Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cracked black pepper
  • 0.5 tsp dried thyme or oregano
  • 1 large white onion, sliced into thick rings
  • 2 large carrots, cut into 2-inch chunks
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp extra virgin olive oil

Instructions:

  1. In a small bowl, combine the salt, smoked paprika, garlic powder, onion powder, black pepper, and dried herbs to create the dry rub.
  2. Pat the chicken breasts dry with paper towels. Coat them evenly with olive oil, then massage the dry rub into all sides of the meat.
  3. Arrange the sliced onions and carrot chunks in an even layer at the bottom of a 6-quart slow cooker to create a 'steamer bed'.
  4. Carefully pour the chicken broth into the bottom of the pot, ensuring you do not pour it directly over the chicken to avoid washing off the seasoning.
  5. Place the seasoned chicken breasts on top of the vegetable layer.
  6. Cover and cook on LOW for approximately 3 hours. Begin checking the internal temperature at the 2.5-hour mark.
  7. Remove the chicken when it reaches an internal temperature of 165°F (74°C). Tent with foil and let rest for 5 minutes to allow carryover cooking and juices to redistribute.