Slow Cooker Chicken Breasts with Winter Root Veggies

Chicken breasts slow cooked to perfection alongside of carrots and red potatoes. It’s a warm, hearty meal full of rich flavor for any occasion.  
Chicken breasts slow cooked to perfection alongside of carrots and red potatoes. It’s a warm, hearty meal full of rich flavor for any occasion.  

Slow Cooker Chicken Breasts with Winter Root Veggies

Prep Time
30

MINUTES

30 minutes
Cook Time
10

MINUTES

10 minutes
Serves
4

Calories
640

  • Calories640
  • Total Fat22 g
  • Cholesterol155 mg
  • Sodium950 mg
  • Total Carbohydrate63 g
  • Protein50 g

Ingredients

  • 4

  • 4 cup cups low sodium chicken stock

  • 1 cup dry white wine

  • 1/2 teaspoon dried thyme

  • 1 sprig fresh rosemary

  • 1 bay leaf

  • 6 red potatoes, medium dice, about 3 cups

  • 4 carrots medium diced, about 3 cups

  • 4 parsnips, medium dice, about 3 cups

  • 1 large leek, washed and cut into small dice, about 3 cups

  • 2 tablespoon extra virgin olive oil

  • 2 tablespoon butter

  • 1/2 teaspoon teaspoon sea salt, or to taste

  • 1 teaspoon coarse ground black pepper, or to taste

Cooking Instructions

  • Heat oil and butter in slow cooker on highest temperature
  • Add all of the vegetables, salt and pepper and cook for five minutes, stirring gently.
  • Add wine, rosemary, thyme and bay leaf and enough stock to just cover the veggies.
  • Salt and pepper the chicken breasts and add to slow cooker, spooning the vegetables over them.
  • Cover and cook for 4 hours at highest setting or 8 hours at lowest setting.

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