Herbed Slow Cooker Chicken Recipe
- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Herbed Slow Cooker Chicken
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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.
Did not like it. When it was in the slow cooker it smelled like cabbage cooking. Will not make it again.
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.
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.
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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