Crockpot time!

Crockpot cooking is popular around this time of the year, but it usually takes a lot of time (it isn’t called slow cooking for nothing!). For those of you who are looking to cook crockpot but quicker and more easily, here’s a simple recipe I found on Southern Food for a quick chicken crockpot dinner.

Ingredients:

  • 4 boneless chicken breast halves
  • 2 pounds small potatoes, cut in cubes
  • 2 medium carrots, cut in chunks
  • 1 medium onion, cut in thin wedges
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons melted butter, divided
  • 2 tablespoons paprika
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon honey
  • Dash salt
  • Dash cumin

Preparation:

Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender. Serves 4.

For more food ideas and fall recipes, check out my Pinterest!

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