PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/sun-dried-tomato-crockpot-chicken-and-potatoes/
1 lb Little potatoes (halved)
3 large carrots (peeled and cut into chunks)
4 small boneless, skinless chicken breasts (about 1.5 pounds)
¾ cup low sodium chicken broth
¼ cup finely chopped sun dried tomatoes (the ones packed in oil)
4 cloves garlic (finely minced)
1 teaspoon salt
½ teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon black pepper
2 tablespoons unsalted butter
¼ cup shredded Parmesan cheese
fresh parsley for garnish, if available
Place potatoes and carrots in the bottom of a 4-6 quart slow cooker.
Put chicken breasts in a single layer on top of the vegetables.
Stir together chicken broth, sun dried tomatoes, garlic, salt, parsley, basil, thyme and pepper and pour over chicken in slow cooker.
Top chicken with butter. Put the lid on and cook on low for 5-6 hours, or high for 2-3 hours, until potatoes are tender and chicken reaches an internal temperature of 165 degrees F (the potatoes will likely take a little longer to cook than the chicken).
Remove the lid, stir in Parmesan and top with fresh parsley if desired. Serve.