Name: Slow cooker herb chicken and vegetables
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and halved horizontally; 6 oz baby red potatoes, halved; 1 1/2 medium carrots, cut into 1-inch chunks; 1/2 medium yellow onion, sliced into wedges; 2 tsp extra virgin olive oil; 1/4 cup low-sodium chicken broth; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

461 calories

Protein: 45g; 38% of calories
Carbs: 43g; 37% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 4 hr

Place the potatoes, carrots, and onion in an even layer in the bottom of the slow cooker. Drizzle with the olive oil and chicken broth. Combine the salt, black pepper, garlic powder, dried basil, and thyme in a small bowl. Sprinkle half the seasoning mixture over the vegetables. Nestle the chicken on top of the vegetables and sprinkle with the remaining seasoning.
Cover and cook on low for 4 to 4.5 hours. At the 4 hour mark, check the chicken for doneness and the potatoes for tenderness. The chicken should be 165°F in the thickest part and the potatoes should be easily pierced with a fork.
Transfer the chicken and vegetables to a plate. Squeeze the lemon juice over everything and spoon some of the cooking juices from the pot over the dish. Sprinkle with chopped fresh parsley before serving.

Nutrition

Ingredients

Instructions

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