Description
Tender and flavorful slow cooker chicken breast, perfectly seasoned and cooked to juicy perfection, served with a rich homemade gravy.
Ingredients
Units
Scale
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
- 1/2 teaspoon paprika, sweet or smoked
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (2 g) onion powder
- 1/2 teaspoon (1 g) black pepper
- 1/4 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
- Unsalted chicken stock, or broth, as needed
Instructions
- Prepare the Chicken: Thoroughly dry each chicken breast with a paper towel.
- Season the Chicken: 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 to Slow Cooker: Add chicken stock to a 6-quart slow cooker. Add chicken in a single layer in the pot. If using rosemary and thyme, place it on top.
- Cook the Chicken: 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) on a meat thermometer. An 8-ounce breast takes about 2 hours.
- Rest the Chicken: Transfer the chicken to a plate or carving board. Loosely cover to keep warm while making the gravy.
- Make the Gravy: Transfer the chicken drippings in the slow cooker to a measuring cup. Add additional chicken stock until the volume reaches 1 cup.
- Create Roux: Heat a medium 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.
- Thicken Gravy: Gradually whisk in the drippings. Turn the heat up to medium-high and 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 the gravy with salt and pepper. If desired, strain the gravy for a smoother sauce.
- Serve: Keep the chicken pieces whole or sliced. Serve with the gravy.
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.
- For extra flavor, try marinating the chicken breasts for 2-4 hours before cooking.
- Use a meat thermometer to ensure the chicken is cooked to the proper internal temperature.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 650
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45
- Cholesterol: 130
