Slow Cooker Chicken Breast
Mar 21, 2022, Updated Jan 08, 2024
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This easy slow cooker chicken breast recipe makes tender, juicy chicken with a simple mix of herbs and spices. It’s a true set-it-and-forget-it dinner that practically cooks itself!
Crock Pot Chicken Breasts
Dinner conversations usually turn into debates over favorite meals. My daughter, Ana, always votes for my slow cooker chicken breast recipes because it means chicken carnitas tacos are on the menu, and Aleksandra will forever choose mango chicken salad.
That’s why I always keep this recipe in rotation. It’s an easy crockpot chicken recipe that works for everything from chicken enchiladas to walnut chicken salad and our favorite chicken broccoli casserole.
About This Slow Cooker Chicken Breast Recipe
- It’s easy. All you do is place the chicken breasts in the slow cooker, set the time, and let it cook. It’s hands-off and perfect for busy days.
- Flavorful. This slow cooking method makes the chicken breasts come out juicy and tasty.
- Meal prep friendly. This chicken recipe is a dream for getting ahead. Cook a batch, and you have a ready-to-use protein for different meals throughout the week.
- Versatile. Crockpot chicken is highly adaptable. It’s perfect for shredding and freezing, and you can use it in various dishes, whether adding it to sandwiches, soups, tacos, or pasta.
Ingredients You’ll Need
- Chicken Broth: Bone broth, veggie broth, or just water will also work.
- Chicken: Boneless, skinless breasts are what I use in this recipe, but boneless chicken thighs are also a delicious option.
- Olive Oil: Any cooking oil works in this recipe.
- Herbs, Seasonings, & Spices: Sweet paprika, garlic powder, onion powder, dried basil, and dried oregano, plus salt and black pepper.
Recipe Tips
- Browning. Once the chicken is done in the slow cooker, transfer it to a baking sheet and broil for 3 to 4 minutes to get a little golden color.
- Use a meat thermometer. To help ensure that your chicken is safely done without overcooking, use a thermometer. Chicken is cooked through when its internal temperature registers at 165˚F.
- Brine with salt. Sprinkle the chicken breasts with salt 10 to 15 minutes before cooking. This is a type of dry brining, and the salting process helps the meat turn out extra juicy. If you decide to brine it, reduce the amount of salt used in the seasoning mix.
- Using frozen chicken breasts. While you technically can cook frozen chicken in the slow cooker, it’s not recommended for food safety reasons. For best results, use fully thawed chicken breasts.
- Quick thaw tip. Place frozen chicken in a sealed bag and submerge in cool water for 20 minutes, flip, then thaw another 20 minutes.
Easy Variations For Slow Cooker Chicken Breast
- Taco-style. Add a packet of taco seasoning, or my fajita seasoning, before cooking, and use the chicken for tacos, burrito bowls, or quesadillas.
- Barbecue. Brush the slow cooked chicken with honey barbecue sauce and let it sit for a few minutes to soak it up.
- Sauce it up. Once the chicken is done, brush or drizzle it with your favorite sauce, such as buffalo, teriyaki, pesto, or honey mustard.
Serving Suggestions
- Potatoes and vegetables. Chicken pairs perfectly with my favorite crispy air fryer potatoes or with these roasted potatoes and carrots. You could also add a nutritious kick to your meal with grilled zucchini.
- Make it a wrap. Roll shredded chicken in warm naan or a flour tortilla, and add a scoop of green goddess salad.
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Slow Cooker Chicken Breast
This comforting Slow Cooker Chicken Breast recipe is made with a mouthwatering blend of herbs and spices. Guaranteed to turn out perfectly every time!
Ingredients
- ½ cup low sodium chicken broth, or you can also use water
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- chopped fresh parsley, for garnish, optional
Instructions
- Prep. Add the chicken broth to the insert of your slow cooker.
- Make the seasoning. In a small mixing bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, basil, and oregano; mix until thoroughly incorporated.
- Prepare the chicken. Pat the chicken breasts dry with paper towels. Rub the chicken with olive oil, and then rub them with the seasoning mixture.
- Cook. Transfer the chicken breasts to the slow cooker. Cover and cook on LOW for 3 to 4 hours, or until internal temperature of the chicken registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
- Broil (optional). If you’d like a bit of browning on the cooked chicken, put it under the broiler for about 3 to 4 minutes after you cooked it in the slow cooker.
- Let it rest. Remove the chicken breasts from the slow cooker and let them rest for about 5 to 8 minutes before cutting and serving.
Notes
How to Store Chicken Breasts for Meal Prep
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- Fridge. Once the chicken has cooled, transfer it to an airtight container with a little of the cooking liquid to keep it moist. It will keep in the refrigerator for up to 4 days.
- Freezer. For longer storage, freeze the chicken (whole or shredded) in freezer-safe bags or containers with some of the sauce. It will last up to 3 months in the freezer.
- Reheat. When reheating, warm the chicken on the stovetop or in the microwave with a splash of broth or sauce until heated through.
- Pro Tip. For easy lunches, portion the chicken into meal prep containers with rice or veggies so you have ready-to-go meals for the week.
Nutrition
Calories: 200kcal | Carbohydrates: 1g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 722mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Slow Cooker Chicken Breast
Have you ever heard of a “dump and go” recipe? Well, this is definitely in that category! All you have to do is put your ingredients in, and let the crockpot do the rest.
- Prepare the Crockpot and the Chicken Breasts. Pour the broth into the insert of your slow cooker. Pat the chicken breasts dry with paper towels and rub them with olive oil.
- Season the Chicken. Mix salt, black pepper, paprika, garlic powder, onion powder, basil, and oregano in a small bowl. Rub this seasoning mixture over the chicken breasts.
- Cook. Place the chicken in the slow cooker, cover with the lid, and let it cook on LOW for 3 to 4 hours. Chicken is done when the internal temperature of the chicken registers at 165˚F.
- Rest and Serve. Take the chicken out of the slow cooker and set it on a clean cutting board. Let the chicken rest for 5 to 8 minutes before cutting and serving.
How to Store and Reheat Leftovers
- Fridge or Freezer. Store cooked chicken breasts in an airtight container and keep them in the fridge for up to 5 days or freeze for up to 3 months. Thaw before reheating.
- Reheating. To reheat, warm it in the microwave or a 350˚F oven until it is heated through. You can also reheat on the stovetop in a covered skillet. Whichever method you choose, be sure not to overcook it, or it will be dry.
Can I make this with bone-in chicken breast? And if so how long should I cook it?
Hi!
Yes, definitely. They’ll take a bit longer to cook than boneless, so plan on about 4 to 5 hours on LOW, depending on the size of the chicken. The chicken is done when its internal temperature reaches 165°F.
Have not eaten the slow cooker chicken yet but it looks and smells DELICIOUS 😋
Thank YOU! I hope you enjoy it! 🙂
Amazing! The olive oil and the magical blend of herbs is amazing. Of course, made in the slow cooker. The family just raved about this. Thank you for an easy great recipe!