Shredded Chicken Roast and Carrots – WLS Recipe

I love roast and carrots…but specifically the carrots and onions. This meal is a play on the same idea only using chicken for a change of pace. It provides a different flavor yet the same soft and hearty experience with the meat and veggies.

I put this in the slow cooker before we set out for a busy Saturday and so glad I did when we walked in the door dog tired and super hungry. We tossed off our shoes, filled our bowls and were eating within minutes of arriving home. I may have complimented myself a few times for being so smart to think ahead ;-)

If you like a little heat in your meal, be generous with some hot sauce and it will almost resemble a buffalo chicken dish.

Shredded Chicken Roast and Carrots - WLS Recipe

Course: Main Dish

Cuisine: American, Slow Cooker

Cook Time: 4 hours hours

Total Time: 4 hours hours

Servings: 4

Calories: 184kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb boneless, skinless chicken breast
• ▢ 1 lb baby carrots
• ▢ 2 ribs celery
• ▢ 1 small onion, quartered
• ▢ 2 cloves garlic
• ▢ 1 cup chicken broth
• ▢ 1/4 tsp each salt and pepper
• ▢ hot sauce to taste optional

Instructions

• ▢
  Add chicken breast, garlic, celery, carrots and chicken broth to a slow cooker. Season with salt and pepper.
• ▢
  Cook on high for 4 hours or low for 8 hours.
• ▢
  Remove the celery pieces. Shred the chicken with two forks. Serve with chicken and carrots with a slotted spoon. Add hot sauce as desired.

Nutrition

Serving: 3oz | Calories: 184kcal | Carbohydrates: 12g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 597mg | Potassium: 819mg | Fiber: 4g | Sugar: 7g | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg