Slow Cooker Chicken Pot Roast Recipe

This past week I have been part of a clean eating challenge, where we basically don’t eat processed foods. One of the recipes shared with us is a chicken pot roast, but I changed it a bit to suit my taste. Instead of some of the other herbs included in the original recipe, I used Mrs. Dash Tomato Basil Garlic No-Salt Seasoning, which is all natural. I have used it in chicken recipes before and it is delicious!

Chicken Pot Roast Ingredients (4-6 servings)

• 2-3 chicken breasts (boneless, skinless optional)
• 2 tsp olive oil
• 2 tbsp minced garlic
• 2 tbsp Mrs. Dash Tomato Basil Garlic No-Salt Seasoning
• Kosher or sea salt to taste
• 1 tsp black pepper
• 2 stalks celery
• 1/4 cup water
• 1 cup baby carrots
• 1/2 cup fresh chives (optional)
• 2-3 medium potatoes, cut into cubes

Instructions for Chicken Pot Roast:

1. In a gallon size plastic bag, add olive oil, garlic, salt, and black pepper.
2. Rinse chicken and pat dry. Add 1 breast to the bag and seal shut. Massage olive oil and seasonings onto the breast. Remove and set aside. Repeat with remaining breasts.
3. Add water to the slow cooker. Set on low.
4. Add celery. Add chicken on top of celery, then carrots and potatoes.
5. (optional) Add fresh chives.
6. Cover and cook on low for 4-6 hours, until chicken is 165° and vegetables are tender.

That’s it! It’s a complete meal that you can prepare mid-morning and have it ready for dinner time. Enjoy this easy chicken pot roast recipe!

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