Slow Cooker Chicken with Root Vegetables

Tender chicken breast and a medley of root vegetables slow-cooked in a rich, savory broth, creating a comforting and effortless meal.

• Prep: 20 min
• Cook: 4 hr
• Total: 4 hr 20 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.08/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Sugar
• High-Protein
• Whole30

Tags

• budget-friendly
• comfort food
• healthy
• quick
• slow cooker

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 3 carrots (large, peeled, cut into 1-inch pieces)
• 3 Yukon gold potatoes (medium, scrubbed, cut into 1-inch pieces)
• 0.5 yellow onion (large, chopped)
• 2 clove garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup chicken broth (low-sodium)

Instructions

1. Place the 1 1/2 pounds of chicken breasts at the bottom of a 6-quart slow cooker.
2. Add the 3 cut carrots, 3 cut Yukon gold potatoes, 0.5 chopped yellow onion, and 2 minced garlic cloves over the chicken.
3. Sprinkle with 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
4. Pour in 2 cups low-sodium chicken broth.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shredded, and the vegetables are tender.
6. Remove chicken and shred with two forks. Return to slow cooker and stir to combine. Serve warm.

Notes

This meal is excellent for meal prepping. You can chop all the vegetables the night before to save time in the morning.

Nutrition (per serving)

• Calories: 285
• Protein: 31.8 g
• Carbohydrates: 26.2 g
• Fat: 6.3 g
• Fiber: 4.1 g
• Sodium: 480 mg
• Saturated Fat: 1.1 g
• Sugar: 4.5 g
• Cholesterol: 78 mg