After receiving an alarming wake-up call as to what is actually in lunch meat, I sought out a more healthy alternative to fill my sandwiches. The result came out of an experiment of sorts – and a new way of appreciating my slow cooker. It doesn’t get much simpler than this!
Slow Cooker Chicken Breasts (perfect for sandwiches!)
4 to 5 boneless, skinless chicken breasts
Chicken or vegetable broth (or water)
- Place the chicken breasts in a 5 to 6 quart slow cooker. (I’ve thrown mine in semi-frozen and they do just fine!)
- Sprinkle garlic powder over each of the breasts.
- Using chicken broth, vegetable broth or water (the broth makes it more flavourful), pour the liquid over the chicken until it’s completely covered.
- Cook on low for 5 to 6 hours until done.
These slice up great and are perfect on a sandwich or wrap. Since they are quite bland, I generally don’t use them as a main dinner dish. I will slice up half the breasts for a quick sandwich filling and freeze the remainder. Just put them in the fridge overnight to thaw and you’re good to go!