Ct'S Easiest Italian Crock Pot Chicken

1. Place FROZEN chicken breasts in a 5-qt slow cooker. Schmeer the garlic over the chicken. Pour the sauce over that. Sprinkle the seasoning over that.

2. Cook for 5-6 hours on low. The more stacked the chicken, the more time it needs. If you use thawed chicken, it will cook in about 2 hours, and won't be as flavorful. If you place in one layer, it will cook in about 3 hours.

3. I set my timer to start about 5.5 hours before dinner, and make sure I'm home at least .5 hours ahead of that to keep an eye on it. You don't want overcooked/overcrocked chicken breasts.

4. Serving suggestion: On a bed of organic, whole wheat spaghetti, with sides of broccoli florets and/or Caesar salads.

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Nutrient	Quantity
Total fats	125.9145 g
Protein	284.263 g
Carbohydrates	2.8101 g
Energy	2353.2044 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0903 g
Water	950.1762 g
Aspartic acid	25.3385 g
Calcium, Ca	165.0707 mg
Lutein + zeaxanthin	1.36 g
Fiber, total dietary	0.1785 g
Carotene, beta	0.425 g
Niacin	134.8855 mg
Vitamin A, RAE	326.5869 g
Arginine	17.5943 g
Riboflavin	1.1661 mg
Fatty acids, total saturated 20:1	1.3608 g
Glutamic acid	41.926 g
Sodium, Na	858.7356 mg
Fatty acids, total saturated 16:1 undifferentiated	6.8039 g
Total lipid (fat)	125.9145 g
Manganese, Mn	0.387 mg
Proline	12.9903 g
Fatty acids, total saturated 16:0	26.5426 g
Choline, total	915.0545 mg
Sugars, total	0.085 g
Serine	9.9363 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	7.3482 g
Fatty acids, total saturated 20:4 undifferentiated	0.6804 g
Vitamin B-6	7.3171 mg
Selenium, Se	227.0963 g
Ash	13.8714 g
Vitamin D	217.7246 IU
Fatty acids, total saturated 18:1 undifferentiated	43.1376 g
Pantothenic acid	10.9914 mg
Phenylalanine	11.1196 g
Copper, Cu	0.5561 mg
Betaine	119.7485 mg
Thiamin	0.8743 mg
Retinol	326.5869 g
Methionine	7.6677 g
Iron, Fe	10.2143 mg
Carbohydrate, by difference	2.8101 g
Phosphorus, P	2380.76 mg
Folate, total	54.6861 g
Tocopherol, gamma	0.8165 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1361 g
Alanine	16.1636 g
Cholesterol	870.8984 mg
Valine	13.9046 g
Fatty acids, total saturated 18:2 undifferentiated	23.697 g
Glycine	16.7274 g
Fatty acids, total saturated 14:0	1.0886 g
Zinc, Zn	10.9848 mg
Isoleucine	14.4835 g
Fatty acids, total saturated 12:0	0.1361 g
Fatty acids, total polyunsaturated	26.6925 g
Leucine	20.9005 g
Vitamin A, IU	1130.2113 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1361 g
Folate, DFE	54.6861 g
Tryptophan	3.2306 g
Vitamin C, total ascorbic acid	2.652 mg
Tyrosine	9.3146 g
Vitamin B-12	4.6266 g
Vitamin K (phylloquinone)	0.1445 g
Fatty acids, total saturated	36.2043 g
Histidine	8.5145 g
Fatty acids, total monounsaturated	51.9826 g
Threonine	11.8385 g
Folate, food	54.6861 g
Vitamin D (D2 + D3)	5.4431 g
Vitamin E (alpha-tocopherol)	3.6809 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2722 g
Fatty acids, total trans	1.4288 g
Magnesium, Mg	342.3197 mg
Lysine	23.4966 g
Potassium, K	3027.7982 mg
Cystine	3.734 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Chicken breast	3 lbs	2340.5394	0	125.872
Italian seasoning	1 tablespoon	0	0	0
organic marinara sauce	1 jar	0	0	0