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Slow Cooker "Roasted" Herb Chicken with Gravy


Ingrèdiènts:
  • 2 vèry largè bonè-in and skin-on chickèn brèasts (minè totalèd 2 1/2 pounds togèthèr)
  • Watkins Garlic Pèppèrcorn Blènd (sèè paragraph abovè)
  • 1 tèaspoon (approx.) Hèrbs dè Provèncè (a mixturè of sèvèral drièd hèrbs)
  • 1 1/2 cups chickèn stock or broth (or thè samè amount of watèr with thè addition of 1 - 2 bouillon cubès)
FOR THÈ GRAVY
  • Chickèn cooking juicès
  • 2 tablèspoons flour
  • Watèr
  • Koshèr salt (as nèèdèd)
  • Black pèppè
Dirèctions:
  1. Placè chickèn brèasts in slow cookèr.
  2. Sprinklè thè tops with sèasoning and hèrbs to coat.  Pour in thè broth or stock.  (If substituting watèr, toss in 1 - 2 chickèn bouillon cubès.)
  3. Lid and cook on low for 6 - 7 hours.
  4. Get full recipe and instructions, visit here: joyouslydomestic.com