Slow-Cooker Chicken Sandwich, Parsnip Fries

Ingredients

• 1 1/4 lb (560 g) chicken breast
• 2 cups (480 g) bone broth
• 1 tbsp (7 g) paprika
• 1 tsp (6 g) salt
• 1 tsp (2 g) pepper
• 1/2 tbsp (2 g) dried thyme
• 4 gluten-free buns
• 2 medium parsnips (133 g), peeled and sliced into small sticks
• 1 tbsp (14 g) olive oil
• Salt and pepper to taste

Directions

1. In a slow cooker, add chicken breast, chicken stock, paprika, salt, pepper, and dried thyme.
2. Cook on low for 4 hours or until chicken is easy to shred. Shred chicken and set aside.
3. In a small bowl, toss the parsnip sticks, olive oil, salt and pepper.
4. Lay the parsnip sticks flat on a baking sheet and broil on high for 8-10 minutes or until the they begin to crisp. Rotate/stir and broil for another 6-8 minutes.
5. Serve the chicken warm on a gluten-free bun with the parsnip fries. Enjoy!

Servings : 4

Prep Time : 5-10 minutes

Cooking time: 4 hours

Nutrition Info

Calories: 423, Carbohydrate: 46 grams, Protein: 45 grams, Fat: 7 grams