Description
Split Chicken Breasts made in the slow cooker that turn out tender, juicy, and flavorful every time!
Ingredients
Units
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon brown sugar (optional)
- 3-4 Split Chicken Breasts (about 2 pounds total, depending on size of chicken breast)
- 3 stalks of celery, cut into 3" pieces
- 2-3 carrots, cut into 3" pieces
- 1 large onion, peeled and cut into wedges (from root to tip)
- 1/2 cup water
Instructions
- In a small bowl, combine salt, black pepper, paprika, cumin, garlic powder, thyme, basil, and brown sugar. Optional: Lightly rub the chicken breasts with olive oil or softened butter before applying the spice rub. Rub the spice mixture over the chicken breasts. Optional: For extra flavor, gently lift the skin and rub a small amount of the spice mixture directly onto the meat.
- Add celery, carrots, onions, and water to the bottom of a 6- to 7-quart slow cooker. Arrange the seasoned chicken breasts on top of the vegetables in a single layer.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer.
- Prep Time: 20 minutes
- Cook Time: 5 hours