chicken – Rosemary Thyme

Rosemary Thyme Slow Cooker Chicken, White Bean & Vegetable Stew

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Some days call for a simple supper—something warm and nourishing that makes good use of what we already have. 💛

My slow cooker is the most-used piece of cooking equipment in my kitchen, and this cozy stew is another reason why! Tender chicken, creamy white beans, and Great Value frozen mixed vegetables come together in an herb-seasoned broth. It’s an affordable family meal made without cream, butter, or canned cream soup.

🌿 RosemaryThyme Slow Cooker Chicken, White Bean & Vegetable Stew

Makes approximately 4 servings

🛒 Ingredients

• 1 pound boneless, skinless chicken breasts, fully thawed
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 2 cups Swanson Unsalted Chicken Broth
• 1 can (15–15.5 ounces) no-salt-added cannellini or great northern beans, drained and rinsed
• 3 cups Great Value Frozen Mixed Vegetables
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon black pepper, or to taste
• A squeeze of fresh lemon juice, optional

👩‍🍳 Directions

Place the chopped onion and garlic in the slow cooker. Arrange the thawed chicken breasts on top.
Pour in the unsalted chicken broth. Sprinkle with thyme, crushed rosemary, and black pepper.
Cover and cook on LOW for approximately 4–5 hours, until the chicken reaches an internal temperature of 165°F. Begin checking around 3 hours if your chicken breasts are small, as slow cookers vary.
Remove the cooked chicken and cut or shred into bite-size pieces. Cover and refrigerate while the vegetables cook.
Stir the drained beans and frozen mixed vegetables into the broth. Cover and cook on HIGH for approximately 30–60 minutes, or until the vegetables are tender and the stew is hot throughout.
Return the chicken to the slow cooker and heat through to 165°F. For a slightly thicker broth, mash a few of the beans against the side of the pot. Finish with a squeeze of lemon juice, if desired.

🌿 Helpful Kitchen Notes

• Choose chicken without an added salt solution, along with unsalted broth and no-salt-added beans, to help keep sodium down.

• For a heartier stew that stretches a little farther, add a second can of drained, rinsed white beans. Mash some before stirring them in for extra body without cream.

• The chicken and beans provide protein, while the mixed vegetables add color and variety—all in one comforting bowl.

💛 A little RosemaryThyme thought

A good supper doesn’t have to be expensive or complicated. Sometimes caring for our families looks like using what’s in the freezer, putting a few simple ingredients in the slow cooker, and letting that be enough.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🌿 ROSEMARY THYME CREAMY SMOKED PAPRIKA CHICKEN Slow Cooker Sunday Supper

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

On a cloudy, cool fall Sunday, there’s something comforting about knowing dinner is gently cooking while you enjoy the day. 🍂🏡

My slow cooker gets more use than any other piece of cooking equipment in my home! I love slow cooker recipes, and I especially enjoy adapting recipes for it. For a busy lifestyle, it’s perfect—and for a slower, retired lifestyle, it’s perfect, too. There’s something lovely about doing a little preparation early and sitting down to a warm, homemade meal later.

This creamy smoked paprika chicken is just that kind of supper: tender chicken breasts in a savory, smoky sauce, finished with Daisy Light Sour Cream and spooned over Essenhaus Homestyle Wide Egg Noodles. Simple, cozy comfort for a Sunday at home. 💛

🌿 ROSEMARYTHYME CREAMY SMOKED PAPRIKA CHICKEN
Slow Cooker Sunday Supper

Serves: 4–6
Cook time: Approximately 3–4 hours on LOW, plus time to finish the sauce

🛒 INGREDIENTS

• 1½–2 pounds boneless, skinless chicken breasts, without an added salt or broth solution when possible
• ¾ cup Swanson Unsalted Chicken Broth
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• ½ teaspoon Great Value Onion Powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• ¾ cup Daisy Light Sour Cream
• 8–12 ounces Essenhaus Homestyle Wide Egg Noodles
• Chopped fresh parsley or chives, for serving

