Cooking chicken breasts in the slow cooker can sometimes be a challenge because it is easy to overcook them and the slow cooker tends to reduce their flavor. Learn how to make slow cooker chicken breasts and how to make them more flavorful in this article.
Slow Cooker Chicken Breast – Greek Chicken with Cucumber Salad
Ingredients
|
Ingredients |
Amount |
|
Garlic |
4 cloves, minced |
|
Dried oregano |
1 teaspoon, crushed |
|
Lemon peel |
1 teaspoon, finely shredded |
|
Salt |
¼ teaspoon |
|
Ground black pepper |
¼ teaspoon |
|
Bone-in, skinned chicken breast halves |
3-4 pieces |
|
Reduced-sodium chicken broth |
½ cup |
|
Cucumber |
1 large |
|
Plain fat-free Greek yogurt |
16 oz |
|
Fresh mint |
1 tablespoon, chopped |
|
Olive oil |
2 tablespoons |
|
Lemon juice |
1 tablespoon |
|
Lemon |
1 piece, cut into wedges |
|
Fresh parsley |
1 tablespoon, snipped |
Time & Yield
|
Total Time |
4-4½ hours (low-heat) 2 hours (high-heat) |
|
Yield |
6 servings |
Directions
-
Combine half of garlic and next four ingredients in the table in a small bowl. Use this mixture to rub over both sides of the chicken.
-
Pour chicken broth into a slow cooker and add the chicken.
-
Cover and cook for 4 to 4½ hours on low-heat setting OR 2 hours on high-heat.
-
Make yogurt sauce by mixing together yogurt, shredded cucumber, mint, and the remaining garlic. Season to taste. Cover and chill.
-
Slice the remaining cucumber and mix with olive oil and lemon juice. Season with salt. Cover and chill.
-
When chicken is done, transfer to serving plates and discard the cooking liquid.
-
Using a spoon, place yogurt sauce over the chicken.
-
Serve chicken with lemon wedges and cucumber salad. Sprinkle with lemon peel and parsley, if desired.
You can also watch the following video as reference.
