Dinner

Harvest Chicken and Veggie Crockpot

Nice Autumn dish to make at the beginning of the work week.

The tri-colored carrots, asparagus and sweet potatoes make for a great combination of veggies to pair with chicken thighs. 

Ingredients:

  • 1 tsp fresh dried thyme 

  • 2 tsp fresh rosemary 

  • 2 tsp garlic powder

  • 1 tsp paprika

  • 1/4 tsp salt

  • 1/4 tsp ground Pepper

  • 1/2 tsp all spice 

  • 3 tbsp agave 

  • 2 cloves of garlic 

  • 2 tbs olive oil 

  • 1 lb(s), Mini Sweet Potatoes

  • 1 lb(s), Asparagus - Raw

  • 1 lb raw, chicken thigh with skin and bone 

  • 1 cup Tri-colored Carrots

  • 1/3 cup Balsamic Vinegar

  • 1/4 white onion sliced 

Directions:

  1. In a small bowl, mix together the thyme, rosemary, garlic powder, paprika, all spice, salt and black pepper.

  2. Add the potatoes, carrots and onion to the bottom of a 6-quart slow cooker.

  3. Drizzle with oil and half of the minced garlic and spice mixture. Toss to coat.

  4. Place the chicken on top of the vegetables and rub with remaining half of the garlic and spice mixture.

  5. Whisk together balsamic vinegar and agave and drizzle over chicken and vegetables.

  6. Cover and cook for 2 1/2 hours on high or 4 1/2 hours on low.

  7. Add the asparagus and cook for an additional 30 minutes on high, or until asparagus is tender.

Things to note:

Yields 4 servings 

Nutrition Facts:

Nutrition Facts: Recipe Yields 4 Servings 

Per serving: 

Total Calories: 490 kcal 

Total Fat: 17g

Total Carbohydrate: 63g / Toal Fiber: 9g

Net Carbs: 54g (about 4 servings)

Total Protein: 24g

​© 2016 JuliENERGYNutrition LLC

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