Crockpot Chicken and Potatoes

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  1 lbs Potato, Yukon Gold
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  1 lbs Carrots
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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  5 tbsp Unsalted Butter
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  5 Garlic(15g)
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  1 tbsp Italian seasoning
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  0.5 tsp Onion powder
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  0.1 tsp Cayenne Pepper, Ground
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  1 tsp 1 teaspoon kosher salt (plus additional as needed)
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  0.3 tsp 1/4 teaspoon ground black pepper (plus additional as needed)
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  2 Lemon(162g)
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  2 tbsp Honey
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh

Instructions

1. 1Cut the Yukon Gold potatoes into roughly 1-inch dice (quarter larger pieces, halve smaller ones). Cut the carrots into 1-inch rounds. Mince the fresh garlic and zest the lemon, then juice it.
2. 2Heat the butter in a small saucepan over medium-low heat for 1–2 minutes until melted. Remove from heat and stir in the garlic, lemon juice, zest, Italian seasoning, onion powder, cayenne pepper, salt, and pepper until combined.
3. 3Arrange the potatoes and carrots in an even layer in a large skillet or Dutch oven. Place the chicken breasts on top. Pour half of the butter mixture over the chicken and vegetables.
4. 4Cover and cook over medium-low heat for 25–35 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part. Remove the chicken to a plate and cover with foil.
5. 5Continue cooking the potatoes and carrots, uncovered, over medium heat for 8–12 minutes, stirring occasionally, until they pierce easily with a fork and are tender.
6. 6Return the chicken to the skillet. Reheat the remaining butter mixture over low heat for 1–2 minutes, then stir in the honey until dissolved. Pour over the chicken and vegetables and toss gently.
7. 7Season to taste with salt and pepper. Sprinkle the Parmesan cheese and fresh parsley over the top.
8. 8Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.