Name: Slow Cooker Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup carrots; 0.5 cup parsnips; 1 small red potato; 0.5 tbsp extra virgin olive oil; 0.25 cup chicken broth; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Slow Cooker Herb-Roasted Chicken with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Roasted Chicken with Root Vegetables

Slow-cooked chicken breast and earthy root vegetables simmered in a fragrant herb broth until tender and juicy.

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NUTRITION

Protein

51.5g

Fat

13.1g

Carbs

60.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 small red potato

0.5 tbsp extra virgin olive oil

0.25 cup chicken broth

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Peel and slice the carrots and parsnips into 1-inch rounds, and cube the red potato into bite-sized pieces.
2
Place the chopped vegetables at the bottom of the slow cooker to create a base for the meat.
3
In a small bowl, whisk together the olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.
4
Rub the herb mixture evenly over all sides of the chicken breast.
5
Nestle the seasoned chicken on top of the vegetables and pour the chicken broth into the bottom of the pot.
6
Cover and cook on the low setting for 5 to 6 hours until the chicken is tender and the vegetables are soft.
7
Serve the chicken sliced alongside the root vegetables, drizzling any remaining juices from the pot over the top.