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Crock Pot Chicken in Herbs

Slow Cooker Chicken in Herbs

  • Cooking Time:

    4–5 hours
  • Servings:



1 T. olive oil
1 ts. papri­ka
1/2 ts. gar­lic pow­der
1/2 tsp. sea­soned salt
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. pep­per
1/2 tsp. brown­ing sauce, option­al
32 oz. chick­en breast halves, bone-in
1/2 c. chick­en broth

Slow Cook­er Chick­en in Herbs is very moist, and so easy to make. Enjoy!

  1. In a bowl, com­bine olive oil, papri­ka, gar­lic pow­der, sea­soned salt, thyme, basil, pep­per and brown­ing sauce; cre­at­ing a rub, and rub­bing all over the chick­en breasts.
  2. Place chick­en in a 5 quart slow cook­er, adding broth.
  3. Cov­er. Cook on Low for 4–5 hours or until chick­en is ten­der.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Crock Pot Chicken in Herbs - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Beatriz RoaTachaJuliaCrock Pot GirlHeidi Recent comment authors
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Cherokee Johnson
Cherokee Johnson

Im glad i came across this cuz i love crock pot coom­ing. I real­ly appre­ci­ate you putting the food label with the recipes. I am a dia­bet­ic so it is very help­ful to me. Thanks


Hi! Can this be made with bone­less breasts? if so, what does the cook­ing time adjust by?


I absolute­ly love this recipe- I have made this chick­en mul­ti­ple times, always quick and easy.
I have made a few adjust­ments to make it to my family’s lik­ing:
I use bone­less chick­en breast (cook­ing for the full 5 hours) I also use an addi­tion­al 1/2c water. I add a bit of cayenne red pep­per (my hus­band likes real­ly spicy food), oregano and rose­mary to the rub and crush up a dried bay leaf and add it to the broth.

Please keep recipes like this com­ing!


I’m going to try this tomor­row, but I’m sub­sti­tut­ing cayenne pep­per for the papri­ka, since I don’t have any papri­ka and we actu­al­ly enjoy spicy food.

Beatriz Roa

I am mak­ing this tonight. I used bone­less and skin­less chick­en thighs. I can’t wait I try it with my hus­band. Thank you for all your great recipes.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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