Well, for once it turns out that I have more time than usual to cook! So what do I do? I create a new recipe that has almost no prep time and relies on the slow cooker. I’m clearly not understanding the concept of extra time, but the thought of melt in your mouth chicken sounds great on a beautiful Memorial Day.

What you’ll need:
2 cubes Chicken Bouillon
2 cups water
Olive Oil
Applewood Rub (I used Pampered Chef’s “Smoky Applewood Rub”)
4 boneless, skinless chicken breasts (brined and/or pounded flat to retain moisture)

Prep time: 5 minutes
Cook time: 2.5-3 hours on high, 5-6 hours on low

To Prepare
-Boil two cups of water. Add 2 bouillon cubes and stir until dissolved.
-While the water is heating, brush olive oil over the chicken breasts and rub the applewood seasoning on the top sides.
-Pour half the chicken broth into the slow cooker and add a chicken breast, seasoned side down. Add the rub on the uncovered side, and repeat with the remaining three breasts.
-Pour the remaining broth over the chicken and cook on high for 2.5-3 hours, depending on the slow cooker. You can check the chicken at 2.5 hours to make sure they are cooked, but not dry. Remember, the USDA recommends cooking poultry to an internal temperature of 165 °F (73.9 °C).

This recipe pairs well with most vegetables and creamy potatoes. You can also reserve some of the broth for au jus.