Slow-Cooked Savory Chicken Breasts

So I was at the grocery store trying to think of something low-maintenance and healthy that I could cook after working a 12 hour shift. I thought about tacos, (too messy and too many ingredients), spaghetti, (not very healthy, unless I use turkey), crockpot roast, (I didn't want any red meat), then I though I'll just make some boring chicken and broccoli and meal prep. But then I thought, why does it have to be so boring. So I decided to throw some chicken breasts in crockpot and see what happens!

After an hour in grocery store, going home to find I forgot something, and discovering an already open carton of chicken stock I was pretty much over the idea. But I was determined to not spend any money at my school or the hospital where everything is over priced and tastes the same.

Well, anyway this is what I came up with and its really good.

Serves about 3-4

prep & cook 6hrs 30min

What you'll need:

• 1 Crockpot

• About 2-4 chicken breasts (depending on how large they are, I used 2 large breasts that I didn't realize looked like injected whole chickens, until I got home. *beware of Tyson chicken breasts lol*)

• Chicken stock (2 cups); or (if you're like me and bought an open carton that you didn't want to use because it might be poisonous, shout out to Walmart! why usually do my shopping at HEB or ALDI) 2 cups of water, 2 chicken stock cubes & 1 beef cube.

• 5-6 small red potatoes

• 1/2 small white onion

• 1 1lb. bag of baby carrots

• about a handful or two of white mushrooms

• 2tbsp butter (optional)

• 1 tbsp. thyme

• 1 tbsp. Italian seasoning (mixed herbs)

• seasoning & pepper to taste.

Cook:

Turn on crockpot to High. While its heating up, clean and season chicken with the mixed herbs, seasoning, pepper and thyme. Cut up the potatoes and the onion. Once the pot is hot, add the chicken stock (or water and cubes, allow these to fully dissolve). Add the chicken, carrots, onions, mushrooms and potatoes. Sprinkle more thyme and mixed herbs on top. Add the butter on top. Cover and let cook on high for about 3.5 hours. Turn to low/medium heat (depending on your settings) and let cook for the remaining 1.5 hours. Before serving, turn to high heat and baste vegetables on top. Your chicken should be juicy, tender, falling apart, and ready to serve!

I served my chicken over quinoa. I bought a small box, and boiled it, like you would rice.

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