Crockpot Herbed Chicken and Root Veg Hash
A cozy, dairy-friendly slow cooker dish with tender chicken and root veggies. Built for one, it relies on fresh herbs, citrus brightness, and a touch of sweetness to keep flavors bright without onions, garlic, or fructans. Perfect for a comforting weeknight dinner with minimal prep.
- Prep Time: 15 min
- Cook Time: 240 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 boneless skinless chicken thigh (about 6 oz)
- 2 cup diced turnip
- 2 cup diced carrot
- 2 cup diced potato
- 2 1/2 cup celery, finely chopped (optional if celery is restricted)
- 2 tablespoon olive oil
- 2 1/2 cup low-sodium chicken broth
- 2 tablespoon lemon juice
- 2 teaspoon dried thyme
- 2 teaspoon dried rosemary
- 2 1/2 teaspoon sea salt
- 2 1/4 teaspoon black pepper
- 4 tablespoons chopped fresh parsley
- 2 Zest of 1/2 lemon
Instructions
- Heat a skillet, add 1/2 tbsp olive oil and brown the chicken thigh 1–2 minutes per side; transfer to the crockpot.
- In the same skillet, sauté diced turnip, carrot, and potato 3–4 minutes to lightly brighten; add to the crockpot.
- Add celery (if using), chicken broth, lemon juice, thyme, rosemary, salt, and pepper; stir to combine.
- Set crockpot to low for 4 hours; check after 3 hours and baste. The vegetables should be tender and chicken cooked through.
- Stir in lemon zest and chopped parsley just before serving for a fresh finish.
Chef’s Pro Tips
- Swap carrot for parsnip for a sweeter note.
- Finish with a squeeze of lemon to brighten flavors.
- If you tolerate celery, its crunch adds texture; omit if not allowed.
Serving Suggestions
Serve with a side of simple rice or a slice of crusty bread and a green herb salad for balance.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently until steaming hot.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 34 |
| carbs | 36 |
| fat | 14 |
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