Crockpot Chicken Breast
Discover how to prepare juicy Crockpot chicken breasts with simple ingredients. Learn the nutritional benefits and cooking tips.
Servings 4 portions
Calories 373kcal
Ingredients
- 2.5 lb chicken breasts (about 3 whole breasts)
- 0.5 cups water
For the marinade
- 3 tbsp unsweetened tomato sauce
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp white pepper
- ½ tsp onion powder
- Sea salt to taste
Vegetables to accompany the chicken
- 2 garlic cloves sliced thick
- 1 medium onion
- 2 carrots
- 1 leek
Instructions
- Prepare the marinade by mixing all the ingredients in a bowl.
- Season the chicken breasts and coat them well with the marinade.
- If you have time, let them rest in the refrigerator for 2 hours; if not, you can skip this step.
- Place the whole breasts in the Crockpot, add the water, and cook on low heat for 5 hours (the first hour on high, then switch to low).
- Once cooked, shred or slice the chicken breasts and mix with the cooking juices. The result is tender, flavorful meat.
- Serve the sliced chicken on a platter with the vegetables around it, all drizzled with the sauce.
Notes
- Use whole breasts: Keeping the breasts whole helps retain moisture and results in a juicier texture.
- Experiment with spices: The same base recipe can taste completely different depending on the seasoning. Try curry for an exotic touch, ras el hanout for warmth, or Mediterranean herbs for freshness.
- Do not overfill: The Crockpot works best when it is two-thirds full. Avoid overcrowding to ensure even cooking.
- Batch cooking: This recipe is perfect for meal prep. Make extra portions and store them in the fridge for up to three days.
Nutrition
Calories: 373kcal | Carbohydrates: 12g | Protein: 62g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 181mg | Sodium: 414mg | Potassium: 1298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6207IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg