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 servingsPrep
10 minCook
8 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breast halves, boneless, skinless
or with skin |
*
|
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| 10 ¾ | ounces |
soup, cream of chicken
condensed |
|
| ½ | cup |
sherry
dry |
*
|
| 1 | teaspoon |
tarragon leaves
or rosemary |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 4 | ounces |
mushrooms, canned
can, sliced, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
or with skin |
*
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 310.7 | ml/g |
soup, cream of chicken
condensed |
|
| 118 | ml |
sherry
dry |
*
|
| 5 | ml |
tarragon leaves
or rosemary |
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
garlic powder
|
|
| 115.6 | ml/g |
mushrooms, canned
can, sliced, drained |
|
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.