🥄 DIRECTIONS

Place the chopped onion and garlic in the bottom of the slow cooker. Arrange the chicken breasts on top in as even a layer as possible.
Stir together the unsalted chicken broth, smoked paprika, onion powder, thyme, and black pepper. Pour over the chicken.
Cover and cook on LOW for approximately 3–4 hours. Begin checking smaller chicken breasts around 2½ hours. The chicken is done when the thickest part reaches 165°F.
Transfer the cooked chicken to a plate and cover. Stir the cornstarch and cold water mixture, then stir it into the cooking juices. Cover and cook on HIGH for about 10–15 minutes, or until the sauce thickens.
Meanwhile, cook the Essenhaus noodles according to the package directions, omitting salt from the cooking water. Drain.
Turn the slow cooker to WARM. Place the Daisy Light Sour Cream in a small bowl and gradually stir in several spoonfuls of warm sauce. Gently stir this mixture back into the slow cooker until smooth. Do not allow the sauce to boil after adding the sour cream.
Return the chicken and any collected juices to the sauce. Serve whole or sliced over the warm egg noodles, with plenty of creamy sauce and a sprinkle of parsley or chives.

🌿 HELPFUL KITCHEN NOTES

• Unsalted broth, individual seasonings, and chicken without an added salt solution help keep added sodium down. Check your ingredient labels if you’re watching sodium closely.

• Smoked paprika gives this sauce its cozy flavor. Start with 2 teaspoons; for a stronger smoky taste, add another ½ teaspoon before stirring in the sour cream.

• Chicken breasts can dry out if cooked too long, so check their temperature early. Slow cookers vary, and thicker breasts may take longer.

• Cook the noodles separately for the best texture, especially if you’re planning on leftovers.

• Serve with steamed green beans or roasted carrots for a lovely fall supper.

💛 A LITTLE ROSEMARYTHYME THOUGHT

A slower Sunday gives us a chance to appreciate the comforts right in front of us—a warm home, something good cooking, and the people gathered around our table. Thank God for those everyday blessings. They are often the ones we treasure most.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Rosemary Thyme Slow Cooker Chicken Enchilada Casserole

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

There’s something so comforting about a cozy slow cooker dinner on a chilly fall day. 🍂💛 And when it’s Taco Tuesday, why not bring a little Mexican-inspired flavor to the table?

Zach absolutely loves Mexican food—it’s one of his favorite choices whenever we go out to eat! I love making dinners at home that satisfy that craving while giving us the warmth and ease of a slow cooker meal.

This chicken enchilada casserole brings together tender shredded chicken, black beans, sweet corn, soft tortillas, and melted cheese in a homemade tomato sauce. Add crisp lettuce, juicy tomatoes, green onions, and a little sour cream for a delicious finish! 🌮🍅

🌿 RosemaryThyme Slow Cooker Chicken Enchilada Casserole

Makes approximately 6 servings
Use a 4- to 6-quart slow cooker

🛒 Ingredients

• 1½ pounds Perdue Harvestland Free Range boneless, skinless chicken breasts, thawed
• 1 can (14.5 ounces) Great Value Organic No Salt Added Petite Diced Tomatoes, undrained
• 1 can (6 ounces) Hunt’s No Salt Added Tomato Paste
• ½ cup water
• 1 can (15 ounces) Great Value No Salt Added Black Beans, drained and rinsed
• 1 cup Great Value Frozen Sweet Corn
• 6 Mission Carb Balance soft taco flour tortillas, cut into short strips
• 1½ cups Kraft Reduced Fat Mexican Style Four Cheese, divided

🌶️ Seasonings

• 2 teaspoons chili powder, preferably a salt-free blend
• 1½ teaspoons ground cumin
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper

🥬 Fresh Toppings

• Shredded iceberg lettuce
• Chopped cherry tomatoes
• Chopped green onions
• Daisy Light Sour Cream

👩‍🍳 Directions

Stir the diced tomatoes, tomato paste, water, and seasonings together in the slow cooker.
Nestle the thawed chicken breasts into the sauce, spooning a little sauce over the top. Cover and cook on LOW for approximately 4–5 hours or HIGH for 2–3 hours. Check early, as slow cookers and chicken thickness vary. The chicken must reach 165°F in its thickest part.
Remove the chicken, shred with two forks, and return it to the cooker. Stir in the drained black beans and frozen corn. Cover and cook on HIGH for about 20–30 minutes, until hot throughout.
Gently fold in the tortilla strips and ¾ cup cheese. Sprinkle the remaining ¾ cup cheese over the top. Cover and cook on HIGH for another 15–25 minutes, just until the tortillas soften and the cheese melts.
Turn off the cooker and let the casserole settle for about 10 minutes. Spoon onto plates or into bowls and finish with your favorite fresh toppings.

