Slow Cooker Herb-Roasted Chicken and Root Vegetables

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

Slow Cooker Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Roasted Chicken and Root Vegetables

Tender chicken breast slow-cooked with aromatic herbs and earthy root vegetables in a savory, golden broth that warms you from the inside out.

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NUTRITION

489kcal
Protein
56.4g
Fat
12.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

4 oz baby potatoes

0.25 cup chicken bone broth

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Prepare the vegetables by chopping the carrots, celery, and onion, and halving the baby potatoes.

  • 2

    Place all the prepared vegetables in an even layer at the bottom of the slow cooker.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 4

    Rub the herb and oil mixture thoroughly over all sides of the chicken breast.

  • 5

    Place the seasoned chicken breast on top of the bed of vegetables.

  • 6

    Carefully pour the chicken bone broth into the side of the slow cooker, ensuring you do not wash the herbs off the chicken.

  • 7

    Cover and cook on the low setting for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the potatoes are fork-tender.

  • 8

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

Slow Cooker Herb-Roasted Chicken and Root Vegetables

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

Slow Cooker Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Roasted Chicken and Root Vegetables

Tender chicken breast slow-cooked with aromatic herbs and earthy root vegetables in a savory, golden broth that warms you from the inside out.

NUTRITION

489kcal
Protein
56.4g
Fat
12.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

4 oz baby potatoes

0.25 cup chicken bone broth

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Prepare the vegetables by chopping the carrots, celery, and onion, and halving the baby potatoes.

  • 2

    Place all the prepared vegetables in an even layer at the bottom of the slow cooker.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 4

    Rub the herb and oil mixture thoroughly over all sides of the chicken breast.

  • 5

    Place the seasoned chicken breast on top of the bed of vegetables.

  • 6

    Carefully pour the chicken bone broth into the side of the slow cooker, ensuring you do not wash the herbs off the chicken.

  • 7

    Cover and cook on the low setting for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the potatoes are fork-tender.

  • 8

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