Slow Cooker Rosemary Chicken, Potatoes and Veggies

I also think a low-fat cream sauce would be delicious on top if you don’t add chicken broth to the crock pot. I originally made it without the chicken broth, and while it still tasted great, I pictured a sauce on top. I ran out of time to try it! With the chicken broth added it will probably need to be in a bowl. The kids wanted chickpea pasta on the side (odd combo, I know, haha).

Ingredients:

• 2 lbs chicken breasts, thin sliced

• 2 cups low-sodium chicken broth

• 1/2 pound baby carrots (the thicker kind) or whole peeled carrots

• 1 lb fresh green beans

• 1 1/2 lbs red potatoes

• 1 tsp kosher salt

• 1 tsp crushed rosemary

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 2 Tbsp olive oil

Instructions:

1. Prepare your chicken by cutting off excess fat and then cutting the chicken into bite-size pieces. Add the chicken to the slow cooker.

2. Prepare your vegetables. Wash your green beans and trim off the ends. Cut them in half. Wash your potatoes and cut the red potatoes in half (for firmer) or in quarters (for soft). Add all the vegetables to the slow cooker.

3. Pour in the chicken broth. Sprinkle in the salt, rosemary, garlic powder, onion powder, pepper, paprika and olive oil. Use a large spoon to toss everything together and to distribute the seasonings.

4. Cover and cook on low for 4-6 hours.

5. Remove lid, stir, and scoop onto dishes and enjoy!

6. Note: The first time I made it (the pic above), I did not use chicken broth in the crock pot, and while it still turned out great, I think that would make it even better. The kids wanted chickpea pasta on the side (odd combo, I know, haha). With the chicken broth added it will probably need to be in a bowl.