Creamy Slow Cooker Chicken Breast with Parsley and Paprika Recipe
This Slow Cooker Chicken Breast recipe offers a simple and hands-off way to prepare tender, juicy chicken that is perfectly seasoned with a blend of dried herbs and spices. Using a slow cooker ensures the chicken cooks gently and remains moist, making it an ideal main dish for busy days or meal prep.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Seasoning Mix
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
Main Ingredients
- ¼ cup low-sodium chicken broth
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 tablespoon salted butter
Instructions
- Prepare the seasoning: In a small bowl, combine salt, dried parsley, garlic powder, pepper, onion powder, and paprika. Stir well to evenly mix the spices.
- Season the chicken: Rub the seasoning mixture on both sides of the chicken breasts to fully coat them and infuse flavor.
- Place chicken and broth in slow cooker: Pour the low-sodium chicken broth into the bottom of a 4- to 6-quart slow cooker. Add the seasoned chicken breasts on top of the broth.
- Add butter: Slice the salted butter into small pieces and distribute them evenly over the chicken breasts to help keep the chicken moist during cooking.
- Slow cook: Cover the slow cooker and cook on the low setting for 3 hours, or until the chicken reaches an internal temperature of 165°F as measured with a meat thermometer.
- Rest and slice: Carefully remove the chicken to a cutting board and cover to keep warm. Let it rest for 10 minutes before slicing to retain juices and achieve clean slices.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Letting the chicken rest before slicing helps keep it juicy and tender.
- Low-sodium chicken broth helps control salt content while adding flavor.
- This recipe is great for meal prep and can be stored refrigerated for up to 3 days.
- You can add herbs like thyme or rosemary for additional flavor variations.