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Herbed Slow Cooker Chicken Recipe

Herbed Slow Cooker Chicken Recipe

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."
TOTAL TIME: Prep: 5 min. Cook: 4 hours YIELD:4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon browning sauce, optional
  • 4 bone-in chicken breast halves (8 ounces each)
  • 1/2 cup chicken broth

Directions

  • 1. In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until chicken is tender. Yield: 4 servings.

Nutritional Facts

1 chicken breast half equals 211 calories, 7 g fat (2 g saturated fat), 91 mg cholesterol, 392 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Reviews for Herbed Slow Cooker Chicken

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MY REVIEW
Reviewed Nov. 30, 2015

"I added diced carrots and potatoes. The vegetables had a really good taste but we did not care much for the chicken. None of the flavor penetrated the chicken even though I pierced each piece with a fork, rubbed the seasoning on both top and bottom and let it sit overnight."

MY REVIEW
Reviewed Oct. 29, 2015

"My family did not like this recipe. There are much better tasting chicken recipes."

MY REVIEW
Reviewed Jan. 6, 2015

"Awesome dish! We love it!"

MY REVIEW
Reviewed Nov. 10, 2014

"My 12 year old says "Best Chicken Ever!""

MY REVIEW
Reviewed Aug. 7, 2014

"This was good, but not the best. Not as flavourful as I thought it would be with all the herbs used. Added celery &carrots, as some suggested. Used bone in thighs, cooked for 4 hours (probably done in less time). The broth was good thickened with flour, served over rice. Will try again, adding more herbs. Very quick to put together, but as I said, just not as much flavour as we like."

MY REVIEW
Reviewed Jul. 22, 2014

"We enjoyed this chicken dinner. Like some other reviewers, I used smoked paprika and lifted the skin to rub the spices underneath. I chopped up the leftovers for chicken salad. I used the tasty cooking juices in place of plain chicken broth in my white bean ragout side dish."

MY REVIEW
Reviewed Apr. 2, 2014

"Did not like it. When it was in the slow cooker it smelled like cabbage cooking. Will not make it again."

MY REVIEW
Reviewed Jan. 19, 2014

"I threw in a few extra spices and also chopped up a bunch of celery and carrots. I didn't get to eat it the first night so it got reheated for about 45 minutes in the crock pot. OMG, it was soooo. Ladled a scoop of that wonderful brother over some broccoli and rice and it was a lovely meal."

MY REVIEW
Reviewed Jan. 18, 2014

"Seasoning was good. I tweaked a few things for our preferences, but I didn't really change a lot. However the chicken broth, in my opinion, is almost entirely unnecessary. I added a tiny amount and left it at that. When I made it with the full amount, there was so much liquid in there from the broth and the chicken that the chicken basically boiled in the crock pot."

MY REVIEW
Reviewed Jan. 6, 2014

"First, I read many of the comments about the recipe before making it. When I made the paste I resisted the urge to tweak the spices with the exception of using smoked paprika instead of regular. I had 2 large boneless, skinless chicken breasts on hand and was cooking for two. (Did not change amounts in the spice glaze.) After coating each side I used a pronged meat tenderizer to drive spices into chicken and added another coat before putting them into the crock. I also sautéed one fresh garlic clove in 1 tbsp of butter and added it to the broth. There was to much broth for two half breasts in a 4 qt pot so I added a layer of potatoes underneath. I ended up with a very tasty mealb (chicken was flavorful). The spices were not over powering. But next time I will season the potatoes as well as the chicken, before cooking."

MY REVIEW
Reviewed Dec. 2, 2013

"I'm not sure if it was the reason for it being so moist, but I poked each chicken piece with a fork after spreading the topping. (I used boneless, skinless chicken breasts.) I also added some potatoes to the pot to soak up the broth flavor.

It was simple and delicious."

MY REVIEW
Reviewed Nov. 11, 2013

"This chicken was so bland and I had to doctor it so much that I would not suggest this recipe to anyone. I also added potatoes, carrots, and onions in addition to other seasonings just to "Save" dinner."

MY REVIEW
Reviewed Nov. 9, 2013

"I made this with only 3 boneless breasts and cooked it for way too long due to working hours. The chicken was dry, but we had it with some Rice a Roni Chicken flavored rice, which helped with the dryness. The flavor was excellent and I will make it again, but with the bone in breasts. The dryness was my fault!!!!"

