Slow Cooker Herb Chicken and Vegetables
This slow cooker recipe is packed with whole foods that provide essential nutrients to your body.
Servings: 6 people
Calories: 260kcal
Ingredients
- 1 carrot peeled, sliced into 1/4 inch round pieces
- 1 parsnip peeled, sliced into 1/4 inch round pieces
- 1 pound red potatoes about 6 baby potatoes, quartered and cut into small wedges
- 1 yellow onion quartered and cut into small wedges
- 3 garlic cloves minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon paprika
- 2 tablespoons 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)
- kosher or sea salt to taste
- black pepper to taste
- 4 boneless and skinless chicken breasts
Instructions
- 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.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 22g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 115mg | Potassium: 823mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2369IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7