SLOW COOKER CHICKEN BREASTS

 

One of my favorite ways to make chicken is in the slow cooker.  This recipe for slow cooker chicken breasts is a variation of my slow cooker chicken. I love this recipe because it is so simple and versatile, and the chicken is incredibly moist and flavorful. These chicken breasts can be served as the main course, or shredded and used for another recipe. I used these chicken breasts as filling for chicken enchiladas. I’ve also used it for tacos, burritos, salads, and sandwiches! Having good, flavorful cooked chicken on hand is always a good thing.

I use bone in, skin on chicken breasts in this recipe because they are economical and great in the slow cooker. The skin protects them and helps keep them from drying out. Boneless, skinless chicken breasts can be tricky in the slow cooker since they are so lean, but I love how convenient they are,  so I’m working on a boneless, skinless chicken slow cooker method to share.

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Slow Cooker Chicken Breasts

Ingredients

• 4 bone in skin on chicken breasts, about 5 pounds total
• 2 tablespoons of all-puporse steak seasoning
• 2 teaspoons of paprika or chili powder

Instructions

1. Use foil balls to create a "rack" in the bottom of the slow cooker.
2. Season chicken breasts.
3. Lay chicken breasts on top of foil and cook on high for 3-4 hours or until temperature reaches 165 degrees.
4. Serve chicken breasts whole with juices brushed over the top, or shred and use for another recipe.

Slow Cooker Chicken Breasts Recipe Notes:

I discard the skin after cooking. Since the chicken has been cooking in the covered slow cooker, the skin will not be crispy. Skin that is not crispy is not worth the calories in my book:0)

I have always cooked these for four hours on high, but recently bought a new slow cooker that runs much hotter than my old slow cooker. The chicken was up to temperature after 3 1/2 hours. Cooking time will vary depending on your slow cooker.

I like the option of serving the breasts whole, so I use foil balls as a makeshift cooking rack in the slow cooker. If they simmer in the juices during cooking, they are falling apart and hard to remove.

I usually season my chicken with paprika, but since I was using this chicken for enchiladas, I used chili powder. It was delicious, and it gave the chicken a little extra kick!

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