📝 Recipe Notes

• Add the tortillas near the end to help keep them from becoming too soft. This is a cozy, scoopable casserole.
• The filling should be thick and saucy before adding the tortillas. Add a small splash of water only if needed.
• No-salt-added tomatoes and beans help reduce the sodium contributed by those ingredients. Tortillas and cheese still contain sodium, so I leave out additional salt.
• Adjust the chili powder to your family’s taste. Onion and garlic powders can be omitted if needed.
• Add lettuce, tomatoes, green onions, and sour cream to individual servings so they stay fresh and crisp.

🌿 A little RosemaryThyme note

Some of my favorite family meals begin with someone’s favorite flavors. For Zach, that often means Mexican food! Bringing those flavors into a cozy fall dinner is one more way to make home feel welcoming—a warm meal, familiar faces, and time together around the table. 💛🏡

Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

Visit RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🌿 RosemaryThyme Slow Cooker White Chicken Chili

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Many years ago, we tried white chicken chili for the very first time at a restaurant in Kimmswick, Missouri. It was so delicious that I came home determined to create my own version!

Over the years, this one has become a family favorite. We especially love using ground chicken—it gives each spoonful that hearty texture we enjoy in traditional ground beef chili. As soon as the weather turns cooler, this comforting meal finds its way back into our weekly lineup. There’s nothing quite like a warm bowl of chili on a chilly evening! 💛🏡

🌿 RosemaryThyme Slow Cooker White Chicken Chili

Creamy white beans, ground chicken, sweet corn, and warm spices come together with a little Neufchâtel cream cheese and a bright squeeze of lime.

Makes approximately 6–8 servings
Slow cooker: 5–6 quarts

🛒 Ingredients

• 1 pound ground chicken
• 1 tablespoon Great Value Olive Oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cans (15.5 ounces each) Goya Organic Lower Sodium Cannellini Beans, drained and rinsed well
• 1½ cups Great Value Frozen Sweet Corn
• 1 can (4 ounces) mild diced green chiles, undrained
• 1 carton (32 ounces) Swanson Unsalted Chicken Broth
• 2 teaspoons Great Value Organic Ground Cumin
• 1 teaspoon Great Value Organic Dried Oregano
• ¼ teaspoon white pepper, or black pepper if preferred
• 1 teaspoon dried cilantro, optional
• 4 ounces Neufchâtel cream cheese, softened and cubed
• Juice of ½ lime

🥣 Directions

Heat the olive oil in a large skillet over medium heat. Add the ground chicken and onion. Cook, breaking the chicken into small crumbles, until the chicken is fully cooked to 165°F and the onion has softened. Stir in the garlic, cumin, oregano, and pepper; cook for another minute.
Drain and rinse the cannellini beans well. Set aside 1–1½ cups of the beans and mash with a fork or potato masher, adding a little of the measured broth to help them become creamy.
Transfer the chicken mixture to your slow cooker. Add the whole beans, mashed beans, frozen corn, green chiles, remaining broth, and dried cilantro, if using. Stir gently.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until hot throughout and the flavors have blended.
During the last 20–30 minutes, turn the slow cooker to LOW and add the softened, cubed Neufchâtel cream cheese. For a smoother finish, whisk the cheese with a little hot broth from the pot in a separate bowl, then stir it back into the chili. Cover and let it blend, stirring occasionally until smooth.
Stir in the juice of ½ lime right before serving. Taste and adjust the seasonings as desired, then ladle into bowls and enjoy!

🌿 Recipe Notes

• Mashing some of the beans gives the chili creamy thickness without flour or heavy cream.

