Ingredients

The following ingredients have 6 Servings
  • 1 carrot (peeled, sliced into 1/4 inch round pieces)
  • 1 parsnip (peeled, sliced into 1/4 inch round pieces)
  • 1 pound red potatoes (about 6 baby potatoes, quartered and cut into small wedges)
  • 1 yellow onion (quartered and cut into small wedges)
  • 3 garlic cloves (minced)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley ((optional 2 teaspoons dried parsley))
  • 1 tablespoon fresh sage ((optional 1 teaspoon dried rubbed sage))
  • 1 tablespoon fresh thyme ((optional 1 teaspoon dried thyme))
  • 1 tablespoon fresh rosemary ((optional 1 teaspoon dried rosemary))
  • kosher or sea salt (to taste)
  • black pepper (to taste)
  • 4 boneless and skinless chicken breasts

Instruction

  • Add carrots, parsnips, potatoes, onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.
  • Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.