Slow-Cooked Chicken and Tender Greens

Succulent chicken breasts braised in a mild, savory broth with gently cooked green beans and soft carrots, served with fluffy cauliflower rice.

• Prep: 20 min
• Cook: 5 hr
• Total: 5 hr 20 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Low-Carb
• Low-Residue
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat
• Low-Calorie

Tags

• slow cooker
• comfort food
• healthy
• savory
• budget-friendly
• crowd-pleaser

Ingredients

• 2 pound chicken breast (boneless, skinless)
• 1 tablespoon olive oil
• 1 yellow onion (medium, finely diced)
• 3 clove garlic (minced)
• 4 cup low-sodium chicken broth
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon fine sea salt
• 0.5 teaspoon black pepper
• 2 cup green beans (trimmed, halved)
• 1 cup carrots (peeled, thinly sliced into rounds)
• 4 cup cauliflower florets (riced)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the finely diced yellow onion and minced garlic and sauté until very soft, about 5-7 minutes. Ensure garlic does not brown to avoid bitterness.
2. Add the boneless, skinless chicken breasts to the pot. Pour in 4 cups low-sodium chicken broth, then sprinkle with 1 teaspoon dried Italian seasoning, 1/2 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer.
3. Reduce heat to low, cover the pot, and simmer for 4-5 hours, or until the chicken is fork-tender and easily shredded. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
4. Once chicken is tender, carefully remove it from the pot. Shred the chicken using two forks and set aside. Skim any excess fat from the broth if desired. Return shredded chicken to the pot.
5. Add the green beans and thinly sliced carrots to the simmering broth. Cook for 15-20 minutes, or until the vegetables are very tender. The carrots should be soft and easily mashed.
6. While the vegetables are cooking, prepare the cauliflower rice: Heat a large non-stick skillet over medium heat. Add the riced cauliflower florets and cook for 5-7 minutes, stirring occasionally, until tender. Season with a pinch of salt and pepper.
7. Serve the slow-cooked chicken and vegetables over a portion of cauliflower rice. Garnish with fresh parsley if desired.

Notes

This recipe yields 8 servings, enough for Tuesday's dinner and Wednesday's meal prep. Ensure chicken is shredded well and vegetables are very soft for low-residue preference. Broth can be slightly thickened with a dairy-free and gluten-free thickener like arrowroot starch if desired, but this is optional for taste, and was not accounted for in ingredients above.

Nutrition (per serving)

• Calories: 187
• Protein: 27.3 g
• Carbohydrates: 7.8 g
• Fat: 4.8 g
• Fiber: 1.7 g
• Sodium: 578 mg
• Saturated Fat: 0.8 g
• Sugar: 3.3 g
• Cholesterol: 80 mg