This is just a very easy way to roast chicken breasts. I use the very large skinless, boneless breasts that come in a package of three breasts. I got them at Harris Teeter when they were having a buy one, get three free sale. They are so delicious and tender when fixed this way and it's so simple. Just thicken the broth and you have a tasty gravy to serve over rice or mashed potatoes.
1Wash chicken breasts and place into a crock pot. Sprinkle with salt and Paul Prudhomme's Poultry Magic. Put a large pat of butter on each breast.
2Cook on high for about one hour. Reduce heat to low and cook for 3 to 4 hours or until chicken is tender and tests done. Lower heat to warm setting until ready to make gravy and serve.
3Remove chicken from crock pot and place on a serving platter. Pour broth into a saucepan and thicken to make gravy and serve over rice or mashed potatoes.
4Gravy (how I make mine): I pour my broth through a strainer into a medium saucepan. Add about 1/2 cup of milk to the broth. Mix about two to three tablespoons of flour with enough water to make a pourable paste, set aside. Bring broth/milk to a boil and pour in flour and water mixture, stirring constantly until thickened.