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Baked Chicken Breasts (Crockpot)

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Baked Chicken Breasts (Crockpot)

Slow cooker chicken breast recipe. An easy chicken breast recipe with oodles of sauce. Crock pot baked chicken breast with mushrooms.

 

Yield

4 servings

Prep

10 min

Cook

8 hrs

Ready

8 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 chicken breast halves, boneless, skinless
or with skin
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2 tablespoons butter
or margarine, melted
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10 ¾ ounces soup, cream of chicken
condensed
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½ cup sherry
dry
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1 teaspoon tarragon leaves
or rosemary
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1 teaspoon worcestershire sauce
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¼ teaspoon garlic powder
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4 ounces mushrooms, canned
can, sliced, drained
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Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
or with skin
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3E+1 ml butter
or margarine, melted
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310.7 ml/g soup, cream of chicken
condensed
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118 ml sherry
dry
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5 ml tarragon leaves
or rosemary
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5 ml worcestershire sauce
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1.3 ml garlic powder
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115.6 ml/g mushrooms, canned
can, sliced, drained
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Directions

Rinse the chicken breasts, pat dry with paper towels; season with salt and pepper and place in your slow cooker (Crockpot).

Combine the remaining ingredients and pour over the chicken breasts.

Cover and cook on LOW for 5 to 8 hours or on HIGH 2 to 3 hours.

Extra-flavorful "baked" chicken breasts

If you have the time, you can develop extra flavor with an extra step of advance preparation. Replace steps one and two as follows:

Heat a skillet over medium-high heat with a bit of olive oil. Once the oil is shimmering hot, add the chicken breasts and brown on both sides; Turning once. Remove the chicken breast and place in the slow cooker.

Add the remaining ingredients to de-glazed the skillet, scraping up and brown bits with a wooden spoon or spatula, about one minute. Pour over the chicken breast in the slow cooker.

Even more flavor

Use skinless chicken thighs instead of chicken breasts. Chicken thighs, with their additional fat, and connective tissue breaks down during the long slow cooking and creates a more luscious sauce and fall apart tender results.

Chicken thighs also tend to be more inexpensive than chicken breasts.



* not incl. in nutrient facts Arrow up button

Comments


SheriDi

I make this recipe at least 3 times a month because it's so good. It's so easy to put together. I don't cook nearly as long as the recipe calls for though. Around 4-6 hours on low seems to do the trick.

anonymous

This recipe looks so good! I will try it!

anonymous

Absolute delicious!! I Made this last night and it was fabulous! I like to eat this baked chicken with mashed potatoes and salad. I enjoyed how easy it was to make, and the sauce while admittedly a bit oily was very tasty!

Brenda

Delicious!
Made 2 subs: used basil instead of tarragon, water and better than bouillon chicken flavor instead of sherry. Left out the mushrooms.
Served with mashed potatoes, great suggestion!

 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 12775% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 638mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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