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Slow Cooker Chicken Breasts with Carrots and Potatoes
Servings:
4
Prep Time:
10
minutes
mins
Cook Time:
4
hours
hrs
Total Time:
4
hours
hrs
10
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Main Course
Cuisine:
American
If you don't have chutney, you can replace it with 1 cup of chicken broth, or 1/2 cup of wine and 1/2 cup of balsamic vinegar.
Ingredients
1
whole red onion
,
sliced
Cooking spray
2
cups
carrots
,
sliced
6
or 1 lb.
small round red potatoes
,
cut into 1/2-inch slices
1
tablespoon
chopped fresh thyme
3/4
teaspoon
salt
,
divided
1/2
teaspoon
freshly ground black pepper
,
divided
2-3
large boneless, skinless chicken breasts
,
cut in half
1 8
oz.
jar tomato or mango chutney
,
(or favorite chutney)
Instructions
Spray slow cooker with cooking spray; place the carrots, potatoes and onion on the bottom.
Sprinkle the veggies with salt and pepper. Rub the chicken breasts with the thyme and paprika.
Arrange chicken on top of vegetables; season with salt and pepper.
Pour the jar of chutney (or liquid) over the chicken.
Cover and cook on LOW for 4-5 hours, until chicken is done and vegetables are tender.