• Lower-sodium beans, a thorough rinse, and unsalted broth help keep the sodium lower. The beans, green chiles, and cheese still contribute some salt, so taste before adding any extra.

• Prefer a thinner chili? Stir in a little additional unsalted broth. For a thicker chili, mash a few more beans.

• Optional toppings include chopped cilantro, avocado, or a small spoonful of plain Greek yogurt.

• Refrigerate leftovers promptly in shallow containers and enjoy within 3–4 days. Reheat individual portions gently, adding a splash of broth if needed.

💛 A little RosemaryThyme note

Some of our favorite family recipes begin with a meal we enjoyed somewhere else, then become our own over the years. This chili is one of those recipes for us—warm, comforting, and always welcome when the cooler days return.

🛒 Shop my Walmart favorites:
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🏡 Visit me at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Farmhouse Rotisserie Chicken Thighs

Farmhouse Rotisserie Chicken Thighs

💛 QUESTION OF THE DAY:

Do you ever buy a rotisserie chicken and use the leftovers for meals throughout the week?

There are times when we crave the flavor of a good rotisserie chicken at home, but I don’t always want to roast a whole chicken. I started experimenting with ways to capture that same savory, slightly smoky flavor using boneless skinless chicken thighs, and this recipe has become a favorite.

The chicken marinates in herbs and seasonings, then bakes slowly over sweet onions, carrots, and celery. A buttery smoked paprika glaze brushed on at the end gives it that delicious rotisserie-style flavor we all love.

One of my favorite things about this recipe is that I always make extra. We enjoy it for dinner the first night, then use the leftovers throughout the week for salads, sandwiches, wraps, soups, and quick lunches. A little extra cooking today often means a lot less work tomorrow.

🌿 Farmhouse Rotisserie Chicken Thighs

Ingredients

For the Marinade:

• 2 pounds boneless skinless chicken thighs

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon dried rosemary, crushed

• ½ teaspoon poultry seasoning

• ½ teaspoon black pepper

• 1 teaspoon honey

• ¾ teaspoon kosher salt (or to taste)

For the Baking Dish:

• 1 large sweet onion, sliced

• 2 ribs celery, cut into chunks

• 2 carrots, cut into chunks

• ¼ cup unsalted chicken broth

Rotisserie Butter Glaze:

• 2 tablespoons melted butter

• ½ teaspoon smoked paprika

• ¼ teaspoon poultry seasoning

• Pinch black pepper

Directions

1. Combine all marinade ingredients in a large bowl or zip-top bag.

2. Add chicken thighs and coat well.

3. Refrigerate for at least 4 hours or overnight.

4. Preheat oven to 350°F.

5. Scatter onions, celery, and carrots in a 9 x 13 baking dish.

6. Pour in the chicken broth.

7. Arrange chicken over the vegetables.

8. Cover tightly with foil and bake for 45 minutes.

9. Remove foil and continue baking 15–20 minutes longer, until the chicken reaches 175–185°F.

10. Stir together glaze ingredients.

11. Brush generously over the chicken during the last 5 minutes of baking.

12. Rest 5–10 minutes before serving.

🌿 Blessing

May your home be filled with simple meals, grateful hearts, and the comfort that comes from gathering around the table with those you love.

🌿 Rosemary Thyme

Fall in Love with Home Again

Grilled Lemon Herb Chicken Breasts

Grilled Lemon Herb Chicken Breasts

Marinated Overnight for Incredible Flavor

There’s something special about a simple grilled chicken dinner on a summer evening. After marinating overnight in my Rosemary Thyme Lemon Herb Dressing, these thin-sliced chicken breasts become tender, juicy, and full of fresh herb flavor. They cook in just minutes, making them perfect for busy weeknights or weekend gatherings on the deck.

