Rosemary Chicken and Root Vegetable Pot Roast
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 3 carrots, cut into 1-inch pieces
- 2 parsnips, cut into 1-inch pieces
- 1 sweet potato, cut into 1-inch cubes
- 1 yellow onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the carrots, parsnips, sweet potato, and onion to the bottom of the slow cooker.
- Place the chicken thighs on top of the vegetables.
- Drizzle the olive oil over the chicken and sprinkle with salt and black pepper.
- Scatter the minced garlic and chopped rosemary evenly over the chicken and vegetables.
- Pour the chicken broth around the edges of the slow cooker.
- Cover and cook on low for 6 to 8 hours, until the chicken is tender and the root vegetables are soft.
- Serve the chicken and vegetables with a ladle of the cooking broth.
Notes
Use fresh rosemary rather than dried for the brightest flavor. Leftovers keep well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to restore moisture. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife