Slow-Cooker Rosemary Chicken

My mother-in-law inspired me to create this meal. She cooked a pork roast in the crock post most of the day with onions, sweet potatoes and carrots. It was so delishious. I wanted almost the same thing the next night so I came up with this meal.

INGREDIENTS:
4-5 carrots, peeled and chopped
2-3 medium sweet potatoes, peeled and chopped
1 onion sliced lengthwise
1 package chicken breasts
3/4 cup chicken broth
2 TBSP butter
1 sprig rosemary
salt & pepper to taste
Cooked rice (optional)

1. In your crock pot later carrots and sweet potatoes. Add only HALF of the onion slices. Season with salt and pepper. Lay the chicken breasts on top of that and season with a little more salt and pepper. Pour chicken broth over top. Place the other half of the onion slices and butter (divide it into 3 chunks) on top of the chicken. Lay the rosemary on top. Put the lid on set the crock pot on high for 4-5 hours or on low for 6-8 hours.
2. Throw the rosemary out before serving. Serve over cooked rice.


NOTE: Corn Muffins go great with this meal. The recipe for these corn muffins is worth it! They almost melt in your mouth.