Healthy Slow Cooker Chicken and Veggies

Healthy Slow Cooker Chicken and Veggies

Lean chicken breasts, colorful veggies, and a bright lemon-garlic herb broth make an easy, healthy slow cooker dinner with minimal prep.

Ingredients

  • 2 lb boneless skinless chicken breasts trimmed
  • 1 large yellow onion sliced
  • 3 medium carrots cut into 1/2-inch coins
  • 1 red bell pepper sliced
  • 2 small zucchini halved lengthwise and sliced 1/2-inch thick
  • 1 cup cherry tomatoes left whole
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice plus more to taste
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • kosher salt to taste
  • black pepper to taste
  • 1 tbsp cornstarch optional, for thickening
  • 1 tbsp cold water optional, for slurry
  • 1/4 cup fresh parsley chopped, for serving
  • 1 tsp lemon zest optional, for serving

Instructions

  1. Place the sliced onion and carrot coins in the bottom of a 5- to 6-quart slow cooker. Scatter in the cherry tomatoes.
  2. Pat the chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange the chicken on top of the vegetables.
  3. In a small bowl, whisk together the chicken broth, lemon juice, olive oil, garlic, Italian seasoning, and paprika. Pour evenly over the chicken and veggies.
  4. Cover and cook on Low for 3 1/2 hours. Do not lift the lid in the first 2 hours to retain heat.
  5. Stir in the bell pepper and zucchini, tucking them into the sauce. Cover and cook on Low for 45 to 60 minutes more, or until the chicken is cooked through and registers 165°F (74°C) in the center.
  6. Transfer the chicken to a cutting board and let rest 5 minutes. If desired, shred with two forks or slice across the grain.
  7. For a thicker sauce, whisk cornstarch and cold water in a cup, then stir into the slow cooker. Turn to High and cook, uncovered, 10 to 15 minutes until slightly thickened and glossy.
  8. Return sliced or shredded chicken to the slow cooker and spoon sauce over the top. Taste and adjust with additional salt, pepper, or a squeeze of lemon.
  9. Sprinkle with chopped parsley and optional lemon zest. Serve hot with your favorite grain or vegetable side.

Notes

  • If your chicken breasts are very thick, lightly pound to an even 3/4- to 1-inch thickness for even cooking.
  • Swap in boneless skinless thighs for even juicier results; check for doneness at 4 to 4 1/2 hours on Low.
  • Use low-sodium broth and finish with salt at the end to control seasoning.
  • Leftover sauce makes a great base for quick soup; add extra broth and greens and simmer.

Recipe from easyslowcookermeals.net · easyslowcookermeals.net