Lazy Chicken and Potatoes

1 1/2 pounds baby potatoes (red and brown), quartered
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, finely diced
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt
Freshly ground black pepper
2 pieces split chicken breast

Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a little bit of chili powder.

Put the lid on the slow cooker and cook on low for 6-8 hours, until the internal temperature of the chicken has reached 165°F. (If the chicken is not frozen, the cooking time will be shorter).

Cut the chicken off of the bones and serve with the potatoes.


Palermo Instant Read Digital Cooking Thermometer with Collapsible Internal Probe – Blue

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