Crock Pot Chicken Breast
This chicken is easy, delish and healthy! My fave way to use this? As dinner prepared with gravy, in salads, to shred and use in chicken pot pies and to share with my Olde English Bulldogge Creampuff. (Update: Poor Creampuff is allergic to chicken now!) This is the easiest dinner to throw together in the crockpot. It would also be great used in quesadillas! You do need to season this generously to maximize the flavor but it comes out very moist and delish! You may want to use this in Chicken Pot Pie with Buttermilk Crust or Chicken Pot Pie Turnovers.
Here is another batch I made without paprika-perfect for making chicken salad.
*Tip- If saving the chicken to use in other meals without gravy, spoon some of the liquid from the crockpot over the chicken before storing in a tupperware.
Crock Pot Chicken Breast
Ingredients
- 4 -6 boneless skinless chicken breasts
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 4 cloves minced garlic
- Optional: chipotle powder fresh parsley, rosemary, thyme, chives-whatever you like!
Gravy
- 1 T.Cornstarch
- 2 T. Water
- 1 T. butter
Instructions
- Add chicken broth and butter to slow cooker
- Lay chicken in broth. Drizzle oil on chicken. Season the chicken generously with your seasonings.
- Cook on low until internal temp reaches 165. Mine was done in 90 minutes but use a thermometer to be sure. The original recipe said it took 3 hours. Crockpots will vary.
- Remove to a cutting board and cover 10 mins. before slicing.
Gravy
- Strain juices from the crockpot to remove any larger pieces.
- Pour the rest into a pot and bring to a boil.
- Mix cornstarch/water to make a slurry and add slowly (whisking constantly) to pot cooking until thick. Add butter.
- Taste for salt/pepper.
Adapted from Recipe Rebel
