Description
Tender chicken breasts smothered in a rich garlic butter sauce and slow-cooked with hearty vegetables like carrots and potatoes. This no-fuss, family-friendly recipe delivers comfort with minimal effort, perfect for busy weeknights or crowd-pleasing dinners.
Ingredients
4 boneless, skinless chicken breasts
3 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp olive oil
2 medium carrots, sliced
2 medium potatoes, cubed
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 cup low-sodium chicken broth
1/4 cup all-purpose flour
1 lemon, juiced
Instructions
Season chicken breasts with salt, pepper, and half the thyme.
In a skillet, heat olive oil over medium heat. Sear chicken for 2-3 minutes per side. Transfer to crockpot.
Add carrots and potatoes to crockpot.
In a small bowl, mix butter, garlic, flour, chicken broth, and lemon juice. Pour over chicken and vegetables.
Cover and cook on low for 7-8 hours or high for 3-4 hours.
Garnish with remaining thyme before serving.
Notes
Substitute zucchini or green beans for additional veggies
Use 1/2 cup frozen peas for extra flavor
Leftovers store well in fridge for 3-4 days
Nutrition
- Serving Size: 1 chicken breast with 1/4 of the vegetable mixture
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg