Slow-Cooked Herb Butter Chicken

Tender chicken breasts slow-cooked in a savory herb broth alongside hearty baby potatoes and sweet autumn carrots.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Egg-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Calorie

Tags

• slow cooker
• comfort food
• kid-friendly
• rich

Ingredients

• 2 pound chicken breast (boneless, skinless)
• 1.5 pound baby gold potatoes (halved)
• 1 pound carrots (peeled, cut into 1-inch pieces)
• 1 cup gluten-free chicken broth
• 4 tablespoon unsalted butter (melted)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Place baby gold potatoes and carrots in the bottom of a 6-quart slow cooker.
2. Arrange chicken breasts on top of the vegetables.
3. In a small bowl, whisk together gluten-free chicken broth, melted unsalted butter, garlic powder, dried thyme, dried rosemary, salt, and black pepper.
4. Pour the seasoned broth mixture evenly over the chicken and vegetables in the slow cooker.
5. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 to 3 hours) until chicken reaches an internal temperature of 165 degrees F and vegetables are fork-tender.
6. Plate each serving with a chicken breast alongside generous spoonfuls of roasted potatoes and carrots, spooning cooking juices over top.

Nutrition (per serving)

• Calories: 480
• Protein: 52 g
• Carbohydrates: 32 g
• Fat: 15 g
• Fiber: 4.5 g
• Sodium: 780 mg
• Saturated Fat: 7.5 g
• Sugar: 4 g
• Cholesterol: 175 mg