Slow-Cooker Chicken Breast

ETHAN CALABRESE

Out of all the ways to cook chicken, slow-cooking breasts is one of our favorites. It’s so easy and the chicken breasts (which have a bad rep for drying out) stay nice and juicy. All you need to do is throw several chicken breasts in the slow cooker in the morning and let them go. To round out the meal and add flavor, we add potatoes, rosemary, and lemon.

Trying to meal prep? This recipe easily doubles. When we have leftovers, we like shredding the chicken and adding it to meals throughout the week. It’s perfect for chicken quesadillas, chicken tortilla soup, chicken lasagna, and any other recipe in our roundup of shortcut chicken dinners.

INGREDIENTS

  • 1 red onion, chopped
  • 1 lb. baby red potatoes, quartered
  • Juice of 1/2 lemon
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic powder
  • 3 boneless skinless chicken breasts (about 1 1/4 lb.)
  • 1 sprig rosemary

DIRECTIONS

  1. In a slow-cooker, toss onion, potatoes, and lemon juice together with

olive oil. Spread into an even layer.

2. In a large bowl, stir together salt, pepper, and garlic powder. Add

chicken breasts and toss to coat evenly.

3. Place chicken in a single layer above the onion mixture and top with

rosemary.

4.  Cook on low until chicken is cooked through and potatoes are forktender,

4 to 5 hours.

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