Ingredients:

  • 4 Large Chicken Breasts (approx. 2 lbs), boneless and skinless
  • 4 cloves Garlic (24g), minced
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1 tsp (2g) Dried Thyme
  • 1 tsp (2g) Dried Rosemary, crushed
  • 1/2 tsp (1g) Smoked Paprika
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (1.5g) Coarse Black Pepper
  • 1/2 cup (120ml) Low-sodium Chicken Broth
  • 1 tbsp (15g) Unsalted Butter, cubed
  • 1 tbsp (15ml) Fresh Lemon Juice

Instructions:

  1. In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried thyme, crushed rosemary, smoked paprika, kosher salt, and black pepper to create a herb paste.
  2. Pat the chicken breasts dry with paper towels. Coat each breast thoroughly and evenly with the herb paste.
  3. Pour the chicken broth into the bottom of a 6-quart slow cooker. Arrange the seasoned chicken breasts in a single layer at the bottom.
  4. Place the cubed butter pieces on top of the chicken breasts to facilitate self-basting during the cook time.
  5. Cover and cook on LOW for 3 to 4 hours. Use an instant-read thermometer to ensure the internal temperature reaches exactly 165°F (74°C).
  6. Remove the lid and stir the fresh lemon juice into the cooking juices. Spoon the sauce over the chicken before serving.