Slow Cooker Italian Chicken and Potatoes with Arrabbiata Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 large, sweet onion, chopped
  • 3-4 fresh garlic cloves, minced or pressed
  • 8 oz. (1/2 of a small bag) of baby carrots
  • 1-1½ lbs. boneless, skinless chicken breasts
  • 2 cans (14.5 oz. each) of fire-roasted, diced tomatoes
  • 2 tbsp. your favorite seasoning blend (I used Montreal Steak Seasoning), divided
  • 1 tbsp. fresh spicy oregano, chopped
  • 2 tsp. dried marjoram or italian seasoning
  • 2 tsp. crushed red pepper flake (More or less depending on how spicy you like it. I used about 1 tbsp.)
  • ⅓ cup reduced-sodium chicken broth, divided
  • 1-1½ lbs. baby red potatoes, quartered
Instructions
  1. Place a slow cooker liner in the bowl of the slow cooker, or spray with non-stick cooking spray.
  2. Add all ingredients, in the order listed, to the slow cooker, except the potatoes.
  3. Place a piece of aluminum foil over the sauce and chicken, pressing down slightly to make a bowl shape. Add the potatoes and a splash of chicken stock. Season the potatoes with 1 tbsp. of seasoning blend.
  4. Cover and cook on high for about 4 hours or on low for 8 hours.
  5. Enjoy :)
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-italian-chicken-and-potatoes-with-arrabbiata-sauce/