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Sometimes if you have a crazy day, it’s just easiest to dump everything in a slow cooker and turn it on. It’s magically ready at dinner time!
The slow cooker is probably my favorite kitchen item. During the school year when we have busy days and I know I won’t have time to cook dinner, that’s when I bust this out. And I don’t know how I would have been able to function when I had a full-time job if I didn’t have one. I had the slow cooker going constantly.
Just because it is a one pot meal, doesn’t mean it needs to be something made with cream of mushroom soup either. It can be healthy just like anything else.
With this recipe, I used herbs out of my garden, but you don’t need fresh herbs necessarily for this dish to taste great. You can use all dried herbs. That’s what we do in the winter.
So, here we go.
I really don’t have to explain too much because it’s just a matter of dumping everything into a crockpot.
You do want to put your chicken in first. I like to use bone-in thighs and I leave the skin on! I feel like it adds more flavor to the dish. The meat will be tender and falling off the bone anyway and you can take the skin off before eating. But, you can use boneless skinless thighs if the skin thing grosses you out.
After you put the chicken in, take your fresh herbs and strip the leaves. Roughly chop up so you don’t get a giant bite of basil.
After you’ve added your beautiful fresh herbs you can dump in the rest. That’s it!
We love to eat this with pasta. It’s kind of an italian dish so it goes well together. When we’re nearly ready to eat, I make whatever pasta I have on hand. This one was with a gluten-free spaghetti.
Plate your chicken and pasta, drizzle as much sauce on top that you like and top with fresh parmesan.