I just can't get enough of my slow cooker or shall I say my slow cookers. Before I continue, I need to confess something... I have two slow cookers, and I love them both. Although one is more modern looking and bigger, I love them equally. Yesterday, I shared my recipe for slow cooked black beans and today I'm bringing you Slow Cooked Chicken Breast.
This recipe is simple and very versatile. The end result is nice succulent and tender chicken breast that can be added to almost any meal. It can be part of your main dish, an add in to most salads or pasta. It can also be sliced, diced or shredded for tacos, enchiladas, or burritos just to name a few.
So, I was able to get a head start on my dinner by preparing the Slow Cooked Chicken Breast recipe. It doesn't require much at all. You can be the judge (smile). The only ingredients I used for the chicken breasts were:
- Black pepper
- Fresh Thyme
- Chicken broth
For this recipe, I used ribbed chicken breast with skin for added flavor. My prepping process included layering the bottom of my slow cooker with roughly chopped onions and minced garlic. After washing and pat drying the chicken breast, I seasoned with salt, pepper and fresh thyme and laid the chicken breast on top of the bed of onions and garlic. I added chicken broth to enhance the flavor and to create more juice. I then turned on my slow cooker, so it could begin working its magic. Seriously, that's it. Who knew it could be that simple to make Slow Cooked Chicken Breast.
When the chicken was done, it was so tender. I quickly shredded each chicken breast using a fork and the end result was beautifully shredded slow cooked chicken breast.
It's flavorful, tender and a perfect choice for our chicken tacos tonight. Dinner was a cinch. We ate dinner and completed all of our daily duties early (i.e. homework, planning for the next day, etc) , to enjoy a relaxing evening.
Slow cooker recipes are some of the best. If you like this recipe, check out my recipe for Slow Cooked Black Beans.
Slow Cooked Chicken Breast
- 1 pack ribbed chicken breast with skin-on
- ¾ cup onion (roughly chopped)
- 3 cloves garlic (minced)
- 1 tbsp kosher salt (or to taste)
- ½ tsp black pepper (or to taste)
- ½ tsp fresh thyme (or to taste)
- 2 cups chicken broth
- Add vegetables to bottom of slow cooker. Place chicken breast on top of vegetables skin side up and season chicken with salt, pepper, and thyme. Add chicken broth to slow cooker.
- Cook on high for 3 hours. When done, base chicken with juice from the slow cooker and shred chicken breast with a fork and serve how you choose.