Crockpot Chicken and Potatoes

Source:  southernfood.about.com

 

     

Ingredients

• 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 Spanish smoked paprika
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon honey
• Dash salt
• Dash cumin
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• Preparation

1. 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.
2. 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.

* To be honest, this isn't anything to write home about - it's fine. It's good.  But it's not fantastic. 
* I doubled everything (except the paprika)
* I just mixed everything in a bowl (except chicken, potatoes, and carrots) and then poured over the chicken.