1 cup Chicken broth (or water with a bouillon cube)
2 tbsp Olive oil or melted butter
2 cloves Garlic (minced)
The Herb Crust:
1 tbsp Dried Italian herbs (oregano, basil, and thyme)
1/2 tsp Garlic powder
Salt and black pepper to taste
Optional: A pinch of paprika for color
Instructions
The Base: Place the sliced carrots at the bottom of your slow cooker (this creates a natural “rack” for the chicken and adds flavor to the juices).
The Chicken: Lay the chicken breasts side-by-side on top of the carrots.
The Seasoning: Rub the olive oil and minced garlic over the chicken. Generously sprinkle the dried herbs, garlic powder, salt, and pepper over the top of each breast, just like in the photo.
The Liquid: Carefully pour the chicken broth into the side of the pot. Avoid pouring it directly over the chicken so you don’t wash off the herb crust.
Cooking:
Slow Cooker (Low): Cover and cook for 5–6 hours.
Slow Cooker (High): Cover and cook for 3–4 hours.
Oven Alternative: If using an oven, place in a baking dish, cover with foil, and bake at 180°C for 45–60 minutes until the chicken is cooked through.
Serving: Once finished, the chicken should be tender enough to shred with a fork. Serve it alongside the carrots with a side of mashed potatoes, steamed rice, or crusty bread.
