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

  1. Heat a skillet, add 1/2 tbsp olive oil and brown the chicken thigh 1–2 minutes per side; transfer to the crockpot.
  2. In the same skillet, sauté diced turnip, carrot, and potato 3–4 minutes to lightly brighten; add to the crockpot.
  3. Add celery (if using), chicken broth, lemon juice, thyme, rosemary, salt, and pepper; stir to combine.
  4. Set crockpot to low for 4 hours; check after 3 hours and baste. The vegetables should be tender and chicken cooked through.
  5. 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
calories420
protein34
carbs36
fat14

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