Ingredients:
FOR THE SLOW COOKER CHICKEN -
2 very large bone-in and skin-on chicken breasts (mine totaled 2 1/2 pounds together)
Watkins Garlic Peppercorn Blend (see paragraph above)
1 teaspoon (approx.) Herbs de Provence (a mixture of several dried herbs)
1 1/2 cups chicken stock or broth (or the same amount of water with the addition of 1 - 2 bouillon cubes)
FOR THE GRAVY -
Chicken cooking juices
2 tablespoons flour
Water
Kosher salt (as needed)
Black pepper
Directions:
Place chicken breasts in slow cooker.
Sprinkle the tops with seasoning and herbs to coat. Pour in the broth or stock. (If substituting water, toss in 1 - 2 chicken bouillon cubes.)
Lid and cook on low for 7 - 8 hours.
FOR THE SLOW COOKER CHICKEN -
2 very large bone-in and skin-on chicken breasts (mine totaled 2 1/2 pounds together)
Watkins Garlic Peppercorn Blend (see paragraph above)
1 teaspoon (approx.) Herbs de Provence (a mixture of several dried herbs)
1 1/2 cups chicken stock or broth (or the same amount of water with the addition of 1 - 2 bouillon cubes)
FOR THE GRAVY -
Chicken cooking juices
2 tablespoons flour
Water
Kosher salt (as needed)
Black pepper
Directions:
Place chicken breasts in slow cooker.
Sprinkle the tops with seasoning and herbs to coat. Pour in the broth or stock. (If substituting water, toss in 1 - 2 chicken bouillon cubes.)
Lid and cook on low for 7 - 8 hours.
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