1 small onion, chopped
3 medium red potatoes, cut into 1-inch pieces
2 turnips, cut into ½-inch pieces
2 parsnips, sliced into ¼-inch thick rounds
6 carrots, sliced into ¼-inch thick rounds
1 ½ pounds boneless, skinless chicken breasts
2 cloves garlic, minced
¼ cup low sodium soy sauce
3 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
½ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon pepper
3 cups low sodium chicken broth
1 ½ tablespoons cornstarch
fresh parsley, for serving (optional)



Place onion, potatoes, turnips, parsnips, and carrots in the slow cooker. Nestle chicken breasts on top of the vegetables and sprinkle with salt and pepper.
In a medium bowl, combine the garlic, apple cider vinegar, maple syrup, soy sauce, thyme, salt, and pepper. Pour over chicken and vegetables. Add the broth to the slow cooker.
Cook on low for 7-8 hours, until vegetables are tender.
Remove chicken from the slow cooker and transfer to a bowl; shred into bite-sized pieces. Remove ¼ cup broth from the slow cooker and place in a small bowl. Whisk the cornstarch into the broth in the bowl and then pour the mixture into the slow cooker; stir gently. Return the chicken to the slow cooker. Cover and cook for 15 minutes on low heat. Serve.

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