Slow Cooker Boneless Chicken Breasts

Here's a novel way to cook boneless skinless chicken breasts for those who love the convenience of a slow cooker. I got the recipe from the NYT cooking section. The only change I made in the seasonings was to reduce the amount of salt, which originally called for 1 Tbsp. kosher salt. I reduced it to 1 1/2 tsp. and that was plenty. You can adjust the other seasonings to your liking, but I found these to work well for many serving ideas. I like to keep leftovers in the fridge during the week and chop them for a salad or tuck them into quesadillas or tacos. I've also sautéed veggies, added jarred marinara sauce and cooked chicken and served it with pasta.

Word of caution: chicken breasts can easily overcook, so be sure to use an instant-read thermometer and pull them out when they reach 155 degrees F. Mine were fully cooked in 2 hours, but yours may take up to 2 1/2 hours on Low.

This is the first time I've used my slow cooker without any added liquid. It actually works well. If you're at all cautious, you can add 1/2 cup water or broth, but rest assured that it isn't really needed.

2 lbs. boneless skinless chicken breasts (about 3 large)

2 Tbsp. olive oil

1 tsp. dried thyme

1 tsp. paprika

1 tsp. garlic powder

1 tsp. ground cumin

1 1/2 tsp. Kosher salt

1 lemon, halved

Put the chicken into a 6-8 qt. slow cooker in a single layer. Add the oil, spices, salt and a grinding of black pepper. Mix well with a spatula to evenly coat all sides of the chicken.

Cook on Low until the thickest part of the chicken breast reaches 155 degrees, 2 to 2 1/2 hours. (If necessary, it’s fine to leave the chicken on the warm setting for an hour or two.)

Remove the breasts from the slow cooker and let them rest for 5 minutes before slicing and serving. Spritz with lemon juice. The breasts can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

WW Points: 1