Dee's Special Chicken

Dee's Special Chicken

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"Chicken breasts slow cooked in beer and a variety of herbs."

Ingredients {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Salt and pepper the chicken breasts and broil them until golden brown.
  2. Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.
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Reviews 53

  1. 64 Ratings


I love this recipe. It was really easy and very unique. One of my kids was not sure he liked it but the other two loved it! I served it with mashed potatoes and corn. I had leftover chicken and potatoes, so I cut up the chicken and put it in a casserole dish with a can of mushroom soup, layered green beans (drained, canned) over the chicken and topped it with mashed potatoes then froze it for a future meal. The casserole w/ the leftover chicken was wonderful too!


First, if you are going to do this, use a decent beer. A macrobrew (Miller, Bud, etc) isn't the best choice for, well, much of anything. :) I also skipped the broiling of the chicken. I added some pearl onions and a can of Italian style stewed tomatoes. Some carrots or potatoes may have been a good idea, too. I cooked a pair of frozen boneless chicken breasts and a pair of frozen bone-in thighs for about 6 hours on low. We added some corn starch to thicken it up and served it over mashed potatoes. After this slow cook the breasts and thighs fell apart nicely. It was very tender. When I do a dish like this again, I will probably just use chicken broth as a base, and perhaps add a little white wine. I will add some noodles and turn it into a stew.


I have to say that this was pretty good! The beer really worked, it didn't even really taste like beer! I used 4 frozen (I didn't thaw, either) chicken breasts on the bone with skin, and I didn't broil them - although next time I will use garlic salt, pepper, and flour, and brown them in a pan. As always, I added chicken broth (1/2 can this time) to cover the meat so it wouldn't dry up. I used about 10 cloves of garlic crushed and chopped. I also sliced an onion and threw that on top of the chicken. Also, I used 1 bottle of Pyramid Hefeweizen. Next time I will squeeze a couple of oranges into the crock to enhance the flavor. Cooked on LOW for 10+ hours so the meat was a tad on the dry side. The soup/juice really helped though! Just pour it on! It definitely didn't have enough salt, but the herbs made it really tasty! I served it with chicken and garlic rice-a-roni and sourdough bread. Next time I will have white rice and some veggies on the side. I will post an update after I've applied the modifications!