Slow Cooker Chicken Breast with Garlicky Butter Broth
By Emma Collins
Prep
5 min
Cook
240 min
Total
250 min
Servings
4
Precook four chicken breasts to eat for lunch or dinner at other times. Shred precooked chicken breasts and combine them with garlic butter broth for other meals. A crockpot can be used to precook chicken breasts seasoned with paprika, Italian seasoning, garlic, and other spices quickly into moist, seasoned chicken breasts.
Boneless, skinless chicken breasts are dried to better absorb olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper on both sides. Chicken broth, diced, unsalted butter, and minced garlic are among the ingredients in the cooker. These ingredients help make a broth for cooking the chicken and a liquid sauce. Place the chicken breasts in one layer to avoid piling them on top of each other.
Choose a low pressure-cooking time and test chicken earlier to make it more tender. The best method for testing doneness is to check that the internal temperature of the thickest part of the chicken is 165°F and the chicken is tender. Overcooking is the biggest challenge when pressure-cooking chicken; doing so can cause the breast meat to become tough, especially if the lid is lifted often while pressure cooking or if too much food is added to the pressure cooker.
Let the chicken rest for 5 minutes before serving. Carve or shred. Pour garlicky butter broth over portions. Serve with baked sweet potatoes, rice, or quinoa salad and other side dishes. Pack leftovers in broth. Sprinkle chopped parsley over cooked chicken as a garnish.
Why this recipe works
- Four chicken breasts can be cooked in a single batch to prepare sliced and shredded chicken for other meals without needing to cook more chicken in a skillet or oven.
- Leftover chicken can be stored in the garlicky buttery broth to help retain moisture when reheating the chicken in a pan at a future meal.
- Cooked meal servings can be frozen to save time and prepare the full recipe, with the chicken saved for later use in other meals.
- The slow cooker takes only five minutes of prep time and allows you to spend less time and energy preparing other side dishes or meals.
- Tender results are achieved by cooking at lower temperatures than higher temperatures, provided sufficient time is available to cook poultry breasts without them drying out.
- A single food item cooks more uniformly than multiple layers, leading to less variation in cookedness among portions.
Ingredients
- •2 pounds chicken breast (about 4 breasts)
- •1 tablespoon olive oil
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •½ teaspoon Italian seasoning
- •salt (to taste)
- •black pepper (to taste)
- •⅓ cup chicken broth
- •2 tablespoons butter (diced)
- •4 cloves garlic (minced)
- •fresh parsley (chopped, for garnish)
Instructions
- 1
Pat the chicken breasts dry with paper towels.
- 2
Rub the chicken all over with olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper.
- 3
Place the seasoned chicken breasts in the slow cooker.
- 4
Sprinkle the minced garlic over the chicken.
- 5
Pour the chicken broth into the slow cooker.
- 6
Scatter the diced butter around the chicken.
- 7
Cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the chicken reaches 165°F (74°C) and is tender.
- 8
Let the chicken rest for 5 minutes before slicing or shredding.
- 9
Spoon the garlicky butter broth from the slow cooker over the chicken.
- 10
Sprinkle with fresh parsley before serving.
FAQ
Nutrition (per serving)
Calories
379
Protein
53g
Fat
15g
Carbs
25g
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