Name: Slow cooker chicken and vegetables
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, trimmed; 6 oz red baby potatoes, halved; 1 1/2 medium carrots, cut into 1-inch chunks; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1/2 cup low sodium chicken broth; 1 tsp extra virgin olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

464 calories

Protein: 52g; 44% of calories
Carbs: 45g; 38% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 2 hr 30 min

Scatter the onion, garlic, potatoes, and carrots in an even layer in the bottom of the slow cooker. Lay the chicken breast on top.
Whisk the chicken broth, olive oil, dried thyme, salt, and black pepper together. Pour the mixture over the chicken and vegetables.
Cover and cook on high for 2 hours to 2 hours and 30 minutes. Start checking the chicken after 2 hours for doneness, opaque in the center. If vegetables are not yet tender when the chicken is done, remove the chicken, cover it to keep warm, and continue cooking the vegetables until tender. Done when opaque in the center, 165°F.
Transfer the chicken and vegetables to a plate. Stir the lemon juice into the cooking liquid in the pot, then spoon 3 tablespoons of the juice and broth over the chicken. Garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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