MY REVIEW
Reviewed Oct. 27, 2013

"After reading some of the reviews I decided to stick my fingers between the chicken and the skin like you do on a turkey once the skin was loosened it was easy to put the seasoning underneath the skin. It worked perfectly. Hope this helps."

MY REVIEW
Reviewed Oct. 26, 2013

"I haven't made this so I won't rate it, but if you pierce the chicken breast after seasoning it should make the seasoning go into the meat of the breast. It would not let me post without rating so I will go with the majority, knowing from the recipe it should be very good."

MY REVIEW
Reviewed Aug. 24, 2013

"Love this recipe. Easy to make and everyone loves it."

MY REVIEW
Reviewed Jul. 26, 2013

"Chicken was really moist and tender. The seasoning was very good, but like others said, the seasoning and flavour is just on the skin of the chicken. On the inside, it just tasted like basic chicken."

MY REVIEW
Reviewed May. 17, 2013

"chicken is surprisingly really moist."

MY REVIEW
Reviewed Apr. 29, 2013

"This recipe was easy, tasty and the chicken was very moist. The seasoning was good, but the flavor did not cook in to the meat as well as I had hoped. Will make again as it is so easy."

MY REVIEW
Reviewed Apr. 18, 2013

"This is an excellent recipe that I ake all the time. Easy prep, very flavorful & my guys all love it! I often toss it all in crockpot early in the day & have a delicious meal very easily. I make gravy with the pot drippings to serve with the chicken and mashed potatoes."

MY REVIEW
Reviewed Mar. 18, 2013

"This is a quick, easy and tasty recipe. I have also done it in my Pampered Chef magic pot in the microwave for about 12 minutes and it is just as good."

MY REVIEW
Reviewed Feb. 6, 2013

"I made this recipe and the family loved it. I will use less pepper and i quadruple the broth to make it more soup like, as the family likes it. Thea season is great otherwise. Once the chicken is cooked, i also break it up so it absorbs more broth flavor and i add corn starch to thicken the liquid. My son really enjoyed it. I also use defrosted boneless skinless chicken."

MY REVIEW
Reviewed Oct. 17, 2012

"I loved all the flavors in this recipe. I liked that it was a slow cooker recipe without a heavy sauce. Also, since my chicken breasts were larger than 6 ounces, I brined them for 4 hours ahead of time to bring out more of the flavors. Thanks for a wonderful recipe."

MY REVIEW
Reviewed Oct. 9, 2012

"Left in the browning sauce and it tasted good to me. It's nice to have options for bone-in chicken."

MY REVIEW
Reviewed Mar. 20, 2012

"I made this chicken for Sunday dinner, I found it to be a little bit spicey but would definitely make it again (maybe using less pepper). This meal reminds me of the Jamaican brown stew chicken."

MY REVIEW
Reviewed Dec. 6, 2011

"This recipe is a keeper. Everyone liked it. Was fast to get it going on a busy afternoon."

MY REVIEW
Reviewed Oct. 19, 2011

"This ended up way too dry. Had to use it for chicken salad. The flavor didn't seem to penetrate into the meat, either, though the outside of each piece was tasty."

MY REVIEW
Reviewed Oct. 17, 2011

"My family loved this chicken. I did what one person suggested and added 1 cup of chicken broth. At the end, I removed the chicken to a platter and thickened the gravy to spoon over the chicken. Next time I will make rice to go along side this tosoak upthe excellent gravy. Thank yoy for such a wonderful recipe!"

MY REVIEW
Reviewed Sep. 21, 2011

"Very good, had all the ingredients on my spice rack!!! Chicken turned out very moist&yummy! Left out the browning sauce....I would definately make this recipe again!"

MY REVIEW
Reviewed Aug. 7, 2011

"I will make this again tweeking it to our taste. The brown sauce adds no flavor, but made it murky and ugly -- I'll definitely eliminate that. I will use either the thyme or the basil, but not both. I will add onions and mushrooms, just because we love them. It was nice to come home from church and have dinner ready! As with most slow cooked meals, it smelled wonderful!"

MY REVIEW
Reviewed Aug. 5, 2011

"Definitley one of my family's favourites! The flavours are excellent and I have used this rub to prepare the chicken in the oven and on the grill. I have also used chicken quarters instead of breasts. I use a Knorr Homestyle Stock to make the chicken broth, it is very handy and most tasty."

