It has been a tough, long week and my Crock-Pot has been my saving grace. I have come to really appreciate and learn how to make full dinners in one pot and coming home to a ready-made dinner! No more stress of rushing to figure out what to make and instead, just enjoy family time with a delicious meal!
This meal was simple, with little to no prep time and was super tasty!
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Ingredients
- 4 chicken thighs
- 1.5 - 2 lbs of potatoes diced (I really like Yukon)
- 1 - 1.5lbs of green beans or asparagus
- 2 Tbsp of olive oil
- 2 garlic cloves minced
- 8 oz. can of tomato sauce
- 1 tsp of salt or to your liking
- 1/4 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Chicken broth
Steps
- Add your olive oil to a pan after heating over medium to high heat. Once your oil is hot, place your chicken thighs and focus just on browning both sides. No need to cook it through as it will be cooking in the Crock-Pot.
- Dice your potatoes and trim your green beans; mix them and add them to the bottom of the Crock-Pot.
- Once chicken thighs are browned, add them on top of the beans and potato mix. Add the garlic on top and drizzle the tomato sauce on top along with your salt, pepper, thyme and rosemary.
- Smear the tomato sauce to help the seasoning to combine.
- Add a little bit of chicken broth to the bottom - I like to add this for extra flavour, and to ensure the chicken doesn't dry out.
- Cover, turn on the Crock-Pot on low for 8hrs or high for 4.5 hours.
Serve, enjoy and let me know what you think!
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XOXO
