Slow Cooker Herb Chicken and Vegetables

Slow Cooker Herb Chicken and Vegetables

Chicken, vegetables and herbs roast together perfectly. A wintertime favorite, this dish is easy to make, hearty, and delicious. And you can fill up on this slow cooker recipe! It’s packed with important nutrients and lean protein for a healthy body. Change it up and substitute some of the vegetables listed with your family’s seasonal favorites, or just add them to the mix.

Slow Cooker Herb Chicken and Vegetables

Slow Cooker Herb Chicken and Vegetables

Yields: 6 servings | Serving size: 1/6 of recipe | Calories: 207 | Total Fat: 10 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 12 mg |Sodium: 22 mg | Carbohydrates: 23 g | Dietary fiber: 3 g | Sugars: 3 g | Protein: 7 g | SmartPoints: 7 |

Ingredients

  • 1 carrot, peeled, sliced into 1/4" round pieces
  • 1 parsnip, peeled, sliced into 1/4" round pieces
  • 1 pound small red potatoes, about 6 baby potatoes, quartered and cut into small wedges
  • 3 garlic cloves, minced
  • 1 yellow onion, quartered and cut into small wedges
  • 3 bone-in, split chicken breast, skinless
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 tablespoon fresh parsley, (optional 2 teaspoons dried parsley)
  • 1 tablespoon fresh sage, (optional 1 teaspoon dried rubbed sage)
  • 1 tablespoon fresh thyme, (optional 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, (optional 1 teaspoon dried rosemary)

Directions

Add carrots, parsnips, potatoes onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.

Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.

http://skinnyms.com/slow-cooker-herb-chicken-and-vegetables/

 

8 Comments on "Slow Cooker Herb Chicken and Vegetables"

  1. janet  December 5, 2015

    Sounds good. Just wondering, there's no liquid added to the slow cooker?

    Reply
    • SkinnyMs  December 5, 2015

      We didn't add liquid because the chicken will produce plenty when cooking. If like, add 1/2 cup water and that will work fine.

      Reply
  2. Leigh  February 25, 2016

    Hi, I am planning to make this with boneless chicken breasts. I realize there will be some difference, but not sure what I should account for? Just the liquid? Thanks!

    Reply
    • Gale Compton  February 25, 2016

      Leigh, I would recommend using 1 cup chicken broth or water. Just pour over all the ingredients before turning on the slow cooker. 🙂

      Reply
  3. Elaine  March 5, 2016

    I would love to have some recipes for just a single person. I find it difficult to make tasty meals for just myself & not have so much left over that I either have to eat the same thing for several days or else freeze which is not always successful.

    Reply
    • Gale Compton  March 5, 2016

      Elaine, We will definitely keep that in mind. 🙂

      Reply
  4. Tiffiny  April 27, 2016

    If I don’t use potatoes, how many calories would this contain?

    Reply
    • Kym Votruba  April 28, 2016

      Without the potatoes, there would be about 150 calories per serving.

      Reply

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