Slow Cooker Herb-Garlic Shredded Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooker Herb-Garlic Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Garlic Shredded Chicken with Root Vegetables

Savor the comforting flavors of tender shredded chicken slowly cooked with a medley of root vegetables, enhanced by fragrant herbs and garlic. This hearty yet light meal is perfectly balanced to fuel your day, whether enjoyed at breakfast, lunch, or dinner.

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NUTRITION

415kcal
Protein
41.4g
Fat
8.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

1/2 cup cooked Quinoa

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PREPARATION

  • 1

    Place the chicken breast in the slow cooker.

  • 2

    Add chopped carrot, parsnip, and quartered onion around the chicken.

  • 3

    Mince the garlic and sprinkle it evenly over the ingredients.

  • 4

    Drizzle olive oil over the top and add fresh thyme and rosemary.

  • 5

    Season with salt and pepper to taste.

  • 6

    Cover and cook on low for 4-6 hours until the chicken is tender and can be easily shredded.

  • 7

    Remove the chicken and shred it using two forks, then return it to the slow cooker to mix with the vegetables and herbs.

  • 8

    Serve the warm shredded chicken and vegetable mixture over the cooked quinoa.

Slow Cooker Herb-Garlic Shredded Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooker Herb-Garlic Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Garlic Shredded Chicken with Root Vegetables

Savor the comforting flavors of tender shredded chicken slowly cooked with a medley of root vegetables, enhanced by fragrant herbs and garlic. This hearty yet light meal is perfectly balanced to fuel your day, whether enjoyed at breakfast, lunch, or dinner.

NUTRITION

415kcal
Protein
41.4g
Fat
8.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

1/2 cup cooked Quinoa

PREPARATION

  • 1

    Place the chicken breast in the slow cooker.

  • 2

    Add chopped carrot, parsnip, and quartered onion around the chicken.

  • 3

    Mince the garlic and sprinkle it evenly over the ingredients.

  • 4

    Drizzle olive oil over the top and add fresh thyme and rosemary.

  • 5

    Season with salt and pepper to taste.

  • 6

    Cover and cook on low for 4-6 hours until the chicken is tender and can be easily shredded.

  • 7

    Remove the chicken and shred it using two forks, then return it to the slow cooker to mix with the vegetables and herbs.

  • 8

    Serve the warm shredded chicken and vegetable mixture over the cooked quinoa.