MY REVIEW
Reviewed Jul. 22, 2011

"My family really enjoyed this recipe. I didn't have trouble with the chicken holding the seasonings. I was able to put it in the crock put before church and came home to a tasty meal."

MY REVIEW
Reviewed Apr. 6, 2011

"The chicken did turn out tender, but it did not hold the flavors or seasonings very well. Unfortunately, the gravy lacked taste as well."

MY REVIEW
Reviewed Feb. 25, 2011

"I'm surprised by the ratings so far. My family LOVED this. Very flavorful. Very easy. Definitely a crowd pleaser."

MY REVIEW
Reviewed Feb. 11, 2011

"Easy to make and tastes great. I used boneless tenderloins."

MY REVIEW
Reviewed Jan. 24, 2011

"I didn't care for this. Chicken itself wasn't too flavorful so we ended up adding some bbq sauce at the table to flavor it up."

MY REVIEW
Reviewed Jan. 9, 2011

"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!"

MY REVIEW
Reviewed Jan. 1, 2011

"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."

MY REVIEW
Reviewed Nov. 30, 2010

"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."

MY REVIEW
Reviewed Nov. 21, 2010

"Great recipe. Moist oven-roasted chicken flavor. I always cut up the chicken and use the leftovers in a casserole the next day."

MY REVIEW
Reviewed Nov. 7, 2010

"We did not care for the flavor."

MY REVIEW
Reviewed Oct. 11, 2010

"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."

MY REVIEW
Reviewed Sep. 11, 2010

"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!!"

MY REVIEW
Reviewed Aug. 21, 2010

"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!! :-)"

MY REVIEW
Reviewed May. 14, 2010

"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!"

MY REVIEW
Reviewed Jan. 5, 2010

"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."

MY REVIEW
Reviewed Sep. 17, 2009

"This was wonderful!! Definately will make again and again...."

MY REVIEW
Reviewed Sep. 15, 2009

"I love this recipe. I use my elec skillet instead of a slow cooker or crock pot. I set it about 275 for about an hr or til the chichen is done. It comes out great!"

MY REVIEW
Reviewed Sep. 14, 2009

"This was so good! Thank you! I added onion salt instead of seasoned salt and it was great. I will make this again."

MY REVIEW
Reviewed Aug. 19, 2009

"I would love a very good recipe for a slow cooker chicken curry?

Dear "twincook". Of course you can use boneless, skinless chicken? However, you get a little bit of better flavor with bone-in.
You can NEVER go wrong with peppers, onions and garlic."

MY REVIEW
Reviewed Mar. 27, 2009 Edited Nov. 21, 2010

"I made this (without the browning sauce) and it was fine. But I prefer the Slow Cooked Lemon Chicken Breasts. But I will try adding the peppers, onions and garlic to both recipes next time."

MY REVIEW
Reviewed Feb. 21, 2009

"Do you think I could use boneless, skinless chicken?"

MY REVIEW
Reviewed Jun. 29, 2008

"I used a wild turkey breast and added peppers, onions and garlic. The next day, I thickened the juice with four, and added chicken base, a splash of red wine, a dash of sugar and a can of veggie broth. I served it over noodles, a few tomatoes and some swiss cheese. I thought it was fantastic! And I will use the rub again! Thanks for the great recipe!"

MY REVIEW
Reviewed Jun. 29, 2008

"Is this chicken skinless? can you make it with skinless

thanks
sharon"

MY REVIEW
Reviewed Jun. 27, 2008

"Browning sauce simply adds color to any sauce or gravy. I don't believe it adds any flavor - just makes it deep,rich colorl.

Judy"

MY REVIEW
Reviewed Jun. 27, 2008

"I know of two.  Maggi and Kitchen Bouquet.  I like both of them.  Excellent in homemade gravies."

MY REVIEW
Reviewed Jun. 27, 2008

"What is a browning sauce?"

MY REVIEW
Reviewed Jun. 27, 2008

" This looks and sounds yummy! I am going to have to try this. What side dishes does your daughter serve with this? Does she use the browning sauce?

Thanks for sharing...  I just love trying new recipes. The fact that you use the crock pot makes it more appealing to me. My DH works in EMS and our DS works in septic tank pumping business and they both work long hours. I have to be at work at 7:30 am so a crock pot makes preparing meals much easier for me.
Rosa "

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.