I know my husband will prefer the recipe here, since he is not a soup lover. I usually serve the chicken and veggies with a quick and easy rice pilaf. I hope you and your family enjoys this healthy, comforting meal!
If you like this recipe, you may also like Thyme Roasted Chicken with Onions and Potatoes (EF, GF).
1 pound carrots, peeled and chopped
4 celery ribs, washed and chopped
1 large onion, diced
4 split chicken breasts (with bones and skin – about 4 pounds)
1 c chicken broth*
2 t dried basil
2 t salt
1 t black pepper
Place celery, onion and carrots in the bottom of slow cooker. Top with chicken. Pour broth over chicken. Sprinkle chicken with basil, salt and pepper. Cook on low for 7-9 hours. Remove skin from chicken prior to serving. Serve with cooked vegetables.
*If you have a gluten allergy, make sure the chicken broth you use is gluten free.