Description
Tender chicken and roasted root vegetables in a savory garlic-herb butter sauce, slow-cooked to perfection. A comforting, low-effort meal bursting with wholesome flavors.
Ingredients
4 boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 medium carrot, peeled and sliced
1 medium potato, peeled and cubed
10 oz parsnips, peeled and sliced
1 onion, halved and quartered
Salt and pepper to taste
Instructions
Pat chicken breasts dry and season with herbs, salt, and pepper
Heat olive oil in a skillet, sear chicken for 2-3 minutes per side, transfer to crockpot
Add butter, garlic, vegetables, and herbs to the crockpot
Cover and cook on low for 6-8 hours or high for 3-4 hours
Baste chicken with sauce during the last hour of cooking
Serve warm with vegetables and sauce
Notes
Use a non-reactive crockpot
Substitute olive oil for butter if preferred
Add frozen peas or corn near the end for extra veggies
Store leftovers in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg