Crockpot Chicken Breast

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Prep Time10

Cook Time2

Total Time2 10

Course: Dinner

Cuisine: American

Servings: servings

Trim chicken of all fat using kitchen shears. Mix all seasonings in a small bowl, set aside. Place chicken breasts in the bottom of the slow cooker insert.
Spoon the melted butter over the top of the chicken breasts. Sprinkle with the seasoning mixture. Place the lid on the slow cooker. Cook on high for 1 to 2 ½ hours, or on low for 2 ½ to 4 hours, or until an instant read thermometer inserted into the thickest part of the breast reads 165℉. Begin checking the chicken at the one hour mark if cooking on high to avoid overcooking. The size and type of slow cooker you use, as well as the size of the chicken breast will affect the cook time.
Slice and serve immediately, or make the optional pan sauce.

For the pan sauce: Strain ¾ cup of cooking liquid into a heat proof measuring cup, set aside. Heat a medium skillet over medium heat, add the ½ tablespoon butter followed by the garlic, saute 30 seconds to 1 minute until garlic is translucent and fragrant.
Add in the reserved cooking liquid and herbs and bring to a boil. Simmer for 3 minutes, reducing the liquid slightly. While the liquid reduces, mix the cornstarch in a small bowl with just enough cold water to dissolve it. Whisk this mixture into the pan and allow to boil 1 to 2 minutes, creating a loose pan sauce. Taste and adjust seasoning as desired. Serve over the sliced chicken breast.

Cooking time will vary greatly. Smaller 2-3 quart slow cookers will heat up and cook much quicker than larger slow cookers. Large chicken breasts will take a longer cook time than small chicken breasts. Begin checking the chicken once it has turned opaque, reduced in size and has firmed up to avoid overcooking.
This recipe is for sliceable chicken breast. To make shredded chicken, increase cook time to 3-4 hours on high, or 4-6 hours on low.

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