What’s for dinner? I probably ask myself this question every day, and I certainly hear it from my husband and little one often enough. We’re all busy, so a lot of times dinner gets pushed to the back-burner until the last minute and then I scramble to figure out what to make that’s at least somewhat nutritious. Enter the crock pot! This contraption is such a life-saver. Literally. We’ve gotta eat, right?
Seriously, I use mine all the time and am always trying to come up with new recipes and try new things to keep it fresh, so to speak. This crock pot chicken, potatoes and zucchini recipe is easy to make, takes less than 10 minutes of prep time, is pretty hands off thanks to the crock pot and is completely delicious! It’s definitely a winner at our house!
Easy Crock Pot Chicken with Potatoes and Zucchini
1 pound of chicken tenderloins
2 sliced zucchini
3-4 medium sized potatoes, diced
fresh rosemary (optional)
Line the bottom of your crock pot with thawed chicken tenderloins. Add 1/2 cup of water and 1 to 2 tablespoons of olive oil. Mix 2 tablespoons of lemon juice with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt and pepper (approximately 1 teaspoon of salt, 1/2 teaspoon of pepper) and spread over the chicken. Add the diced potatoes and sliced zucchini on top of the chicken, drizzle with olive oil and add salt and pepper to taste.
Cook in the crock pot on high for 2 to 3 hours or on low for 4 to 6 hours.
Serve with a sprig of fresh rosemary on top and a side of fruit, and you’re all set!