Description
A comforting, flavorful dish that combines tender chicken with a medley of roasted vegetables and aromatic herbs, perfect for family dinners.
Ingredients
Scale
- 2 lbs chicken breasts (boneless and skinless)
- 1 lb baby carrots (fresh)
- 1 lb Yukon Gold potatoes (cut into wedges)
- 1/2 cup butter (salted, melted)
- 3 tbsp garlic (minced)
- 1 tsp thyme (dried)
- 1 tsp parsley (dried)
- 1 tsp salt (kosher or table)
- 1/4 tsp black pepper (freshly ground)
- 1/2 cup chicken broth (optional, for extra flavor)
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Toss in the baby carrots and Yukon Gold potato wedges on top of the chicken.
- Combine the melted butter, minced garlic, thyme, parsley, salt, and black pepper in a bowl. Stir until it’s a fragrant blend.
- Pour the garlic herb mixture evenly over the chicken and veggies.
- If you like, pour the chicken broth around the edges of the crockpot.
- Secure the lid on your crockpot and cook on low for 360-480 minutes or on high for 180-240 minutes.
Notes
For deeper flavors, marinate the chicken in the garlic herb blend for a few hours before cooking. Feel free to substitute other vegetables based on your family’s preferences.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg