Name: Slow Cooker Herb-Roasted Chicken and Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 medium Yukon Gold potato; 1 cup Carrots; 1 cup Green beans; 0.5 cup Low-sodium chicken broth; 1 tsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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.

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Roasted Chicken and Root Vegetables

Tender chicken breast slow-cooked with aromatic herbs, nestled alongside buttery potatoes and crisp carrots for a comforting, savory meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

10.7g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 medium Yukon Gold potato

1 cup Carrots

1 cup Green beans

0.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Chop the potato into 1-inch cubes and slice the carrots into rounds.
2
Place the potatoes, carrots, and trimmed green beans into the bottom of the slow cooker.
3
Drizzle the vegetables with olive oil and sprinkle with half of the salt, pepper, and herbs.
4
Place the chicken breast on top of the vegetables and season with the remaining salt, pepper, garlic powder, and herbs.
5
Pour the chicken broth around the sides of the chicken, being careful not to wash off the seasoning.
6
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and the vegetables are soft.
7
Serve the chicken sliced with the vegetables and a spoonful of the herb-infused cooking liquid.