Slow Cooker Dijon Chicken with Green Beans and Carrots

Slow Cooker Balsamic Glazed Pork with Green Beans, and Carrots

Yields: 4 servings


  • 2 lbs pounds boneless skinless chicken breasts
  • 2 heaping cups largely chopped carrots (1-inch pieces)
  • 2 cups green beans, tough ends removed (fresh or frozen)
  • 1 medium onion, cut into bit size pieces
  • 1 cup fat-free and low sodium chicken stock, vegetable stock or pork stock
  • 2 Tbls Cornstarch
  • For the marinade:
  • 2 tablespoons balsamic vinegar
  • 1/4 cup low sodium soy sauce
  • 1/4 tablespoon dried rosemary
  • 1/4 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 2 tsp. minced garlic
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup, honey or coconut sugar
  • 1 tablespoon freshly ground black pepper
  • 2 tsp. salt

Mix the marinade in a large bowl, and add the chicken, tossing to coat. Cover and refrigerate overnight.


  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place Chicken, Green Beans, Carrots and broth and cornstarch in a large Ziploc bag. Add Marinade and toss to thoroughly coat.
  3. Remove as much air as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 8 hours.

Note:  You can also Bake this in the oven at 350 degrees for 30 – 40 minutes.

Serve over Wild rice or Quinoa