Slow Cooker Honey-Butter Chicken Bake

This is probably my favorite of the slow cooker meals we've done so far.  The seasoning is amazing – I was afraid I wouldn't like it because of the honey, but it isn't overpowering at all.

For a freezer-to-crockpot version, I would probably use small new potatoes whole (potatoes can go icky in the freezer if cut and not covered with sauce), and would package the chicken and veggies separately, since they are seasoned differently.

Ingredients:

• 4 boneless skinless chicken breasts
• 4 medium red potatoes cut in approx. 1-inch cubes
• 1 small bag baby carrots (approx. 2 cups) or 2 large carrots cut in chunks
• 1 medium onion, roughly cut (about 1-inch pieces)
• 2 tsp dried parsley flakes or 2 Tbs fresh chopped parsley
• 1 tsp salt
• 1/4 tsp pepper
• 4 Tbs melted butter, divided
• 2 Tbs paprika
• 1 tsp smoked paprika
• 1 Tbs lemon juice
• 1 tsp Worcestershire sauce
• 1 Tbs honey
• Dash salt
• 1/2 tsp cumin

Directions:

1. Combine potatoes, carrots, onions, parsley, 1 tsp salt, pepper, and 2 Tbs melted butter in crockpot.
2. Combine remaining 2 Tbs butter with paprika, smoked paprika, lemon juice, Worcestershire, honey, and cumin.
3. Lightly salt both sides of chicken breasts, then coat with paprika/butter mixture.  
4. Place chicken on top of vegetables.
5. Cook on low 7-9 hours, or on high 4-6 hours, until carrots are tender.  
6. (optional) Mix about 2/3 through cooking time so that chicken is on the bottom.

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