Slow Cooker Crock Pot Chicken Breasts

A plate of sliced, Slow Cooked Crockpot Chicken Breast garnished with rosemary sprigs. The chicken is accompanied by fresh green beans and two lemon slices, all arranged on a white plate. The chicken has a golden-brown, seasoned exterior.

5 from 3 votes

Slow Cooker Crock Pot Chicken Breasts

This slow cooker chicken breasts recipe makes juicy, flavorful chicken that's perfect for any meal. The savory seasoning blend, combined with onions and garlic, adds a burst of flavor, making it a versatile option for salads, sandwiches, tacos, and more.

Course Dinner, Main

Cuisine American

Keyword Crock pot Chicken breasts, Slow Cokker Chicken Breasts, Slow cooked Chicken Breasts

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 354

Author Erren Hart

Ingredients

4 chicken breasts boneless & skinless
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon fresh rosemary finely chopped
½ teaspoon dried thyme
1 teaspoon seasoned salt
½ garlic powder
¾ cup chicken stock
1 onion sliced
2 garlic cloves whole, peeled

US Customary - Metric

Instructions

Pat the chicken breasts dry with paper towels.
In a small bowl, mix the seasoned salt, garlic powder, paprika, rosemary, and dried thyme.
Coat the chicken with the olive oil and then rub the seasoning mixture evenly over both sides of the chicken breasts.
Pour the chicken stock into the bottom of the slow cooker. Add the sliced onion and garlic cloves.
Place the seasoned chicken breasts on top.
Cook on low for 4 to 5 hours or until the chicken reaches an internal temperature of 165°F.
Once done, remove the chicken breasts from the slow cooker. Let them rest for a few minutes before slicing or shredding.

Notes

Use The Stock To Make A Sauce

After cooking this slow cooker chicken breast recipe, you can easily turn the flavorful stock into a delicious sauce. Follow these steps:

Remove the Chicken: Once the chicken breasts are cooked, remove them from the slow cooker and let them rest for a few minutes before slicing or shredding.
Strain the Stock: Pour the remaining stock, onions, and garlic from the slow cooker through a fine-mesh strainer into a saucepan. Discard the solids, or you can mash the garlic and then add the garlic and onions back into the sauce.
Reduce the Stock: Place the saucepan over medium-high heat. Bring the stock to a boil, then reduce the heat to medium and let it simmer until the liquid is reduced by half, which should take about 10-15 minutes.
Thicken the Sauce:
- For gravy: If you prefer gravy, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk the slurry into the simmering stock until the sauce thickens to your desired consistency.
- For a Creamy Sauce: For a creamier sauce, add 1/2 cup of heavy cream to the reduced stock. Stir well and let it simmer for another 5 minutes until the sauce thickens.
Season to Taste: Taste the sauce and adjust the seasoning if necessary. You may want to add a pinch of salt, pepper, or additional herbs to enhance the flavor.
Serve: Pour the sauce over the sliced or shredded chicken breasts and serve immediately. Enjoy the rich and flavorful addition to your meal!

Nutrition