Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
4
Low
Nutrition per serving
Calories292.2 kcal (15%)
Total Fat17.6 g (25%)
Carbs7.2 g (3%)
Sugars0.6 g (1%)
Protein25.2 g (50%)
Sodium846.8 mg (42%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
½ tablespoonolive oil
3chicken breasts
medium
½ teaspoonsalt
½ teaspoongarlic powder
¼ teaspoonpaprika
¼ teaspoonpepper
3 tablespoonsunsalted butter
¼ cupall-purpose flour
1 ½ tablespoonscornstarch
3 cupschicken broth
divided
1 ½ teaspoonschicken bouillon
¾ teaspoongarlic powder
¾ teaspoononion powder
¾ teaspoondried parsley
¼ teaspoonpaprika
¼ teaspoondried oregano
¼ teaspoondried thyme
salt
to taste
Instructions
Step 1
In a small bowl, combine salt, garlic powder, paprika and pepper. Mix to combine. Place chicken breasts on a large plate, drizzle with olive oil, and then sprinkle the seasoning onto each breast, both sides. Transfer to a lightly greased 6-quart slow cooker.
Step 2
In a medium saucepan, melt butter over medium heat. Whisk the flour into the butter and cook for 2 minutes. Reduce heat to low and slowly whisk in 2 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the saucepan, along with the chicken bouillon and all the seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of gravy. Pour over chicken in the slow cooker.
Step 3
Cook on low for 4-5 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 20 minutes. Season with additional salt and pepper to taste.
