Instructions
Step 1: Season the chicken breasts with salt, pepper, paprika, thyme, and parsley./nStep 2: Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until lightly golden./nStep 3: In a small bowl, mix melted butter with minced garlic./nStep 4: Place each chicken breast on a piece of aluminum foil and pour the garlic butter mixture over them./nStep 5: Wrap the foil around the chicken to create sealed packets./nStep 6: Place the foil packets into the slow cooker and pour chicken broth around them./nStep 7: Cover and cook on low for 4–5 hours or until the chicken is tender and fully cooked./nStep 8: Carefully open the foil packets, spoon the juices over the chicken, and serve hot.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave in short intervals or heat gently in a pan with a bit of broth to keep it moist. You can also freeze the cooked chicken for up to 2 months and thaw overnight in the refrigerator before reheating.
Continue on the next page