Think you can’t cook chicken in a slow cooker? Think again! This easy slow cooker recipe is one of my family’s go-to recipes on those busy weeknights (or when my husband is working midnight shift). While it is true that chicken can get rather dry if left for too long, it’s fast, easy, and delicious when cooked for the proper time frame!
(Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.)
This fast and simple recipe will have you addicted! It’s versatile, healthy, and tasty. It has been one of my go-to recipes for many years, and even dates to my B.C. days (before children). To keep this a low-fat recipe, be sure to trim the fat off of the chicken breast before adding it to the slow cooker. This is a crucial step to help keep this a healthy recipe. Not only does this reduce the overall fat content, but it significantly cuts down on your saturated fat intake, which has been linked to an increase in your LDL or “bad” cholesterol, which may raise your risk of heart disease. You may be wondering, doesn’t the olive oil add fat? Yes, it does. However, olive oil is low in saturated fat and rich in heart-healthy monounsaturated fats, which can decrease your LDL cholesterol.
It is also important to add just a little water to the bottom of the pot before cooking. The water helps to keep the beans from sticking to the bottom and burning. In addition, it helps to steam-cook the chicken and keeps it moist. Adding too much water, however, will result in rather water-logged green beans, as the vegetables and chicken will naturally release some liquid during the cooking process, which accumulates in the bottom of the crock. And yes, it is important to add green beans (or the vegetable or your choice, like carrots for instance) to the bottom of the crock. This keeps the chicken off the bottom of the pot and keeps it from burning or sticking.
While my husband likes this chicken straight from the slow cooker, it can also be served on top of pasta or made into a sandwich with some delicious ciabatta bread. As for me, I like to put the chicken in the middle of a sliced biscuit and add a little honey. Lastly, It is absolutely VITAL that the heat is turned off after 8 hours at the very most. I used to let this cook for 10 hours while I was away for work, and it overcooked every time.
Mediterranean Slow Cooker Chicken Recipe
Prep Time: 5 minutes
Cook Time: 6-8 hours
Ingredients
- 2 pounds boneless, skinless chicken breast
- 12 ounces fresh green beans, washed and trimmed (frozen works too)
- 2 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried crushed rosemary
- 1/8 teaspoon dried basil
- black pepper to taste
- 2 Tablespoons water
Directions
- In a medium-sized slow cooker, add green beans and water to the bottom of the pot
- Neatly lay the chicken on top, being careful not to overlap the chicken if possible
- In a small bowl, mix together the olive oil, garlic powder, rosemary, basil, and black pepper, then brush it on top of the chicken with a basting brush
- Cover, and cook on low for 6-8 hours
Time-saving Tip: Using a large slow-cooker, add about one and a half pounds of petite or fingerling potatoes with the green beans and you have a complete meal in just one pot!
*Nutrition Information per serving (6 servings total)
- 240 Calories
- 8 g fat
- 2g saturated fat
- 37 g protein
- 60 mg sodium
- 4 g total carbohydrate
- 1 g fiber
*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.