For some odd reason, I thought it might be fun to take the picture with minimal styling straight from the Crock Pot itself. There was about a 45 minute window today where the sun was shining perfectly. I stopped cleaning for a moment to snatch the opportunity. This meal was incredibly easy to put together and freed up my time to clean my house. Filled with a plethora of vegetables available throughout the winter months, this dish will warm the heart and soul when it is somewhat dreary outside.
Herb Chicken with Winter Vegetables
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
2 tablespoon corn starch
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup reduced sodium chicken broth
1/4 cup sherry cooking wine
1 lb. baby red skinned potatoes, cut into quarters
1 cup baby carrots
1/2 cup chopped celery
1 small parsnip, peeled and chopped
1 medium sweet potato, chopped
1 small yellow or white onion, chopped
1 clove garlic, minced or pressed
Salt & pepper to taste
Place chicken in a large resealable plastic bag. In a small dish, mix together the corn starch, paprika, oregano, thyme, salt, and garlic powder until combine. Pour spice mixture into the bag, seal, and shake until the chicken is evenly coated. Place chicken and all remaining ingredients in your slow cooker. Stir to combine. Throw the plastic bag away. Cover your slow cooker and cook on low for 6 hours. Add any additional salt and pepper to your liking before serving. This is a one pot meal!
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