Before I go any further, I need to confess my love affair and the number one thing you should be asking for this Christmas (if you don’t have one already) – THE CROCKPOT!
My crockpot was gifted to me from my mother about two years ago and it is one of those gifts that has truly changed my life (I give it a lot of credit for turning me into the domestic goddess I am now;). Thanks Mom!!! My friends know I am constantly cooking up a storm in this perfect, little, masterpiece maker because it is the most unintimidating kitchen appliance I own and it’s really hard to screw up.
I typically prepare my pot with all the fixins’ before I go to bed and stick it in the fridge overnight. In the morning before work, I put the pot on the cooker, turn it on, and let the miracle maker work it’s magic allllll day. THEN, after a long day at work, when I open the door to my home, my senses are filled with the most glorious smell of dinner that has been cooked to pure perfection.
Crockpots are the BEST and if you didn’t already know then I suggest you hop aboard the Jane train and ask Santa or Mr. Menorah for a Crockpot this holiday season!
Here is a super simple but tasty chicken & potato recipe I whipped up with some vegetables I needed to get rid of. It’s perfect as is but the chicken would also be great over salad.
Cooks for: 2-3 people (with leftovers)
2-3 Chicken Breasts
1 yellow onion
3 cloves of garlic
3 tbsp Honey
3 tbsp Soy Sauce
3 tbsp dijon
1 tbsp Olive Oil
1 cup Chicken Broth
Fresh Parsley OR Rosemary (a few sprigs)
5 potatoes (any type is fine, I just had a bag of russets)
1. If you used Russet potatoes—wash/rinse them w/ a sponge.
2. Cut the potatoes long ways twice, then into 1 inch-ish chunks(see above) OR however big you want your potatoes to be when you eat them. Place them in the crock pot.
3. Chop the onion, shallot & garlic. Place them in the crockpot & mix.
4. Add 1 cup of chicken broth to the pot.
5. Mix the honey, soy sauce, dijon & olive oil in a bowl.
6. Place your chicken breasts on top of your creation & pour the sauce (in the bowl) on the chicken. Feel free to add some extra honey on top of the chicken if you desire. I sprinkled sea salt and crushed pepper on top too.
7. Chop up the parsley and scatter it around/on the chicken.
8. Turn the crockpot on low before you leave for work or on high for 4 hours, if you’re coming home for lunch :). Just note, Low needs to be cooked for at least 7.5 hours, any extra time is fine!
& now you wait while your sous chef does all the work!
Hooray, you did it! Don’t forget to turn it to warm when you get home/when it is finished cooking.
Hopefully the crockpot becomes your
new best friend in the kitchen, because the possibilities with this are endless.
P.S. easiest cleanup ever!
I have made some amazing creations in the crock and
I can’t wait to share more of them with you.
Fajitas, roasts, butter chicken, chilis, soups, dips, breakfast casseroles to
name a few, the list is endless!
Stay tuned & don’t forget to ask for a Crockpot this holiday season!
3 thoughts on “Crockpot Roasted Chicken with Parsley Potatoes”
I can’t believe I didn’t start using a crockpot/slow cooker until a few years ago! Just think of all the fun and good eatin’ we missed while you girls were growing up! So glad you’re enjoying it. You can also toast your seasoned holiday party mix (chex mix, nuts, pretzels) in a crockpot… and how about those ribs cooked in Dr. Pepper and Ray’s bbq sauce! Love you, mom
Crockpots are the bomb!!! I’ve posted a few different slow cooker recipes on my blog. Just recently I posted a butternut squash soup recipe that is really good. Happy slow cooking!
LikeLiked by 1 person
You made this…with a crockpot?? 😌 It looks fantabulous! You just solidified my thought on getting one for a wedding gift!