How to Cook Boneless Chicken in the Crockpot

Cooking dinner in a slow cooker, or Crock-Pot, is a fantastic way to save time while still producing delicious, savory meals. With just a little creativity and a few short minutes of prep work, boneless chicken breasts cook up tender, juicy and flavorful in a Crock-Pot.

Things You'll Need

• Wax paper
• Mallet
• Crock-Pot
• Skillet
• Four skinless, boneless chicken breasts, halved and with all visible fat removed
• Pinch of salt
• Pinch of ground black pepper
• 2 cups chicken broth
• 1 oz. blue, feta, goat, or aged and crumbly Cheddar cheese
• 1 cup half-and-half or light cream
• 2 tsp. cornstarch
• 2 tbsp. chopped walnuts
• Serves four

Instructions

1. Rinse chicken and place on poultry cutting board. Cover with wax paper and pound gently with mallet until about 1/4- to 1/2-inch thick. Do not break the chicken; you just want to tenderize it.

2. Place chicken in Crock-Pot. Add salt, pepper, chicken broth and crumbled cheese. Cook on low for five hours.

3. Five minutes before serving chicken, warm skillet over medium heat. Cook half-and-half (or light cream) and whisk in cornstarch. Cook until thickened, constantly whisking.

4. Transfer chicken to dinner plates. Pour generous amounts of sauce over each piece of chicken and top with walnuts. Serve hot.

Tips & Warnings

• For a milder flavor, use feta or goat cheese. For a more intense flavor, use blue or sharp Cheddar cheese.

• Instead of walnuts, try chopped pecans.

References

• More Chicken Recipes for the Crock-Pot
• Crock-Pot Chicken Recipes from the Original Crock-Pot Website