Ingredients

For the Chicken

* 4 thin-sliced boneless, skinless chicken breasts

Rosemary Thyme Lemon Herb Dressing & Marinade

* ½ cup extra-virgin olive oil

* ¼ cup freshly squeezed lemon juice

* 1 tablespoon Dijon mustard

* 1 teaspoon honey

* 2 cloves garlic, minced

* 1 tablespoon fresh parsley, finely chopped

* 1 tablespoon fresh dill, finely chopped

* 1 tablespoon fresh chives or green onion tops, finely chopped

* 1 teaspoon fresh thyme leaves

* 1 teaspoon minced fresh rosemary

* ½ teaspoon sea salt (or to taste)

* ¼ teaspoon freshly ground black pepper

Instructions

Prepare the Marinade

1. In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, dill, chives, thyme, rosemary, salt, and pepper until well combined.

Marinate the Chicken

2. Place the chicken breasts in a large zip-top bag or shallow glass dish.

3. Pour the marinade over the chicken, coating each piece well.

4. Cover and refrigerate for at least 2 hours. Overnight marinating produces the best flavor and tenderness.

Grill

5. Remove the chicken from the refrigerator about 20 minutes before grilling.

6. Preheat your Char-Broil grill to medium-high heat.

7. Remove the chicken from the marinade and discard the used marinade.

8. Grill for approximately 4–5 minutes per side, depending on the thickness of the chicken and the temperature of your grill. Thin-sliced chicken cooks quickly, so watch carefully.

9. The chicken is done when the internal temperature reaches 165°F.

10. Let the chicken rest for 5 minutes before serving.

Rosemary Thyme Tips

🌿 Thin-sliced chicken breasts stay especially juicy when marinated overnight.

🌿 Fresh herbs make a noticeable difference, especially during the summer when they’re growing right outside the back door.

🌿 This recipe pairs beautifully with Herb Garden Potato Salad, grilled vegetables, fresh corn on the cob, or a crisp green salad.

Serves

⸻

💛 Blessing

Heavenly Father, thank You for simple meals that gather the people we love around the table. Bless this home with grateful hearts, joyful conversation, and the gift of sharing good food together. Amen.

⬇️ See recipe card in the comments. ⬇️

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

Curry Chicken Salad

Rosemary Thyme Curry Chicken Salad Croissants (with Red Grapes)

A softly spiced, creamy chicken salad with tender rotisserie chicken, toasted walnuts, sweet red grapes, and a gentle hint of curry — tucked into buttery croissants for a simple but special meal.

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A Story from My Kitchen

We once had chicken salad at a little restaurant, and it was one of those meals that makes you pause after the first bite.

I remember thinking, what is in this? — it was so good, just a little different from the usual.

I dug through my purse for a scrap of paper and started writing down everything I thought I could taste — chicken, something crunchy, something warm in the background… maybe curry… and those little sweet bites of grapes.

This recipe is what came from that moment.

And after making it again and again at home, it has become my all-time favorite chicken salad.

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Ingredients

* 3 cups cooked rotisserie chicken, shredded or chopped

* 1/2 cup celery, finely diced

* 1/2 cup walnuts, toasted and roughly chopped

* 1 cup red grapes, halved

* 1/2–3/4 cup mayonnaise

* 1–1 1/2 tsp curry powder (to taste)

* 2 tbsp fresh parsley, chopped

* 1/4 tsp black pepper

Optional:

* 1–2 tsp fresh lemon juice

For serving:

* Croissants, sliced

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Instructions

1. In a large bowl, combine the chicken, celery, walnuts, and halved grapes.

2. In a small bowl, stir together the mayonnaise, curry powder, black pepper, and lemon juice (if using).

3. Fold the dressing gently into the chicken mixture until well coated.

4. Stir in the parsley.

5. Taste and adjust seasoning as needed.

6. Chill for 30 minutes if time allows.

7. Spoon onto croissants and serve.

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Rosemary Thyme Kitchen Notes

* The grapes are what make this special — little bursts of sweetness that balance the savory curry.

* Toasting the walnuts deepens the flavor and adds a warm, cozy note.

* This chicken salad keeps beautifully and tastes even better the next day.

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Serving Ideas

* Add crisp lettuce or a few thin apple slices for freshness

* Serve with a simple fruit bowl or light spinach salad

* Also wonderful on crackers or tucked into a wrap

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A Simple Note from My Kitchen

Some of the best recipes don’t come from a cookbook — they come from paying attention.

