Heat 0.5 tablespoon Olive oil in a frying pan and add 340 g Chicken breasts. Fry for 2 minutes on both sides.
Put the seared chicken breasts into your slow cooker.
Pour over 125 ml Chicken stock, sprinkle over 1 tablespoon Italian seasoning, 1 pinch Sea salt and 1 pinch Ground black pepper and add 1 tablespoon Butter.
Cook on high for 3-4 hours or low for 6-8 hours.
Notes
It is important to use the right amount of liquid when slow cooking chicken breasts. Too much liquid can result in a watery sauce, while too little liquid can result in dry chicken.
Brining involves soaking the chicken in a saltwater solution before cooking. This technique helps to tenderise the meat and infuse it with flavour. To make a basic brine, combine 4 cups of water with ¼ cup of salt and ¼ cup of sugar. Add any additional seasonings or herbs you like, such as bay leaves or thyme. Place the chicken in the brine and refrigerate for at least 2 hours, or up to 24 hours. Rinse the chicken before placing it in the slow cooker.
Browning the chicken before placing it in the slow cooker can add flavour and texture to the dish. Brown the chicken in a pan on the stove before adding it to the slow cooker. This will help to seal in the juices and create a crispy exterior.
You can skip the browning though if you are short on time.