2 lbs. boneless skineless chicken breasts
1.5 pounds Yukon gold potatoes cut into large pieces
1 red onion diced large
1 lb. bag baby carrots
1 15-oz. can Italian recipe diced tomatoes
1 cup Italian dressing I use olive garden Italian dressing
3 tbsp. parmesan cheese plus more for serving
Layer the chicken down, then add the potatoes, onion, carrots. Then pour over the can of diced tomatoes. Drizzle over the dressing. Then sprinkle over the parmesan cheese. Cover and cook on low for 7-8 hours, without opening the lid during the cooking time.
Serve with more parmesan cheese if desired.