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crockpot chicken breast recipes

This flavorful crockpot chicken breast dish is perfect for a healthy dinner. With tender chicken and an assortment of vegetables, it's easy to prepare and cooks slowly throughout the day, allowing the flavors to meld beautifully.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Stirring spoon

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
  • 2 cups mixed vegetables Such as carrots, bell peppers, and broccoli.
  • 1 medium onion Diced.
  • 3 cloves garlic Minced.
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian herbs Oregano, thyme, basil.

Instructions
 

  • Begin by preparing all your ingredients. Dice the onion, mince the garlic, and chop the mixed vegetables into bite-sized pieces.
  • In the crockpot, lay the chicken breasts evenly across the bottom.
  • Drizzle the olive oil over the chicken breasts, then season with salt, black pepper, and dried Italian herbs.
  • Spread the diced onion and minced garlic evenly over the chicken.
  • Add the mixed vegetables on top of the chicken and onion layer.
  • Pour the chicken broth over everything in the crockpot. Make sure the liquid covers the bottom of the pot.
  • Cover the crockpot with the lid, set to low heat, and cook for 6 hours. For a quicker option, cook on high for about 3 hours.
  • Once the cooking time is complete, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
  • Carefully remove the chicken breasts and let them rest for a few minutes before slicing.
  • Serve the chicken with the vegetables and broth spooned over the top.

Notes

Feel free to customize the vegetables based on your preference or seasonal availability.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
If you like a thicker sauce, consider mixing a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the broth and cooking on high for an additional 30 minutes.