Instructions
- Pat the chicken breasts or thighs dry with paper towels. Season generously on all sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly browned. This step is optional but adds a layer of flavor and helps seal in juices. Transfer the seared chicken to the bottom of your slow cooker.
- Add the chopped onion to the same skillet (no need to clean it) and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer for 1 minute, then pour the broth mixture over the chicken in the slow cooker.
- Sprinkle the dried parsley, oregano, thyme, and crushed rosemary over the chicken.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is very tender and easily shreddable with a fork.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces.
- If you desire a thicker sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Pour the slurry into the slow cooker with the remaining cooking liquid. Stir well and cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Return the shredded chicken to the slow cooker and stir to coat it evenly with the sauce.
- While the sauce is thickening, steam or boil the trimmed green beans until tender-crisp, about 5-7 minutes.
- Taste the chicken and sauce and adjust seasoning with additional salt, pepper, or herbs if needed before serving.
Cooking Tips and Variations
For the most flavorful result, don’t skip the optional step of searing the chicken before adding it to the slow cooker. This browning creates a rich, caramelized crust that adds depth to the final dish. While boneless, skinless chicken breasts are convenient and lean, using boneless, skinless chicken thighs will yield an even more moist and flavorful result due to their higher fat content. Feel free to use a mix of both! When it comes to herbs, fresh is always fantastic if you have it. If using fresh herbs, double the quantities listed for dried herbs. For example, use 2 tablespoons of fresh chopped parsley instead of 1 tablespoon dried. You can also experiment with other fresh herbs like chives or marjoram for slightly different flavor profiles.
To deepen the garlic flavor, consider adding a few whole, peeled garlic cloves to the slow cooker along with the minced garlic and onion. They will become incredibly tender and sweet during the long cooking process. For a touch of acidity and brightness, a squeeze of fresh lemon juice stirred in at the very end can elevate the flavors beautifully. If you enjoy a bit of spice, a pinch of red pepper flakes can be added with the other herbs. For a creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese during the last 30 minutes of cooking, especially if you’re not thickening with cornstarch. You can also add vegetables directly to the slow cooker during the last hour or two of cooking. Heartier vegetables like carrots, potatoes, or bell peppers work well. Cut them into larger chunks so they don’t become mushy.
Avoid lifting the slow cooker lid too often during cooking, as this releases heat and can significantly prolong the cooking time. Each time you peek, you add about 20-30 minutes to the cook time. Trust the process! When thickening the sauce, ensure your cornstarch is mixed thoroughly with cold water before adding it to the hot liquid to prevent lumps. If you prefer not to use cornstarch, you can remove about 1 cup of the cooking liquid after removing the chicken, bring it to a simmer in a small saucepan on the stove, and reduce it by half until it thickens naturally. This method concentrates the flavors even further.
Storage and Reheating
This Slow Cooker Garlic Herb Chicken is fantastic for meal prep and stores beautifully. Once cooled completely, transfer the chicken and sauce to an airtight container. It will keep in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chicken and sauce in an airtight, freezer-safe container or freezer bags for up to 3 months. If freezing, make sure to leave a little head space in the container for expansion.
To reheat from the refrigerator, you can gently warm the chicken and sauce in a saucepan over medium-low heat on the stovetop, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe dish, covered, for 1-2 minutes, stirring halfway through, until hot. If reheating from frozen, thaw the chicken overnight in the refrigerator first. Then, reheat using the stovetop or microwave method as described above. If the sauce seems a little thin after reheating, you can always make a small cornstarch slurry and stir it in on the stovetop to thicken it up again. Adding a splash of extra chicken broth or water can help if the sauce has become too thick.
Frequently Asked Questions
Can I use frozen chicken in the slow cooker?
It is generally not recommended to cook frozen chicken directly in a slow cooker, especially if it’s a large piece like a whole breast or thigh. The chicken might stay in the “danger zone” temperature (between 40°F and 140°F) for too long, which can promote bacterial growth. For food safety, always thaw frozen chicken completely in the refrigerator before adding it to the slow cooker.
What are the best side dishes to serve with this chicken?
This versatile Garlic Herb Chicken pairs wonderfully with a variety of sides. Classic choices include steamed or roasted green beans (as pictured), mashed potatoes, rice (white or brown), egg noodles, or quinoa. For a lighter option, consider a simple side salad or cauliflower rice. The savory sauce is excellent for soaking up with crusty bread.
How can I make this recipe healthier?
This recipe is already quite healthy! To make it even healthier, use boneless, skinless chicken breasts for a leaner protein source. Opt for low-sodium chicken broth to reduce sodium content. Increase the amount of vegetables by adding chopped carrots, celery, or bell peppers to the slow cooker during the last hour or two of cooking, or serve with a larger portion of steamed or roasted non-starchy vegetables. Skip any optional cream or butter additions for the sauce.
Can I make this recipe ahead for meal prep?
Absolutely! This Slow Cooker Garlic Herb Chicken is an excellent recipe for meal prepping. Once cooked and cooled, you can portion it out into individual containers with your chosen side dishes for quick and easy lunches or dinners throughout the week. The flavors often meld and improve even further the next day, making it a meal prep superstar.