Ingredients
Scale
- 1 boneless chicken breast (about 6 ounces)
- 1/2 cup baby carrots
- 1 small potato, diced
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1 teaspoon olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- A pinch of cinnamon (because no recipe of mine is complete without it!)
- 1 tablespoon chopped fresh parsley for garnish (optional)
Feel free to substitute the chicken breast with tofu or chickpeas for a vegetarian twist. Swap baby carrots for parsnips if you prefer a sweeter note.
Instructions
- Begin by setting your crock pot on low heat. Pour in the olive oil, allowing it to coat the bottom.
- Place the chicken breast in the pot, followed by the diced potatoes, carrots, onion, and garlic. Let the ingredients mingle together like old friends at a Sunday roast.
- Pour the chicken broth over the top, ensuring everything is lightly submerged. Sprinkle with thyme, salt, pepper, and a pinch of cinnamon.
- Cover and let it cook on low for 4-5 hours. The aroma will fill your kitchen, taking you back to those magical mornings in Devon.
- Once cooked, check the chicken for doneness. It should be tender enough to shred with a fork. Stir everything together gently.
- Serve hot, garnished with fresh parsley if desired. Enjoy with a side of crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International