A bite you don’t forget… a few notes scribbled on a piece of paper… and before long, it becomes something you make again and again at home.

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Blessing

May your table be a place of simple joy, where small moments become lasting memories.

Citrus Chili Grilled Chicken

🌿 Citrus Chili Grilled Chicken 🌿
Easy to Prepare • Budget-Friendly • Alcohol-Free

I recently saw Ina Garten prepare a wonderfully bright Tequila Lime Chicken with fresh citrus, chili powder, and jalapeños. It inspired me to create an alcohol-free Rosemary Thyme version using orange, lemon, and lime juices with a little chicken broth in place of the tequila.

The citrus makes the chicken fresh and flavorful, while chili powder adds gentle warmth. Tamed jarred jalapeños provide an optional touch of Tex-Mex flavor without overwhelming heat—and I can simply leave them out of my portion.

Ingredients

4 boneless, skinless chicken breasts
½ cup unsalted or low-sodium chicken broth
⅓ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon honey or agave
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder, optional
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons finely chopped tamed jarred jalapeños, drained and rinsed, optional
¼ teaspoon salt, optional
Fresh cilantro or parsley and citrus wedges, for serving

Directions

Place the chicken breasts between two pieces of parchment paper and gently pound the thicker portions until the breasts are an even thickness.
In a medium bowl, whisk together the chicken broth, orange juice, lime juice, lemon juice, olive oil, honey, chili powder, smoked paprika, cumin, garlic powder, black pepper, jalapeños, and optional salt.
Reserve about ¼ cup of the clean marinade for brushing or serving. Refrigerate it separately.
Place the chicken in a shallow covered container or resealable food-storage bag. Pour the remaining marinade over the chicken and turn the pieces until evenly coated.
Refrigerate for 4 to 8 hours. The chicken may be prepared the evening before, but avoid marinating it much longer than 8 hours because the citrus can begin to change the chicken’s texture.
Remove the chicken from the refrigerator about 20 minutes before grilling. Discard the marinade that held the raw chicken.
Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken for approximately 5 to 7 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F.
Allow the chicken to rest for 5 minutes. Brush lightly with the reserved clean marinade, if desired, and garnish with fresh cilantro or parsley and citrus wedges.

This cheerful citrus chicken would be delicious with brown rice, grilled corn, black beans, or a crisp garden salad. Any leftovers can be sliced for tacos, wraps, or salads the following day.

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Easy Slow Cooker Barbecue Chicken

☀️ Easy Slow Cooker Barbecue Chicken 🌿

This unexpected—and truly unwanted—heat wave calls for dinners that don’t heat up the kitchen! This easy crockpot barbecue chicken uses organic chicken breasts and a quick homemade sauce made with ingredients I nearly always have on hand.

It’s tangy, lightly sweet, and much lower in sodium than most bottled barbecue sauces.

INGREDIENTS

• 2 pounds organic boneless, skinless chicken breasts, thawed
• 1 cup no-salt-added tomato sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey or brown sugar—or brown Swerve
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt, optional
• Pinch of cayenne, optional

DIRECTIONS

Place the thawed chicken breasts in the crockpot.
In a bowl, whisk together the tomato sauce, apple cider vinegar, honey or sweetener, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, garlic powder, black pepper, optional salt, and cayenne.
Pour the homemade barbecue sauce over the chicken, turning the chicken once to coat it well.
Cover and cook on LOW for 3–4 hours, just until the chicken is tender and reaches an internal temperature of 165°F. Begin checking at about three hours so the chicken breasts don’t become dry.
Transfer the chicken to a plate and shred it with two forks.
Return the shredded chicken to the crockpot and stir it into the barbecue sauce.
Cover and warm for another 10–15 minutes before serving.

ROSEMARY THYME NOTE

If the sauce is thinner than you prefer, leave the crockpot uncovered on HIGH for about 15 minutes after shredding the chicken.

Serve it on whole-grain buns, over baked potatoes, or tucked into lettuce cups. Add fresh homemade coleslaw and sliced watermelon for an easy summer supper—without turning on the oven!

Helene

Rosemary Thyme 🌿😊
Fall in Love with Home Again💛🏡