What a simple, deliciously healthy low fat dinner that won’t sabotage your work out or your budget!

I found a version of this in my most recent Slow Cooker Magazine. That seems to be a great source of inspiration lately…

Start by chopping the baby creamers in half. If you don’t have baby creamers, use red potatoes that have been diced up. Then add an onion that’s been chopped up.

On top of the potatoes & onions, add the chicken breast. I used 4 boneless skinless chicken breasts from Costco. Because they’re ginormous, I sliced them into thirds. Then using your veggie peeler, slice some little pieces of lemon zest from a lemon & add them somewhat evenly over the top. Add a sprig or two of rosemary to the center of the pot & nestle it down in between the chicken. Then sprinkle seasoning over the whole dish. For this, I used Tastefully Simple’s Citrus Herb Seasoning. If you don’t have that on hand, you can substitute dried onion, garlic, carrot, red bell pepper, tomato, salt &/or pepper (or any combination of these). Add 3/4 cup of chicken stock. Cover. Cook on low for 3 hours.

You know, one used to be able to set the crockpot when they left for work in the morning & when they returned home at night, dinner would be done. VOILA! Today’s crockpots cook much hotter, so it’s important if chicken is what’s for dinner, don’t go more than 3 hours. Otherwise you’re serving dried out, rubbery tough meat.

Once the chicken is done, transfer it to a serving platter. Discard the rosemary & lemon peel. Add the potato onion mixture down the middle of the platter & sprinkle with shredded parmesan cheese. Cover with foil to keep hot & melt the cheese.

Ladle a couple ladles full of the broth from the slow cooker into a small bowl. Add in 2 tablespoons of basil pesto & whisk until combined. Drizzle over the chicken & serve remainder of the sauce with the meal. I added sides of zucchini & asparagus that were crisped up in the air fryer. SO GOOD!!!