Description

This savory slow-cooked chicken dish features perfectly seasoned chicken breasts, vibrant vegetables, and a luscious broth, all ready to warm your heart.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1⁄2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup chicken broth
1⁄2 cup diced onions
3 cloves garlic, minced
1 cup sliced mushrooms
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Season the chicken breasts with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the spices evenly on both sides.

2. Heat the olive oil in a pan over medium-high heat. Sear the chicken breasts for about 2–3 minutes on each side until golden brown. Transfer to the crockpot.

3. In the same pan, sauté diced onions and minced garlic for 2 minutes until soft and fragrant. Add mushrooms and cook for another 3 minutes.

4. Deglaze the pan with chicken broth, scraping up any browned bits. Add lemon juice and stir well.

5. Pour the broth and vegetable mixture over the chicken breasts in the crockpot.

6. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.

7. Remove the chicken breasts and let rest for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

This dish pairs perfectly with rice, mashed potatoes, or steamed vegetables.

You can substitute chicken breasts with chicken thighs for a juicier version.

A splash of white wine added to the broth boosts flavor.

For a creamier result, stir in a tablespoon of cream cheese 30 minutes before serving.

Leftovers store well for up to 3 days and are great in sandwiches or salads.

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 300