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Winter Warmers – Chicken Roast

This delicious, easy chicken dish is made on the stovetop, similar to the traditional pot roast. You have control over quantity, so you can feed two or a holiday crowd.

Boneless Chicken Breasts (3-6 or even more. I use tenders)
Minced Garlic
Chicken Broth (bouillon OK)
Potatoes (chopped into pieces)
Onions (minced or fresh, chopped)
Carrots (peeled and cut. I use packaged baby carrots)
Vegetable oil
Salt and Pepper
Bay leaf (optional)

Heat a couple of tablespoons vegetable oil in a dutch oven on medium. (I use a nonstick spray first)
Brown thawed breasts.
Add garlic and onion, salt and pepper to taste
Add carrots

Fill pot 1/2 way with chicken broth, add water if needed until carrots are just covered. Cook on high to boiling and then reduce heat to slow simmer. Cover and cook for 30 mins or until carrots are about halfway done.

Add potatoes and cook until all vegetables are tender and ready to eat, adding broth or water as needed.

I didn’t provide measurements because the amount needed is subjective. If you’re cooking two breasts, obviously the pot you use and the amount of vegetables will be much smaller than if you’re feeding a large group. That’s the great thing about this dish. I’ve cooked it in everything from a sauce pan to a huge stock pot, as needed. It can be dressed up when serving or dumped into one bowl.

However you treat it, this meal will stick to your ribs!


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10/24/2013 4:39 pm

Ohh! This sounds like a new comfort meal for my house. I am always looking for new and different things to do with chicken breasts. Thanks

maggie b
maggie b
10/24/2013 3:26 pm

Sounds really good. I’ve been looking for good chicken recipes and this looks like it will fill the bill nicely.

10/24/2013 1:49 pm

Did something similar in the crockpot….put a bed of carrots down, seasoned with salt, pepper and thyrme….poured in a cup or so of chicken broth. Then seasoned the cavity of a whole chicken with salt, pepper, garlic powder and thyme (generously) then the top with the same and smoked paprika…..cooked about 5 hours till done…..saved the broth and extra chicken and made soup with veggies and quinoa….very nice

10/24/2013 7:54 am

This really sounds delicious. I make a vegetable soup with chicken broth, but beginning with actual chicken sounds even better.