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Slow Cooker
Tender Slow Cooker Chicken
Drop it in, walk away, come back to dinner. Juicy chicken with sweet carrots and onion in a clear savory broth.
4 HRSSlow Cooker Chicken Recipe Card
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 large onion, sliced
- 3 carrots, cut in thick rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Steps
- Scatter onion, carrots, and celery over the bottom of the slow cooker.
- Lay chicken on top. Add garlic, salt, pepper, thyme, oil, and broth.
- Cover and cook on low for 4 hours, until chicken reads 165F inside.
- Lift chicken to a plate. Shred with two forks or slice thick.
- Spoon broth and vegetables over chicken. Serve with rice, noodles, or bread.
Simple Tips
- Keep the lid closed. Each peek adds 15 to 20 minutes of cook time.
- Use thick carrot rounds so they stay tender, not mushy.
- For shreddable chicken, cook the full 4 hours. For sliced, check at 3 1/2 hours.
Storage and Freezer Notes
Chill leftovers in broth in the fridge for up to 4 days. The broth keeps the meat moist when reheated. Freezer: portion chicken with broth and vegetables in freezer bags for up to 3 months. Thaw overnight in the fridge and warm gently on the stove.
Common Questions
Can I use chicken thighs?
Yes. Use 1 1/2 pounds boneless thighs and cook on low for 4 to 5 hours.
Can I cook on high?
Yes. Cook on high for 2 to 2 1/2 hours. Low gives more tender results.
How do I thicken the broth?
Stir 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the hot broth, and heat on high 15 minutes.
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