Slow Cooker Herb Chicken And Vegetables

Ingredients:

• 1 carrot, peeled, sliced into 1/4" round pieces
• 1 parsnip, peeled, sliced into 1/4" round pieces
• 1 pound small red potatoes, about 6 baby potatoes, quartered and cut into small wedges
• 3 garlic cloves, minced
• 1 yellow onion, quartered and cut into small wedges
• 3 bone-in, split chicken breast, skinless
• 1/4 cup extra-virgin olive oil
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 2 tablespoon 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)

Directions:

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.

Source: skinnyms.com