Crockpot Herb-Crusted Chicken with Root Vegetables

Name: Crockpot Herb-Crusted Chicken with Root Vegetables
Total time: 240 min
Cuisine: American
Ingredients: 4 bone-in, skinless chicken breasts; 3 carrots; 2 parsnips; 2 sweet potatoes; 1 small onion; 3 garlic cloves; 1 tbsp dried thyme; 1 tbsp dried rosemary; 0.5 tsp salt; 0.5 tsp black pepper; 1 cup low-sodium chicken broth

Serves 1

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Crockpot Herb-Crusted Chicken with Root Vegetables

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Serves 1

Directions

1Peel and cut carrots, parsnips, and sweet potatoes into chunks, and chop one small onion.
2Place carrots, parsnips, sweet potatoes, and onion in the bottom of the crockpot.
3Rub chicken breasts with minced garlic, dried thyme, dried rosemary, salt, and pepper.
4Brown chicken in a pan with oil for color.
5Place chicken on top of the vegetables in the crockpot.
6Pour low-sodium chicken broth over the top.
7Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.

Ingredients

4 bone-in, skinless chicken breasts
3 carrots
2 parsnips
2 sweet potatoes
1 small onion
3 garlic cloves
1 tbsp dried thyme
1 tbsp dried rosemary
0.5 tsp salt
0.5 tsp black pepper
1 cup low-sodium chicken broth

Equipment

crockpotknifecutting boardpan

Crockpot Herb-Crusted Chicken with Root Vegetables

Crockpot Herb-Crusted Chicken with Root Vegetables

Directions

Ingredients

Equipment

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