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In Bogalusa, Louisiana, Sundra Hauck uses her slow cooker to prepare well-seasoned chicken breasts that cook up moist and tender. "My daughter, who has two young sons to keep up with, shared this with me several years ago," she relates. "I've made it repeatedly."
Originally published as Herbed Slow Cooker Chicken in Quick Cooking July/August 2004, p20
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 09, 2011 by rharkless
Very tender and moist. My daughter even fussed about how good it was, and that's unusual! Next time, however, I'll add more herbs and spices and definitely some salt. Still, it was very good!
Reviewed on Jan. 01, 2011 by 10sChick
Honestly, rather a boring dish. The chicken was very moist, but isn't all chicken done in a slow cooker? The meat captured none of the seasoning flavor itself, so I was counting on the gravy. Still had to doctor even that up quite a bit to have more flavor.
Reviewed on Nov. 30, 2010 by B Borawski
I have made this twice now. Once with boneless chicken breasts and once with chicken tenders. Each time yielding delicious results! I add peeled potatoes on top sprinkled with a mixed herbs (just some pre-made thing from a shaker) and it turns out melt in your mouth wonderful! I usually add a full cup of boullion as I don't usually keep broth on hand that I can just use 1/2 cup of and that gives plenty of juiciness to ladle over the meat.
Reviewed on Nov. 21, 2010 by Live2Cook
Great recipe. Moist oven-roasted chicken flavor. I always cut up the chicken and use the leftovers in a casserole the next day.
Reviewed on Nov. 07, 2010 by bjsilve0
We did not care for the flavor.
Reviewed on Oct. 11, 2010 by Anniemernies
Used skinless bone in chicken breasts - turned out so moist, just fell right off the bone. Tasted wonderful - like roast chicken! Will make excellent sandwiches as leftovers.
Reviewed on Sep. 11, 2010 by skymom747
Love this recipe! I cooked the chicken for 6 hours because the pieces were thick. It came out perfect. So moist and tender, we didn't need a knife!!
Reviewed on Aug. 21, 2010 by southerncook37
I substituted a whole chicken for the breast. Everyone liked it and ask for seconds. It was seasoned just right although next time I make this I will add some heat to kick it up a notch. It was a wonderful week night dish and using the slow cooker, dinner's ready when you get home!! :-)
Reviewed on May. 14, 2010 by Badgirl31
Very good, I actually added poultry spice and it might have been a bit too much. I love poultry spice though. This was excellent though. Very simple!
Reviewed on Jan. 05, 2010 by daddyspunkin_n_mommaspuddin
the chicken was too dry but I believe it was because the pieces were: 1) too big, and 2) I think it cooked faster than what I had anticipated (I forgot to factor in that I was using less chicken). The taste of the spices was awesome and the juices made a really good gravy... I don't eat gravy so, for me to say it was good... it was really good.
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