RECIPE: Slow-Cooker Chicken Breast

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, 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.

This could also be layered with green beans and asparagus and be delicious. I steamed some broccoli separately, and it made for an easy meal. For leftovers, I made the chicken into chicken salad for sandwiches!