Name: Slow-Cooker Herb Chicken with Vegetables
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1 serving
Ingredients: 7.5 oz raw chicken breast; 1 medium raw potato; 1 cup raw chopped carrots; 0.5 cup raw chopped celery; 0.25 cup raw chopped onion; 1 clove garlic; 0.5 cup low-sodium chicken broth; 1 tsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

531 calories

Protein: 55g; 42% of calories
Carbs: 52g; 40% of calories
Fat: 11g; 19% of calories

Instructions

Prep 15 min · Cook 4 hr

Wash and chop the potato into 1-inch cubes, leaving the skin on for extra nutrients.
Mince the garlic and finely chop the onion, carrots, and celery.
Place the chopped potatoes, carrots, celery, onion, and minced garlic into the bottom of a 4-quart slow cooker.
Drizzle the olive oil over the vegetables and toss gently to coat.
Season the raw chicken breast on both sides with sea salt, black pepper, dried rosemary, and dried thyme.
Place the seasoned chicken breast on top of the vegetable layer.
Pour the chicken broth around the sides of the chicken, being careful not to wash off the herbs.
Cover and cook on high for 4 hours (or low for 7-8 hours) until the chicken is cooked through and the vegetables are fork-tender.
Remove the chicken and slice or shred it, then serve alongside the vegetables and a spoonful of the herb-infused cooking liquid.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes