *hard* time measuring ingredients. I’m more of a pinch and pour kind of cook, so if you feel like it needs more or less of something, make it your own! It’s YOUR kitchen! Have fun.