Blancs de poulet aux herbes et épices à la mijoteuse

Ingrédients

• 2 pounds boneless, skinless chicken breasts (about 4 breasts)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons dried oregano or Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low sodium chicken broth or water

Préparation

1. 1

   Prepare the crockpot: Pour the chicken broth into the crockpot to provide moisture during cooking and help keep the chicken tender throughout the slow cooking process.

2. 2

   Mix the seasoning blend: In a small bowl, combine paprika, dried oregano (or Italian seasoning), garlic powder, onion powder, salt, and black pepper. Stir well to evenly blend all the spices.

3. 3

   Season the chicken: Sprinkle the seasoning mixture evenly over the chicken breasts, using your hands or a spoon to gently rub the spices onto all sides to ensure thorough coverage.

4. 4

   Arrange chicken in the slow cooker: Place the seasoned chicken breasts in a single layer inside the crockpot, making sure they are spaced well and not overlapping for even cooking.

5. 5

   Cook the chicken: Cover the crockpot and cook on low for 3 to 4 hours or on high for about 2 hours. The chicken is done when it reaches an internal temperature of 165°F using an instant-read thermometer.

6. 6

   Rest and serve: Let the chicken rest inside the crockpot for 5 to 10 minutes before serving. Serve whole, sliced, or shredded according to your preference.