Cooking chicken breasts in the slow cooker can sometimes be a challenge because it is easy to overcook them and the slow cooker tends to reduce their flavor. Learn how to make slow cooker chicken breasts and how to make them more flavorful in this article.
Slow Cooker Chicken Breast - Greek Chicken with Cucumber Salad
Ingredients
Ingredients | Amount |
Garlic | 4 cloves, minced |
Dried oregano | 1 teaspoon, crushed |
Lemon peel | 1 teaspoon, finely shredded |
Salt | ¼ teaspoon |
Ground black pepper | ¼ teaspoon |
Bone-in, skinned chicken breast halves | 3-4 pieces |
Reduced-sodium chicken broth | ½ cup |
Cucumber | 1 large |
Plain fat-free Greek yogurt | 16 oz |
Fresh mint | 1 tablespoon, chopped |
Olive oil | 2 tablespoons |
Lemon juice | 1 tablespoon |
Lemon | 1 piece, cut into wedges |
Fresh parsley | 1 tablespoon, snipped |
Time & Yield
Total Time | 4-4½ hours (low-heat) 2 hours (high-heat) |
Yield | 6 servings |
Directions
Combine half of garlic and next four ingredients in the table in a small bowl. Use this mixture to rub over both sides of the chicken.
Pour chicken broth into a slow cooker and add the chicken.
Cover and cook for 4 to 4½ hours on low-heat setting OR 2 hours on high-heat.
Make yogurt sauce by mixing together yogurt, shredded cucumber, mint, and the remaining garlic. Season to taste. Cover and chill.
Slice the remaining cucumber and mix with olive oil and lemon juice. Season with salt. Cover and chill.
When chicken is done, transfer to serving plates and discard the cooking liquid.
Using a spoon, place yogurt sauce over the chicken.
Serve chicken with lemon wedges and cucumber salad. Sprinkle with lemon peel and parsley, if desired.
You can also watch the following video as reference.
Slow Cooker Chicken Breast - Asian Chicken Lettuce Wraps
Ingredients
Ingredients | Amount |
Ground chicken breast | 2 pounds, uncooked |
Green onions | 3 pieces |
Water chestnuts | One can (18 oz), drained and chopped |
Carrots | 1 cup, shredded |
Frozen sweet soybeans | 1 cup |
Soy sauce | 4 teaspoons |
Hot mustard, Chinese-style | 1 tablespoon |
Teriyaki sauce | 2 teaspoons |
Rice vinegar | 1 teaspoon |
Ground black pepper | ½ teaspoon |
Chicken broth | One can (14.5 oz) |
Hoisin sauce | 2 tablespoons |
Butterhead lettuce (Bibb or Boston) or iceberg lettuce | 12 leaves |
Sesame seeds | (optional) |
Asian chili sauce | (optional) |
Time & Yield
Total Time | 4-5 hours (low-heat) 2 to 2½ hours (high-heat) |
Yield | 6 servings |
Directions
Use cooking spray to lightly coat the bottom of a large skillet. Put over medium-high heat.
Add the chicken and cook using a wooden spoon until it is no longer pink.
Slice thinly the white parts of the green onions and set aside.
Cut into livers the green parts of the green onions and set aside.
Combine cooked chicken, white parts of the green onions, water chestnuts, carrots, soybeans, soy sauce, teriyaki sauce, mustard, vinegar, and pepper into a slow cooker.
Pour chicken broth over the mixture.
Cover and cook for 4 to 5 hours on low-heat setting OR for 2 to 2½ hours on high-heat.
Strain the mixture and discard the cooking liquid.
Stir in hoisin sauce and the slivers of green onion into the mixture.
Serve in lettuce leaves. Add Asian chili sauce and sesame seeds if desired.
Slow Cooker Chicken Breast - Garlic Chicken with Artichokes
Ingredients
Ingredients | Amount |
Red sweet peppers | 2 medium, cut into wide strips |
Onions | 2 medium, cut into wedges |
Garlic | 12 cloves, peeled |
Quick-cooking tapioca | 1 tablespoon |
Dried rosemary | 2 teaspoons, crushed |
Lemon peel | 1 teaspoon, finely shredded |
Ground black pepper | ½ teaspoon |
Chicken broth | ½ cup |
Skinless, boneless chicken thighs | 3 pounds |
Frozen artichoke hearts | One package (18 oz) |
Lemon juice | 1 tablespoon |
Brown rice | 4 cups, cooked |
Time & Yield
Total Time | 6 hours (low-heat) 3½ hours (high-heat) |
Yield | 8 servings |
Directions
Combine the first seven ingredients in a slow cooker.
Pour chicken broth over the mixture. Add the chicken.
Cover and cook for 5 hours on low-heat setting OR for 2½ hours on high-heat.
When cooked, add the frozen artichoke hearts and lemon juice.
Cover and cook for 30-60 minutes more.
Serve with hot rice.
Slow Cooker Chicken Breast - Cuban Chicken
Ingredients
Ingredients | Amount |
Green sweet pepper | ¾ cup, chopped |
Onion | ½ cup, chopped |
Jalapeno pepper | 1 piece, stemmed, seeded, and finely chopped |
Skinless, bone-in chicken breast halves | 2½ pounds |
Diced tomatoes | 1 can diced, undrained (14.5 oz) |
Frozen corn kernels | 1 cup |
Chicken broth | ½ cup |
Pitted green olives | ¼ cup, sliced |
Quick-cooking tapioca | 2 tablespoons |
Chili powder | 2 teaspoons |
Garlic | 2 cloves, minced |
Salt | ½ teaspoon |
Ground cumin | ½ teaspoon |
Ground black pepper | ½ teaspoon |
Whole grain tortillas | 10 pieces (8 inches), warmed |
Brown rice | 3½ cups, cooked |
Lime | 1 piece, cut into wedges |
Time & Yield
Total Time | 5-6 hours (low heat) |
Yield | 10 servings |
Directions
Combine sweet pepper, onion, and jalapeno pepper in a slow cooker.
Add the chicken.
In a bowl, combine the next ten ingredients. Pour mixture over the chicken in the cooker.
Cover and cook for 5 to 6 hours on low-heat setting.
Transfer the chicken to a cutting board. Reserve the cooking liquid in the cooker.
Remove chicken meat from the bones. Discard the bones.
Shred the chicken apart using two forks.
Return chicken to the cooker and stir to combine.
Serve the chicken mixture using a slotted spoon, over the brown rice and tortillas. Add lime wedges.
Drizzle the chicken with a little cooking liquid.
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