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Crockpot Garlic Herb Chicken Breasts - Tender, Flavorful, and Easy

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 to 2.5 pounds)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, cut into pieces
  • 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon lemon juice (fresh if possible)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 tablespoons chopped fresh parsley (for garnish)
  • 1 tablespoon cornstarch + 1 tablespoon water (optional, to thicken sauce)

Method
 

  1. Prep the chicken: Pat the chicken breasts dry with paper towels. This helps the seasoning stick and keeps the texture better.
  2. Season generously: In a small bowl, mix salt, pepper, thyme, rosemary, oregano, and paprika. Rub the chicken with olive oil, then coat all sides with the seasoning blend.
  3. Layer in the crockpot: Place the chicken breasts in a single layer in the slow cooker. Sprinkle the minced garlic over the top and scatter the butter pieces around the chicken.
  4. Add liquids: Whisk the chicken broth with lemon juice and Dijon mustard. Pour around the sides of the chicken, not directly on top, so the seasonings stay put.
  5. Cook low and slow: Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2.5 hours. The chicken is done when the internal temperature reaches 165°F (74°C) and it’s tender.
  6. Optional: Thicken the sauce: Transfer the cooked chicken to a plate and tent loosely with foil. Stir the cornstarch and water into a slurry, then whisk it into the crockpot liquid. Cover and cook on High for 5 to 10 minutes until slightly thickened.
  7. Finish and serve: Return the chicken to the sauce or spoon the sauce over the top. Garnish with fresh parsley. Serve with mashed potatoes, rice, couscous, or roasted vegetables.