Slow Cooker Chicken Breast
Yield: 4 servings
Calories: 294kcal
Make a slow cooker chicken breast with minimal effort! Plus, this family-friendly recipe has a delicious gravy to drizzle on top.
Ingredients
Chicken
- 4 (908 g) boneless skinless chicken breasts about 2 pounds
- 3 tablespoons (45 ml) extra-virgin olive oil or avocado oil
- 2 teaspoons (11 g) kosher salt
- 1 teaspoon dried Italian seasoning
- ½ teaspoons paprika sweet or smoked
- ½ teaspoon (2 g) garlic powder
- ½ teaspoons (2 g) onion powder
- ½ teaspoon (1 g) black pepper
- ¼ cup (60 ml) unsalted chicken stock or broth
- 4 sprigs thyme optional
- 2 sprigs rosemary optional
Gravy
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (17 g) flour
- chicken stock or broth, as needed
Special Equipment
- Skillet
Instructions
Chicken
- Thoroughly dry each chicken breast with a paper towel.
- In a small bowl combine olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper.
- Brush the seasoning paste on both sides of each chicken breast.
- Add chicken stock to a 6-quart slow cooker. Add chicken in a single layer in the pot. Place rosemary and thyme on top, if using.
- Cover and cook on the "Low" setting for 1 1/2 to 2 1/2 hours. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC). An 8-ounce breast takes about 2 hours.
- Transfer chicken to a plate or carving board. Loosely cover to keep warm while making the gravy.
Gravy
- Transfer chicken drippings in the slow cooker to a measuring cup. Add additional chicken stock until the volume reaches 1 cup.
- Heat a medium-sized pan over medium heat. Melt the butter and then whisk in flour. Whisk and cook until a pale yellow roux forms, about 1 to 2 minutes.
- Gradually whisk in the drippings. Turn the heat up to medium-high, continuously stir until thickened, about 1 to 2 minutes. Add more chicken stock if desired to thin the sauce. It will thicken more as it cools—season gravy with salt and pepper. If desired, strain the gravy for a smoother sauce.
Notes
- Storing: Cool completely and store refrigerated in an airtight container for up to 7 days. Freeze for up to 9 months.
- Make it Gluten-Free: Substitute cassava flour or cornstarch for all-purpose flour. If using cornstarch, dissolve 1 tablespoon in 2 tablespoons of water. Add to chicken stock and then stir and cook on the saute function until the liquid thickens.
Nutrition
Calories: 294kcal | Carbohydrates: 4g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1300mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.