Quick & Healthy Slow Cooker Chicken and Potatoes

By Fruits & Veggies - More Matters
This recipe is perfect for on-the-go familes who want to come home to a comforting meal that's ready to eat when they get in the door!

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  • Prep Time: 4-8 hours

Main Dishes

Serves: 6
Cups of Fruits & Vegetables per Serving: 2
Think Variety; Think Color: Red, Yellow/Orange, White


2 lbs bone-in chicken breasts, skinless

2 tsp garam masala (Indian seasoning)

1 tsp garlic salt

Freshly ground pepper to taste

1/2 cup whole wheat flour

1 Tbsp canola oil

1 1/4 lbs small red potatoes

3/4 cup pearl onions

2 cups baby carrots

3/4 cups (6 oz) chicken broth, low-sodium

8 oz mushrooms

Fresh thyme, chopped (optional)

1 cup garbanzo beans, low-sodium, rinsed and drained

1/2 cup golden raisins

2 Tbsp lemon juice


  1. Combine garam masala, garlic salt, and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast with mixture and then dredge well in flour.
  2. Heat oil in large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approx. 3-4 minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan. 
  3. Place chicken in large slow cooker and add remaining ingredients except for fresh thyme. Cover slow cooker and cook on high for 4 hours or on low for 8 hours. 
  4. Sprinkle with fresh thyme before serving, if desired.  

Nutritional Information

  • Calories:    440
  • Carbohydrates:    52g
  • Total Fat:    8g
  • Cholesterol:    95mg
  • Saturated Fat:   1.5g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    16%
  • Sodium:    460 mg
  • Protein:    40g
  • Recipe Credit
  • Recipe adapted from the United States Potato Board.



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