Ingredients
Scale
ingredients
- 2 pounds chicken breasts boneless, skinless
- 1 pound baby carrots
- 1 pound Yukon Gold potatoes cut in wedges
- 14.5 ounces chicken broth optional
- 1/2 cup salted butter melted
- 3 tablespoons minced garlic
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon thyme ground
- 1 teaspoon parsley dried
Instructions
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Place chicken in bottom crock pot.
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Place butter in small microwavable bowl. Heat for 1 minute or until melted.
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Add Garlic, salt, pepper, thyme and parsley to melted butter and mix.
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Pour 1/4 of butter mixture over chicken.
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Add carrots and potatoes. Pour remaining butter over veggies and mix to cover.
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Add 1/2 a cup of chicken broth to crock pot. (optional just adds more delicious juices)
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Cover and cook on high for 3-4 hours or low for 6 hours.
Nutrition
- Serving Size: 6 servings
- Calories: 411kcal
- Sugar: 4g
- Sodium: 1013mg
- Fat: 20g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 137mg