Slow Cooker Chicken
320kcal
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds total
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp cold water
Equipment
- Large skillet
- slow cooker
Method
- Season the chicken breasts on all sides with the kosher salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until a golden-brown crust forms; the chicken will not be cooked through.
- Transfer the seared chicken breasts to the bowl of a 6-quart slow cooker. Spread the thinly sliced onion and minced garlic evenly over the chicken.
- In a small bowl, whisk together the chicken broth and tomato paste until smooth. Pour this mixture over the chicken and onions, then sprinkle with the dried oregano, dried thyme, and add the bay leaf.
- Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is extremely tender and easily shreds with a fork.
- In a small bowl, create a slurry by whisking the cornstarch with the cold water until no lumps remain. Stir the slurry into the slow cooker juices, cover, and cook on HIGH for an additional 15-20 minutes, until the sauce has thickened. Discard the bay leaf before serving.
Nutrition
Calories320kcalCarbohydrates10gProtein48gFat10gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol145mgSodium750mgPotassium720mgFiber1gSugar3gVitamin A200IUVitamin C8mgCalcium40mgIron2.2mg