Garlic Chicken and Vegetables
Slow-cooked tender chicken tenders simmered in a garlic butter sauce with hearty parsnips and Yukon gold potatoes. Lightly seasoned with thyme, parsley, salt, and pepper.
Servings: 2 people
Calories: 410kcal
Cost: $6.98 Recipe / $3.49 Serving
Ingredients
- ½ pound chicken tenders
- 1 large parsnip cut thick
- 1 Yukon gold potato cut into wedges
- 3 tablespoons butter
- 2 cloves garlic minced
- ⅙ teaspoon salt
- ⅙ teaspoon ground black pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon. dried parsley
Instructions
- In a small bowl melt 3 tablespoons butter, and stir in 2 cloves garlic minced, ¼ teaspoon dried thyme leaves and ¼ teaspoon. dried parsley. Set aside.
- Season the ½ pound chicken tenders with the ⅙ teaspoon salt, ⅙ teaspoon ground black pepper, and place the chicken in the bottom of a 2-quart slow cooker.
- Arrange the 1 Yukon gold potato wedges 1 large parsnip, sliced around the chicken.
- Pour the butter mixture over the chicken and veggies.
- Cover and cook on HIGH for 4 hours.
Notes
Carrots can be substituted for the pasnip.
Nutrition
Serving: 2plates | Calories: 410kcal | Carbohydrates: 30g | Protein: 27g | Fat: 20g | Sodium: 442mg | Fiber: 6g | Sugar: 4g
