Slow Cooker Herb Chicken and Vegetables
"Yields: 6 servings | Serving size: 1/6 of recipe | Calories: 207 | Total Fat: 10 g | Saturated Fats: 2 g | Previous Points 4 | Points Plus 5 |Trans Fats: 0 g | Cholesterol: 12 mg |Sodium: 22 mg | Carbohydrates: 23 g | Dietary fiber: 3 g | Sugars: 3 g | Protein: 7 g..."
INGREDIENTS
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1 carrot, peeled, sliced into 1/4" round pieces
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1 parsnip, peeled, sliced into 1/4" round pieces
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1 pound small red potatoes, about 6 baby potatoes, quartered and cut into small wedges
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3 garlic cloves, minced
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1 yellow onion, quartered and cut into small wedges
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3 bone-in, split chicken breast, skinless
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1/4 cup extra-virgin olive oil
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1 teaspoon paprika
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1/2 teaspoon black pepper
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Kosher or sea salt to taste
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2 tablespoon fresh parsley, (optional 2 teaspoons dried parsley)
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1 tablespoon fresh sage, (optional 1 teaspoon dried rubbed sage)
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1 tablespoon fresh thyme, (optional 1 teaspoon dried thyme)
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1 tablespoon fresh rosemary, (optional 1 teaspoon dried rosemary)
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