Slow Cooker Herb 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 Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb Chicken with Root Vegetables

Tender chicken breasts slow-cooked with earthy parsnips and carrots, infused with a fragrant blend of fresh rosemary and thyme for a comforting, savory finish.

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NUTRITION

461kcal
Protein
53.0g
Fat
11.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

2 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Prepare the vegetables by peeling and slicing the carrots into rounds, dicing the parsnips into half-inch cubes, and finely dicing the yellow onion.

  • 2

    Place the onion, carrots, and parsnips into the bottom of the slow cooker in an even layer.

  • 3

    In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and olive oil to create a herb paste.

  • 4

    Rub the herb paste thoroughly over the chicken breast and place the chicken on top of the vegetables in the slow cooker.

  • 5

    Carefully pour the chicken broth around the sides of the chicken, taking care not to wash the herbs off the meat.

  • 6

    Cover and cook on low for 6 hours or on high for 3 hours until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender.

  • 7

    Remove the chicken to a plate to rest for 5 minutes before slicing or shredding, then serve alongside the vegetables with a drizzle of the remaining cooking juices.

Slow Cooker Herb 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 Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb Chicken with Root Vegetables

Tender chicken breasts slow-cooked with earthy parsnips and carrots, infused with a fragrant blend of fresh rosemary and thyme for a comforting, savory finish.

NUTRITION

461kcal
Protein
53.0g
Fat
11.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

2 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Prepare the vegetables by peeling and slicing the carrots into rounds, dicing the parsnips into half-inch cubes, and finely dicing the yellow onion.

  • 2

    Place the onion, carrots, and parsnips into the bottom of the slow cooker in an even layer.

  • 3

    In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and olive oil to create a herb paste.

  • 4

    Rub the herb paste thoroughly over the chicken breast and place the chicken on top of the vegetables in the slow cooker.

  • 5

    Carefully pour the chicken broth around the sides of the chicken, taking care not to wash the herbs off the meat.

  • 6

    Cover and cook on low for 6 hours or on high for 3 hours until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender.

  • 7

    Remove the chicken to a plate to rest for 5 minutes before slicing or shredding, then serve alongside the vegetables with a drizzle of the remaining cooking juices.