YOUR SOLIN GENERATED RECIPE
Slow Cooker Chicken and Root Vegetables
Slow-cooked chicken breast and earthy root vegetables simmered in a savory herb broth until the meat is fork-tender and succulent.
INGREDIENTS
6 oz chicken breast
1 cup carrots
0.5 cup parsnips
0.25 cup yellow onion
1 clove garlic
0.5 cup chicken broth
0.5 tbsp extra virgin olive oil
0.5 tsp dried thyme
0.5 tsp dried rosemary
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Peel and slice the carrots and parsnips into 1/2-inch thick rounds, and finely dice the yellow onion.
Place the chicken breast at the bottom of the slow cooker, then surround it with the carrots, parsnips, and onion.
In a small bowl, whisk together the chicken broth, olive oil, minced garlic, thyme, rosemary, sea salt, and black pepper.
Pour the broth mixture over the chicken and vegetables in the slow cooker.
Cover and cook on the low heat setting for 6 to 7 hours, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken to shred or slice it, then serve it alongside the vegetables and a drizzle of the cooking juices.