I love pot roast. It is a quintessential comfort food. When I decided that I wanted to cut back on the amount of red meat and fat that I eat, I thought I would have to give up those comforting flavors from my childhood.
It turns out that I was wrong. I have discovered that cooking chicken in beef broth gives it a hint of that pot roast flavor without all of the extra fat.
On top of that, cooking it in the slow cooker makes it super easy.
If you are looking for a healthy way to fulfill your pot-roast cravings, give this recipe a try. I bet you will be happy that you did.
- 4 Chicken Breasts (You can use boneless skinless, however it can dry out easily. We use bone-in. When cooked, the skin comes off easily, and it is tender enough to pull off the bone with a fork.)
- 2 - 14 oz cans beef broth
- 1 cup water
- ½ cup apple cider vinegar
- 1 clove garlic, minced
- 1 packet dry onion soup mix
- 1 packet dry Italian dressing mix
- 1 packet dry ranch dressing mix
- Put all of the ingredients in the slow cooker.
- Cook on High until the chicken reaches an internal temperature of 165 degrees, approximately 3 - 4 hours.