The “Lazy” Slow Cooker Chicken I’ve Been Making for 20 Years

Name: The “Lazy” Slow Cooker Chicken I’ve Been Making for 20 Years
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Cuisine: one-pot meals
Ingredients: Nonstick cooking spray; 1 pound baby potatoes, halved; 4 cloves garlic, chopped; 1 cup store-bought Italian salad dressing (such as Newman’s Own or Ken’s); 2 teaspoons Italian seasoning; 1 cup (3 ounces) grated parmesan cheese; 1 teaspoon kosher salt, or to taste; 4 large boneless, skinless chicken breasts (about 2 1/2 pounds total); 2 (5-ounce) packages baby spinach

245 min 6 9 ingredients

More one-pot meals

Ingredients

Nonstick cooking spray
1 pound baby potatoes, halved
4 cloves garlic, chopped
1 cup store-bought Italian salad dressing (such as Newman’s Own or Ken’s)
2 teaspoons Italian seasoning
1 cup (3 ounces) grated parmesan cheese
1 teaspoon kosher salt, or to taste
4 large boneless, skinless chicken breasts (about 2 1/2 pounds total)
2 (5-ounce) packages baby spinach

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Instructions

Lightly coat the bowl of a slow cooker with cooking spray, then add the potatoes and garlic. Top with half of the Italian dressing, half of the Italian seasoning, about 1/3 of the parmesan, and half of the salt.
Place the chicken over the potatoes and top with the remaining dressing and seasoning, then another third of the parmesan and the remaining salt.
Cover and cook on high for 2 to 3 hours, or on low for 3 to 4 hours. The timing will vary depending on your slow cooker. Set the machine to “keep warm” once the internal temperature of the chicken reaches 155°F—it will continue to cook, and this helps to prevent it becoming dry. After 20 to 30 minutes check again; the meat should have reached 165°F.
Add the spinach when the chicken hits 155°F. Move the chicken and potatoes around to submerge the spinach in the sauce. Cover and leave on “keep warm” as directed above—by the time the chicken has finished cooking, the spinach will be completely wilted. Serve with the remaining grated parmesan sprinkled on top. Store leftovers in an airtight container in the fridge for up to 4 days. To avoid overcooking the chicken when reheating, thinly slice it, then reheat with the potatoes and spinach on the stovetop over medium-low heat. Love the recipe? Leave us stars and a comment below!