Description
A wholesome, stress-free weeknight dinner that combines tender chicken breasts with buttery Yukon Gold potatoes and sweet baby carrots. Slow-cooked to perfection in a flavorful broth infused with savory garlic and aromatic garden herbs, this one-pot meal is nutritious, balanced, and requires minimal cleanup. It is the perfect solution for busy professionals and families seeking a comforting, high-protein meal without the hassle of hours in the kitchen.
Ingredients
4 boneless, skinless chicken breasts
1 lb Yukon Gold potatoes, quartered
2 cups baby carrots
1/2 cup chicken broth
4 tbsp unsalted butter, melted
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper to taste
Instructions
Place the quartered potatoes and baby carrots at the bottom of the crockpot.
Place the chicken breasts on top of the vegetables.
In a small bowl, whisk together the melted butter, chicken broth, minced garlic, thyme, parsley, salt, and pepper.
Pour the butter and herb mixture evenly over the chicken and vegetables.
Cover and cook on low for 6 to 8 hours until the chicken is cooked through and the vegetables are tender.
Remove chicken and vegetables, shred or slice the chicken as desired, and serve with the cooking juices.
Notes
Ensure the lid remains closed throughout the cooking process to maintain a consistent temperature. For a thicker sauce, you can whisk a teaspoon of cornstarch into the broth before pouring it over the ingredients.
- Prep Time: 15
- Cook Time: 480
- Category: Meals
- Method: Slow Cooking
- Cuisine: American