Embrace the cozy goodness of Herb Chicken and Vegetables simmering in your slow cooker. Tender chicken melds with Yukon and sweet potatoes, baby carrots, and green beans, enveloped in buttery herbs. It’s the essence of home-cooked comfort, ready to warm your soul and satify every member of your family.
Print Recipe
Ingredients
- 1 ½ lbs boneless skinless chicken breast
- 1 lb bag of baby carrots
- 1 lb Yukon potatoes cubed
- 1 lb sweet potatoes cubed
- 1 lb fresh green beans ends trimmed
- 1 stick unsalted butter melted
- 2 tbsp minced garlic about 6 cloves
- 1 tbsp dried thyme
- 1 tbsp dried parsley
- 1 tbsp paprika
- Salt and pepper to taste
Instructions
- Wash green beans and trim the ends.
- Place chicken in the center of the crock pot with potatoes on one side and carrots and green beans on the other.
- In a small bowl, combine melted butter, minced garlic, thyme, parsley, paprika, salt and pepper.
- Pour the butter mixture over the chicken and vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve and enjoy!
Notes
- This flavorful dish is a complete meal with protein and a variety of vegetables.
- Feel free to customize the recipe by adding your favorite herbs or spices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stove before serving.