Herbed Slow-Cooker Chicken
I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.—Sundra Hauck, Bogalusa, Louisiana
Reviews
This has been a family favorite ever since it came out in the magazine years ago. I have used both boneless and bone-in, skinless and skin-on chicken breasts with great results. The chicken is always perfectly moist. Sometimes I will substitute plain salt for the seasoned, but that is the only change I've ever made. Thank you, Ruby for this excellent recipe!
Very tasty and easy! I used the reviewers' suggestions and made a few adaptations myself. I used thighs instead of breasts. I substituted rosemary for basil and onion salt for seasoned salt. I accidentally forgot to plug in my slow cooker so I had to cook the thighs on High for two hours, yet they turned out great. Lastly, I used 1/4 cup chicken broth and 1/4 cup white wine instead of 1/2 cup broth. It was tastier and more moist than store bought rotisserie chicken--and more convenient! will make every week!
Quite a simple to prep and get in the crockpot so dinner. I'm sure we will have this again. I'd like to try adding vegetables next time during the cook but tonight we used leftover sides from the refrigerator.
I have been making this recipe for years. The chicken is flavorful and always moist. I have made it with boneless skinless chicken breasts and thighs. It is a really good all around chicken recipe.
I have made this several times using chicken thighs. I love the idea of adding vegetables! I will definitely do that next time.
I make this all the time, My husband absolutely loves chicken cooked this way.
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This was very tasty, thank you for sharing. As others recommended, I added a layer of vegetables (sliced & chopped potatoes, carrots, shallots, celery, bell pepper, minced garlic). I was only cooking 2 skinless, boneless chicken breasts but used the full ingredients of everything else [including the browning sauce, thank you to the reviewer who included instructions on how to make it] and it worked out great. Other websites advised to sear the chicken breasts in a pan before putting them into the slow cooker, and to preheat the slow cooker, and that's what I did. I also used a meat thermometer to check the internal temperature at 3 hours and the breasts were done but the vegetables had ways to go, so I plated the breasts and wrapped them in foil, then put them back in the crock pot [still wrapped in foil] during the last 15 minutes of cooking to warm them up. It was a simple meal but very tasty, and the chicken remained tender and juicy. We had Hungarian Paprika on hand and that added a little bit of spice too. The only other variations I included were that I added a Bay Leaf, some Herbes de Provence, used fresh Basil from the garden [chopped and doubled] and when I served the vegetables I poured some melted butter on them. My wife and I liked it so I'm sure we'll make it again and continue experimenting with variations. Thanks again.
You can use Worcester sauce, to brown!! I look forward to trying this herbal fancy feast!
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