Blog 4 Slow Cooker Chicken Breast Skip to main content

Slow Cooker Chicken Breast


Slow Cooker Chicken Breast

This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.

#recipes for dinner crockpot chicken
CourseMain Course
CuisineAmerican
Keywordcrockpot chicken, slow cooker chicken
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Servings4 servings
Calories157kcal
AuthorAshley Fehr

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/4 cup low sodium chicken broth
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon paprika

Instructions

  • In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
  • Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
  • Add the chicken to the slow cooker, overlapping only as much as necessary.
  • Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached. 
  • If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

Recipes Source : CLICK HERE
Labels:

Comments

Post a Comment

Popular posts from this blog

LENTIL BOLOGNESE

INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r
Post a Comment
Read more

Homemade Healthy Tagalongs

INGREDIENTS 1 cup almond flour 2 Tablespoons melted coconut oil 2 Tablespoons maple syrup 1 teaspoon vanilla pinch of sea salt about 7 teaspoons peanut butter 1 cup chocolate chips (I like EnjoyLife dark chocolate morsels or Lily’s Sweets stevia sweetened chocolate chips) 2 teaspoons coconut oil INSTRUCTIONS Preheat oven to 350°F. Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl. Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet. Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top. Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit. Melt chocolate chips and coconut oil in double boile
Post a Comment
Read more

Marry Me Chicken

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired.  Recipes Source :  Click Her
Post a Comment
Read more