Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 cloves of garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon lemon juice
- Optional: 1/2 cup sliced mushrooms for added earthiness
- Optional: Chopped fresh parsley for garnish
Instructions
- Start by placing the chicken breasts at the bottom of your slow cooker. I like to use boneless, skinless chicken as it cooks evenly and stays juicy.
- In a small bowl, combine the minced garlic, olive oil, chicken broth, salt, pepper, thyme, rosemary, and lemon juice. Mix well to ensure the flavors are integrated.
- Pour the garlic mixture over the chicken breasts, ensuring they are well coated. If you’re using mushrooms, add them at this stage for an earthy flavor boost.
- Cover the slow cooker and set it to low. Allow the chicken to cook for 6-7 hours, or until it is tender and fully cooked through. You’ll know it’s ready when it easily shreds with a fork.
- Before serving, taste and adjust the seasoning if necessary. Sometimes, I add a bit more lemon juice for brightness or sprinkle fresh parsley on top for color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
