Chicken and vegetables, normally a basic dish, is made flavorful and fun with this simple recipe!
SERVES: 8
Ingredients
- 8 chicken thighs, boneless, skinless
- 1 lb. sweet potato, 3 cups 1-inch cubes
- 1 lb. baby carrots
- 8 oz. green beans, 3 cups
- 1/4 cup tamari soy sauce
- 1/4 cup tomato paste
- 1/4 cup chicken stock or water
- 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 1/2 cup fresh parsley, chopped
Directions
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Place the chicken in a 4-quart slow cooker, and cover with sweet potatoes, carrots and green beans.
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In a cup, stir the tamari, tomato paste, chicken stock, garlic and dried basil and pour over the contents of the slow cooker. Stir to coat.
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Cover the slow cooker and cook on low for 8 hours or on high for 3–4 hours.
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Uncover the pot and serve the chicken and vegetables in their broth, sprinkled with fresh parsley.
Make this dish the center of the perfect warm meal for a cool fall evening: add a mixed green salad, a side of roasted turnips and a loaf of crusty bread.
Recipe Notes
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