INGREDIENTS:

2 Bone-in Chicken Breasts, halved
2-3 tbsp Flour (depending on desired thickness)
2-3 tbsp Butter
1 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Seasoned Salt
1/2 tsp Dried Thyme
1/2 tsp Dried Basil
1/4 tsp Pepper
1/2 tsp Worcestershire Sauce
1 cup Chicken Broth

 

DIRECTIONS:

Combine seasonings and flour and liberally coat the chicken.
Melt the butter in a skillet and brown the seasoned chicken.
Remove the chicken from the skillet and place it in the crockpot.
Combine the Worcestershire sauce and chicken broth and stir in any remaining seasoning. Add the butter remnants from the skillet into the mixture. Stir the mixture well, until smooth, and then pour it over the chicken.
Cook on low for 4-5 hours.*

 

*If desired, you can add vegetables in with the chicken, but keep in mind that this will change the flavor and increase the cooking time. The chicken on its own is divine, so I recommend cooking the vegetables separately. (A skillet summer squash and Vidalia onion mixture sprinkled with pepper and very lightly tossed with a combination of melted butter and olive oil is a lovely pairing for this recipe.) If adding additional ingredients or if pairing the chicken with rice, pasta, or potatoes, you may want to double the sauce, adding 2-3 more tbsps of flour to thicken it to desired consistency.