Best Slow Cooker Savory Herb Chicken Recipes

SLOW COOKER SAVORY HERB CHICKEN

Steps:

• In slow cooker, combine all ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours.
• Serve, if desired, with hot cooked rice, and green beans.

SLOW COOKER RANCH CHICKEN

Steps:

• In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

HERBED SLOW COOKER CHICKEN

Steps:

• In a small bowl, combine first eight ingredients; rub over chicken.
• Place in a 5 quart slow cooker.
• Add broth.
• Cover and cook on low 4-5 hours or until a meat thermometer reads 170 degrees.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

SLOW COOKER HERB BUTTER CHICKEN RECIPE BY TASTY

Steps:

• Slice the red potatoes in half.
• Lay the potatoes and half of the onion in the bottom of the slow cooker.
• Cut onion in half and save for later.
• In a bowl, mix butter, rosemary, thyme, salt, pepper, and garlic until well-combined.
• Stuff the chicken with the other half of the onion and lemon wedge.
• Rub the herb butter mixture all over the outside of the chicken.
• Place the chicken on top of the potatoes and onions in the slow cooker and place a sprig of thyme and rosemary on top. Cover and cook for 4 hours on high.
• Remove the chicken from the slow cooker and place on a baking sheet. Remove the lemon and onion from inside the chicken.
• Add the green beans to the slow cooker. Cover and cook for 20 minutes. Broil for 2-3 minutes or until the skin is golden brown. Let the chicken rest for 10 minutes before carving.
• Enjoy!

SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
• Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
• Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
• In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.