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Slow Cooker Chicken Breasts with Root Vegetables
Ingredients
4 Fresh Boneless Skinless Chicken Breasts
4 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 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 teaspoon sea salt, or to taste
1 teaspoon coarse ground black pepper, or to taste
Directions
1. Heat oil and butter in slow cooker on highest temperature
2. Add all of the vegetables, salt and pepper and cook for five minutes, stirring gently.
3. Add wine, rosemary, thyme and bay leaf and enough stock to just cover the veggies.
4. Salt and pepper the chicken breasts and add to slow cooker, spooning the vegetables over them.
5. Cover and cook for 4 hours at highest setting or 8 hours at lowest setting.
| Calories | 640 |
| Protein | 50 |
| Total Fat | 22 |
| Cholesterol | 155 |
| Sodium | 950 |
| Total Carbohydrate | 63 |
