Crockpot Chicken Dinner

• 4 boneless chicken breast halves
• 2 pounds small white potatoes, peeled and cut in 1-inch cubes
• 2 medium carrots, cut in chunks
• 1 medium onion, cut in thin wedges
• 1 teaspoon dried parsley flakes or 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 artificial sweetener
• Dash salt
• Dash cumin

 

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.

HEY VICKIE!!!!!!!!!!!!

I AM SALIVATING!!!!!!!!

This sounds SO Good!

Thanks for the Recipe!

Lisa