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Herbed Slow Cooker Chicken Recipe
Herbed Slow Cooker Chicken Recipe photo by Taste of Home

Herbed Slow Cooker Chicken Recipe

Read Reviews (55)
4.2 55
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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."
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES: 4 servings


  • 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

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.


  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.
Originally published as Herbed Slow Cooker Chicken in Quick Cooking July/August 2004, p20

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.

Full-Bodied White Wine

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

Reviews for Herbed Slow Cooker Chicken(55)

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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.

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.

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.

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.

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.

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