Slow-Cooker Italian Chicken & Vegetables

Feb 2, 2011

I always keep ingredients on hand for this recipe. My family loves it because it's hearty and delicious. I love how easy it is to make. The amounts listed are flexible. This recipe makes about 6 servings but, as you can see from my pictures, I usually just fill up my 6 qt. crock pot as full as I can. You can increase/decrease or even add other vegetables, like quartered onions, green beans, etc. to suit your family's tastes.

Italian Chicken & Veggies

3 lbs baby red potatoes, washed & quartered 
1 lb baby carrots (or carrots, peeled & sliced)
4-5 frozen chicken breasts (or equivalent amount of tenders)
1 pkt Good Seasons Italian Dressing Mix, prepared as directed
1 c water

Place ingredients in crockpot in order listed, pouring Italian dressing over all. 

I used Idaho potatoes here because that's what I had.

I add the extra water to the dressing, prepared with white vinegar and EVOO. If you want a boost in flavor, try apple cider or Balsamic vinegar.

Cook on low 8+ hours or high 6-8 hours, until chicken and veggies are tender (carrots tend to take the longest). Shred chicken and stir together before serving. After shredding chicken, you can let it cook a while longer to thicken, if desired.

Serve with a salad and buttered bread or rolls {to soak up the yummy"gravy"}.

Linked up at Raising Homemakers.


  1. This sounds delicious! Thanks for posting! :)

  2. I can't wait to try it. We are new to Feingold so you are saving my life.


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