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*

Steps

1. 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.
2. Cover; cook on Low for 6-8 hours, until chicken is done and vegetables are tender.
3. 4-6 servings.