Crock pot chicken pot roast with carrots & potatoes.
1 lb (450g) small potatoes, cut into 1-inch pieces
2 cups (260g) baby carrots
2 cups (360g) broccoli florets
3 stalks celery, chopped
1 cup (150g) frozen pearl onions
1½ (165g) cups frozen peas
2 lbs (900g) boneless skinless chicken thighs, chopped
1 cup (235 mL) broth
2 cloves garlic, minced
1 Tbsp Worcestershire sauce
1 Tbsp light olive oil
1 Tbsp fresh thyme, chopped
salt & pepper, to taste
- Add all ingredients to your slow cooker and cover.
- Cook over low heat for 8 hours, until chicken is tender.
- Serve as is, with rice, or with your favorite toppings!
Yields 12 cups slow cooker pot roast.
*Use compliant Worcestershire sauce for Paleo & Whole30!
- Serving Size: 2 cups
- Calories: 304
- Fat: 8g
- Carbohydrates: 26g
- Protein: 29g