Name: Slow Cooker Herb-Roasted Chicken with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 medium potato; 0.5 cup carrots; 0.5 cup yellow onion; 0.5 cup celery; 1 tbsp extra virgin olive oil; 2 cloves garlic; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup low-sodium chicken broth

Slow Cooker Herb-Roasted Chicken with 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 Vegetables

Tender chicken breast slow-cooked with aromatic herbs and root vegetables for a comforting meal that fills the kitchen with a savory, home-cooked fragrance.

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NUTRITION

Protein

48.9g

Fat

19.2g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium potato

0.5 cup carrots

0.5 cup yellow onion

0.5 cup celery

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium chicken broth

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PREPARATION

1
Chop the potato, carrots, onion, and celery into bite-sized pieces.
2
Mince the garlic cloves.
3
Place the chopped vegetables and garlic in the bottom of the slow cooker.
4
In a small bowl, whisk together the extra virgin olive oil, dried thyme, dried rosemary, sea salt, and black pepper.
5
Rub the herb oil mixture evenly over the chicken breast and place it on top of the vegetables in the slow cooker.
6
Pour the low-sodium chicken broth around the sides of the chicken, taking care not to wash the herbs off the meat.
7
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.
8
Remove the chicken and slice or shred it before serving alongside the herb-infused vegetables.