Name: Slow-Cooker Chicken with Potatoes, Carrots & Herb Sauce
Prep time: 20 min
Total time: 260 min
Ingredients: 1.25 cups 1/2-inch-thick carrot slices (about 7 ounces); 1 pound small (about 2-inch-diameter) red potatoes, each cut into eighths; 1.5 cups sliced yellow onions (about 6 ounces); 1 tablespoon chopped fresh oregano; 1 tablespoon chopped garlic (from 3 garlic cloves); 3 tablespoons chopped fresh flat-leaf parsley; 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper; Cooking spray; 4 bone-in, skinless chicken breasts (about 2 pounds); 1 tablespoon olive oil; 0.75 cup unsalted chicken stock; 0.25 cup dry white wine; 2 tablespoons all-purpose flour

Slow-Cooker Chicken with Potatoes, Carrots & Herb Sauce

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Impress the in-laws, neighbors or any other dinner guests with this pretty dish. It's a slow-cooker chicken recipe that actually looks and tastes like it was oven-roasted. To save time, prep the vegetables a day ahead or in the morning, and then refrigerate until ready to brown the meat and start the slow cooker.

EatingWell Test Kitchen

Updated on November 20, 2019

Slow-Cooker Chicken with Potatoes, Carrots & Herb Sauce

Prep Time:

20 mins

Additional Time:

4 hrs

Total Time:

4 hrs 20 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 ¼ cups 1/2-inch-thick carrot slices (about 7 ounces)
1 pound small (about 2-inch-diameter) red potatoes, each cut into eighths
1 ½ cups sliced yellow onions (about 6 ounces)
1 tablespoon chopped fresh oregano
1 tablespoon chopped garlic (from 3 garlic cloves)
3 tablespoons chopped fresh flat-leaf parsley
¾ teaspoon kosher salt
½ teaspoon black pepper
Cooking spray
4 bone-in, skinless chicken breasts (about 2 pounds)
1 tablespoon olive oil
¾ cup unsalted chicken stock
¼ cup dry white wine
2 tablespoons all-purpose flour

Directions

Place the carrot slices, potatoes, onions, oregano, garlic, 2 tablespoons of the parsley, and 1/4 teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker evenly coated with cooking spray.
Sprinkle the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, meaty side down, and cook until well browned, about 6 minutes. Turn the chicken over, and cook 1 minute. Place the chicken on top of the vegetables in the slow cooker. (Do not wipe the skillet clean.) Whisk together the stock, wine, and flour. Add the stock mixture to the skillet; bring to a boil, and boil 1 minute, scraping to loosen any browned bits from the bottom of the skillet. Pour the stock mixture over the chicken in the slow cooker. Cover and cook on LOW until the chicken is cooked through, about 4 hours. Serve the chicken and vegetables with the sauce, and sprinkle evenly with the remaining 1 tablespoon chopped fresh parsley.

Nutrition Facts (per serving)

409	Calories
9g	Fat
35g	Carbs
46g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 breast, about 1 cup vegetables, about 1/4 cup sauce
Calories 409
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 46g	92%
Total Fat 9g	12%
Saturated Fat 2g	10%
Sodium 511mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.