Ingredients
Prep
- 6 chicken cutlets thin chicken breasts
- 3 T olive oil
- 2 T red wine vinegar
- 3 T lemon juice
- 1 t dried rosemary
- 1 t dried thyme
- 1 t minced garlic
- 1 bunch asparagus
- 1 T olive oil
- salt and pepper to taste
- 6 baking potatoes
On Cooking Day
- 2 tomato
- potato toppings (butter, sour cream, cheese, bacon bits)
Instructions
To Assemble
- Mix first 7 ingredients in large zipper bag. Zip to seal and squish around to mix.
- Trim woody ends from asparagus and discard. Place spears in another large zipper bag. Add olive oil, salt and pepper. Zip to seal and squish around to mix.
- Wrap each potato in foil.
To Cook
- Place wrapped potatoes in slow cooker and cook on low for 6 - 8 hours.
- Grill chicken and asparagus on indoor or outdoor grill or bake together on a baking sheet at 400 degrees for 25 - 35 minutes or until chicken is cooked through.
- Slice tomato and serve.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|