Description
A slow cooker meal featuring tender chicken and root vegetables in a rich garlic butter sauce. Effortless, comforting, and perfect for cozy dinners.
Ingredients
2 pounds boneless, skinless chicken breasts
1 pound baby carrots
2 medium potatoes, peeled and cubed
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup no-chicken broth (for sauce consistency)
Instructions
1. Add chicken, carrots, and potatoes to the crockpot.
2. In a bowl, combine melted butter, garlic, thyme, rosemary, salt, and pepper. Pour over chicken and vegetables.
3. Cook on LOW for 7-8 hours or HIGH for 3-4 hours.
4. Transfer chicken to a plate, shred slightly if desired, then stir in the vegetables and sauce.
5. Serve warm and top with fresh parsley if desired.
Notes
Use chicken thighs for juicier results. Add 2 tablespoons cornstarch mixed with 2 tablespoons water to thicken sauce. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 140mg