Slow Cooker Chicken Breasts with Red Potatoes and Carrots
Description
Replace that roast beef with potatoes and carrots, with chicken, potatoes and carrots. The chicken turns out so tender and is a healthier option than red meat.
Ingredients
1 whole red onion, peeled and sliced
non-stick cooking spray
2 c. carrots, washed and sliced
1 lb. small round red potatoes, washed and cut into 1/2 inch slices
1 T. freshly chopped thyme
3/4 t. salt, divided
1/2 t. freshly ground black pepper, divided
2-3 large boneless chicken breasts, cut in halves
8 oz. jar tomato or mango chutney*
Directions
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Line a slow cooker with a slow cooker liner; spray the liner with non-stick cooking spray; place the carrots, potatoes and onion at the bottom of the crock. Season the vegetables with salt and pepper; rub the chicken breasts with the thyme and paprika. Place the chicken on top of the vegetables; season with salt and pepper. Pour the jar of chutney over the chicken breasts.
Cover; cook on Low for 6-8 hours, until chicken is done and vegetables are tender.
4-6 servings.
*The chutney could be replaced with 1 c. chicken stock/broth or 1/2 c. wine and 1/2 c. balsamic vinegar.