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
