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Slow Cooker Chicken to Add to the Weekly Rotation

This Slow Cooker Chicken recipe is perfect for you non-vegetarian busy people (like me) to add to your weekly meal rotation. It is perfect for salads, sandwiches, wraps, and easy-throw-something-together meals. It’s an inexpensive way to eat healthy while at work or on the go and an ideal way to satisfy hungry mouths quickly. This chicken is so flavorful and extremely juicy. The best part about it is it cooks itself.  You can add sauce to it, put it with a ready-made dish, or it by itself for a boost of protein.  We recommend making a big batch on Sundays (or your prep day) and slice it up for various uses.

How to Make the Best Slower Cooker Chicken

  1.  Brine the chicken –  From this day forward, don’t ever make chicken without brining it first.  It’s the key to making juiciest, most flavorful chicken ever. The saying goes, Once you’ve tasted chicken that’s been brined you will always recognize one that has not.  Simple dissolve salt (about a tablespoon or so for 2 chicken breasts) into some water and let your chicken soak in it for some amount of time…. any amount of time. Preferably overnight but even 10  minutes is better than none
  2.  Don’t overcrowd the Slow Cooker – but don’t under crowd it either.  Less chicken makes the slow cooker chicken cook faster and puts you at risks for overcooking your chicken and too much chicken in your put can affect the juiciness. You also don’t want to risk it not being done.  If you want longer cook time (Because you may be at work), it might be a good idea to fill the slow cooker more than half full but if you know you can remove it after 3 hours, I’d say it’s best to keep your chicken at half full.
  3. Add HDP (my secret ingredient) –  Herbes de Provence is a mixture of dried herbs that makes just about any chicken dish tastes delish. Trust me on this one.  You can make a big batch homemade but I recommend you just buy that ish.
  4.  Put A Dab of Butter – Listen, I promise you it won’t hurt your diet.  Chicken (breasts especially) can be dry and the added fat from the butter makes a world of difference.   It’s still good if you leave it out but IT”S BOMB if you live a little and keep it.

Below is My Slow Cooker Chicken Recipe  but click here to get my FREE “Bare Minimum Weekly Dinner Prep List

the best Slow cooker chicken

Slow Cooker Chicken

This Slow Cooker Chicken recipe is perfect for you non-vegetarian busy people (like me) to add to your weekly meal rotation. It is perfect for salads, sandwiches, wraps, and easy-throw-something-together meals. It's an inexpensive way to eat healthy while at work or on the go and an ideal way to satisfy hungry mouths quickly. 

Keyword Slow Cooker Chicken
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Author @iam_kimf

Ingredients

  • 4 Boneless Pieces of Chicken (I use breasts)
  • 1/4 cup low sodium chicken broth, less 2 tbps**
  • 2 tbsp dry white wine (chardonnay) (optional)*
  • 1 tbsp butter (or margine)*
  • 1 tsp Herbes de provence
  • 1/2 tsp Kosher salt
  • 1/2 tsp granulated garlic
  • 1/8 tsp black pepper
  • 1/8 tsp onion powder
  • 1/8 tsp paprika

Instructions

  1. In a small bowl, stir together the salt, HDP, garlic, pepper, onion powder and paprika. Season both sides of the chicken.

  2. Add brined chicken broth(**, wine, and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can) - See notes about wine. 

  3. Add the chicken to the slow cooker. don't overcrowd them.

  4. Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.

  5. If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

Recipe Notes

 ** Dry wine adds delicious flavor to chicken dishes. If you decide to use wine, reduce the amount of broth you use.

** Make sure to brine and thaw (if frozen) your chicken ahead of time. 

*Wine is completely optional. I've made it with just broth and it's still delish.

**chicken thighs are fattier than chicken breast so they produce more juice. You can get away with leaving the butter out if you use thighs but I recommend keeping it if you use chicken breast. 

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