Slow Cooker Herb-Garlic Chicken with Vegetables

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

Slow Cooker Herb-Garlic Chicken with Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Garlic Chicken with Vegetables

Tender chicken breast slow-cooked with earthy rosemary and garlic, served alongside a colorful medley of buttery potatoes and crisp-tender vegetables.

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NUTRITION

444kcal
Protein
48.7g
Fat
14.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Red potatoes

0.5 cup Carrots

0.5 cup Fresh green beans

0.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tsp Ghee

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 dicing the red potatoes into 1-inch cubes and slicing the carrots into rounds.

  • 2

    Place the potatoes, carrots, and trimmed green beans in the bottom of the slow cooker.

  • 3

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

  • 4

    Rub the herb and oil mixture evenly over the chicken breast and place the chicken on top of the vegetables.

  • 5

    Pour the chicken broth around the sides of the chicken, being careful not to wash the seasoning off the meat.

  • 6

    Cover the slow cooker 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.

  • 7

    Remove the chicken and let it rest for 5 minutes before slicing; serve immediately with the vegetables and a drizzle of the remaining cooking liquid.

Slow Cooker Herb-Garlic Chicken with Vegetables

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

Slow Cooker Herb-Garlic Chicken with Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Herb-Garlic Chicken with Vegetables

Tender chicken breast slow-cooked with earthy rosemary and garlic, served alongside a colorful medley of buttery potatoes and crisp-tender vegetables.

NUTRITION

444kcal
Protein
48.7g
Fat
14.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Red potatoes

0.5 cup Carrots

0.5 cup Fresh green beans

0.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tsp Ghee

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 dicing the red potatoes into 1-inch cubes and slicing the carrots into rounds.

  • 2

    Place the potatoes, carrots, and trimmed green beans in the bottom of the slow cooker.

  • 3

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

  • 4

    Rub the herb and oil mixture evenly over the chicken breast and place the chicken on top of the vegetables.

  • 5

    Pour the chicken broth around the sides of the chicken, being careful not to wash the seasoning off the meat.

  • 6

    Cover the slow cooker 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.

  • 7

    Remove the chicken and let it rest for 5 minutes before slicing; serve immediately with the vegetables and a drizzle of the remaining cooking liquid.