27 Feb Chicken, Potatoes, and Veggies
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| Prep Time | 25 minutes |
| Cook Time | 6 hours |
| Servings |
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Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 lb baby red potatoes
- 2 bell peppers red, orange, or yellow
- 2 boneless skinless chicken breasts
- 8 oz grape tomatoes
- 1 bunch Swiss chard
- 3/4 tsp Celtic sea salt
- 1/2 tsp ground ginger
- 3/4 tsp dried oregano
- 3/4 tsp herbs de Provence
Ingredients
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Instructions
- Coat the bottom of the cooking pot with olive oil.
- Cut the potatoes in half, and place them in the cooking pot. Cut the bell peppers into ½ inch pieces, and place them on top of the potatoes.
- Cut the tomatoes in half, and set aside. Cut the chard into 1-inch pieces, and set aside.
- Cut each chicken breast into 10 pieces of similar size, and place them on top of the bell peppers.
- Add the tomatoes on top of the chicken and the chard on top of the tomatoes.
- Sprinkle the salt and spices on top of the chard.
- Put the lid on the cooking pot.
- Cook on low for 6 hours.
Recipe Notes
Notes:
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning.
Serving Suggestions:
- This dish makes a great filling for savory dinner crepes.