Slow Cooker Chicken Breast

Ingredients 

Chicken

• 4 boneless skinless chicken breasts, about 2 pounds
• 3 tablespoons extra-virgin olive oil, or avocado oil
• 2 teaspoons kosher salt
• 1 teaspoon dried Italian seasoning
• ½ teaspoons paprika, sweet or smoked
• ½ teaspoon garlic powder
• ½ teaspoons onion powder
• ½ teaspoon black pepper
• ¼ cup unsalted chicken stock, or broth
• 4 sprigs thyme, optional
• 2 sprigs rosemary, optional

Gravy

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• chicken stock, or broth, as needed

Instructions 

Chicken

1. Thoroughly dry each chicken breast with a paper towel.
2. In a small bowl combine olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper.
3. Brush the seasoning paste on both sides of each chicken breast.
4. Add chicken stock to a 6-quart slow cooker. Add chicken in a single layer in the pot. Place rosemary and thyme on top, if using.
5. Cover and cook on the “Low” setting for 1 ½ to 2 ½ hours. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC). An 8-ounce breast takes about 2 hours.
6. Transfer chicken to a plate or carving board. Loosely cover to keep warm while making the gravy.

Gravy

1. Transfer chicken drippings in the slow cooker to a measuring cup. Add additional chicken stock until the volume reaches 1 cup.
2. Heat a medium-sized pan over medium heat. Melt the butter and then whisk in flour. Whisk and cook until a pale yellow roux forms, about 1 to 2 minutes.
3. Gradually whisk in the drippings. Turn the heat up to medium-high, continuously stir until thickened, about 1 to 2 minutes. Add more chicken stock if desired to thin the sauce. It will thicken more as it cools—season gravy with salt and pepper. If desired, strain the gravy for a smoother sauce.