NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup carrots

0.5 cup celery

0.5 cup yellow onion

2 cloves garlic

1 tsp olive oil

0.5 cup low-sodium chicken broth

1 tsp dried thyme

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Peel and dice the carrots and onion, slice the celery into half-moons, and halve the baby potatoes.

• 2

  Place the diced vegetables and whole garlic cloves at the bottom of the slow cooker in an even layer.

• 3

  In a small bowl, mix the dried thyme, rosemary, sea salt, and black pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub the herb mixture evenly over all sides.

• 5

  Place the seasoned chicken breast on top of the vegetable bed and drizzle with the olive oil.

• 6

  Carefully pour the chicken broth into the side of the slow cooker, ensuring the herbs stay on the chicken.

• 7

  Cover and cook on the low setting for 6 hours or on high for 3 hours until the chicken is tender and the vegetables are soft.

• 8

  Remove the chicken to shred or slice, then serve alongside the vegetables with a ladle of the savory cooking liquid.