1 carrot, peeled, sliced into 1/4″ round pieces
4 red potatoes, quartered and cut into small wedges
2 garlic cloves, minced
1 small yellow onion, quartered and cut into small wedges
2 bone-in, split chicken breast, skinless
2 tablespoons extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon black pepper
Kosher or sea salt to taste
1 tablespoon fresh parsley, (optional 1 teaspoons dried parsley)
1/2 tablespoon fresh sage, (optional 1/2 teaspoon dried rubbed sage)
1/2 tablespoon fresh thyme, (optional 1/2 teaspoon dried thyme)
1/2 tablespoon fresh rosemary, (optional 1/2 teaspoon dried rosemary)
Add carrots, potatoes, onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.
Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.
Nutritional information: (4 servings)