Crockpot Chicken Breast with Paprika and Thyme
Juicy slow cooker chicken breasts rubbed with paprika and thyme and cooked in low sodium broth until tender.
Equipment
- 6-quart slow cooker
- Instant read thermometer
- Small mixing bowl
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 1 1/2 lb total, fresh or fully thawed
- ½ cup low sodium chicken broth
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp ground paprika
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
Instructions
Cooking
- Prep the pot. Pour the broth into a 6 quart slow cooker. Stir the salt, onion powder, thyme, paprika, pepper, and garlic powder together in a bowl.
- Season the chicken. Dry the breasts, coat them with the olive oil, then press the spice blend onto both sides.
- Cook. Arrange the chicken in one layer over the broth, cover, and cook on high for 3 to 4 hours or on low for 4 to 6 hours.
- Check doneness. The thickest part must read 165 degrees F on a thermometer and the juices should run clear. Cook longer if needed.
- Rest and serve. Rest for 5 minutes in the broth, then slice or shred and spoon a little broth over the top.
Notes
Substitutions: Use boneless skinless thighs for extra juiciness, or swap the thyme for Italian seasoning.
Tips: Check the temperature early, keep the lid closed, and never start with frozen chicken.
Storage: Refrigerate with some broth for up to 3 days, or freeze for up to 3 months. Reheat to 165 degrees F.