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; 4 oz Baby potatoes; 1 cup Carrots; 0.5 cup Celery; 0.5 cup Yellow onion; 2 clove Garlic; 0.5 cup Chicken broth; 1 tbsp Lemon juice; 0.5 tsp Dried thyme; 0.5 tsp Dried rosemary; 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

Slow-cooked chicken breast with aromatic herbs and earthy root vegetables in a savory, golden broth that fills the kitchen with a comforting fragrance.

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NUTRITION

Protein

51g

Fat

7.0g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

4 oz Baby potatoes

1 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

2 clove Garlic

0.5 cup Chicken broth

1 tbsp Lemon juice

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Place the diced onions, celery, sliced carrots, and halved baby potatoes in the bottom of the slow cooker.
2
Season the chicken breast evenly on both sides with the sea salt, black pepper, dried thyme, and dried rosemary.
3
Lay the seasoned chicken breast directly on top of the vegetable layer.
4
Whisk together the chicken broth, minced garlic, and lemon juice in a small bowl, then pour the mixture over the chicken.
5
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and the vegetables are soft.
6
Remove the chicken to slice or shred, then serve alongside the vegetables with a spoonful of the herb-infused cooking liquid.