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Best Herb Butter Crockpot Chicken Breast Recipe

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This crowd-pleasing herb butter crockpot chicken breast is incredibly juicy and tender, thanks to a flavorful herb butter blanket that melts slowly into the meat. Perfect for hosting, it’s a set-it-and-forget-it recipe that makes your whole house smell amazing.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon red pepper flakes (optional)
  • 3 to 4 pounds boneless, skinless chicken breasts
  • ½ cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • Optional: 1 lemon, sliced

Instructions

  1. Make the herb butter: In a medium mixing bowl, combine the softened butter, minced garlic, chopped parsley, rosemary, thyme, oregano, salt, pepper, and red pepper flakes (if using). Mash together with a fork until well combined. Taste and adjust seasoning if needed. Set aside at room temperature.
  2. Prep the chicken: Pat chicken breasts dry with paper towels. If uneven in thickness, place between two sheets of plastic wrap and gently pound to about 1-inch thickness. Season both sides lightly with a pinch of salt and pepper.
  3. Layer the Crockpot: Drizzle olive oil into the bottom of the slow cooker and spread around. If using lemon slices, lay them in a single layer on the bottom. Place chicken breasts in a single layer on top.
  4. Slather on the herb butter: Using a spatula or clean hands, spread the herb butter generously over each chicken breast, covering every surface. Pour chicken broth around the edges of the chicken, being careful not to wash off the butter.
  5. Cook low and slow: Cover the Crockpot and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Internal temperature should reach 165°F when done. Start checking at the 4-hour mark on low.
  6. Rest before serving: Turn off the slow cooker and let the chicken rest in the juices for 10 to 15 minutes to allow juices to redistribute.
  7. Slice and serve: Carefully transfer chicken to a cutting board using tongs. Slice against the grain into thick pieces (about ½-inch thick). Spoon some of the cooking juices over the top. Arrange on a platter, garnish with fresh parsley, and serve.

Notes

For best results, use room-temperature butter for even spreading. Don’t lift the lid during cooking, as it releases heat and steam. If cooking for a crowd, keep the chicken warm on the ‘warm’ setting for up to an hour. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken, herb butter chicken, slow cooker chicken, chicken breast recipe, crowd-pleasing chicken, easy dinner, hosting recipe

Find it online: https://cravemila.com/best-herb-butter-crockpot-chicken-breast-recipe/