Easy Creamy Slow Cooker Chicken (Print Version)
# Ingredients:
01 -
2 boneless skinless chicken breasts (1 pound)
02 -
1 chicken bouillon cube
03 -
1 teaspoon salt-free poultry seasoning
04 -
1/4 teaspoon freshly ground black pepper
05 -
1 1/2 cups chicken broth (or 1 15-oz can)
06 -
2 tablespoons unsalted butter
07 -
1/2 cup milk
08 -
2 tablespoons cornstarch
# Instructions:
01 -
Gather all ingredients and have a 4-quart or 6-quart crockpot ready for use.
02 -
Place the chicken breasts in the bottom of the slow cooker. Sprinkle with the poultry seasoning, salt, and black pepper. Pour the chicken broth around the sides of the chicken (it doesn't need to completely cover the chicken). Add the chicken bouillon cube.
03 -
Cut the butter into 4 equal pieces and place 2 pieces on top of each chicken breast.
04 -
Cover the slow cooker with the lid and set to cook on HIGH for 3 hours until the chicken is tender and fully cooked.
05 -
Once cooking is complete, remove the chicken from the slow cooker and place on a cutting board or plate. Shred the meat using two forks, pulling the chicken apart into bite-sized pieces.
06 -
In a small bowl, whisk the cornstarch into the cold milk until smooth. Slowly stir this mixture into the hot liquid remaining in the crockpot.
07 -
Return the shredded chicken to the crockpot, stirring to combine with the sauce. Cover and cook on LOW for an additional 30 minutes until the sauce has thickened slightly.
# Notes:
01 -
You can use chicken thighs instead of breasts if preferred.
02 -
If using frozen chicken, add 1-2 hours of additional cooking time.
03 -
Whole milk works best for this recipe; avoid sweetened alternative milks.
04 -
Always mix cornstarch with cold liquid before adding to hot liquid to prevent lumps.