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.
What size chicken breast do you recommend?
I am new to crock pots. Any input on the cooking time for this combinations: I used 4.5 lbs boneless skinless breast fillets which filled about 2/3 of the Rival Crock Pot. I don’t know what size my Crock Pot is. I added enough broth to almost cover the chicken. The spices I used were Penzy’s Justice, Penzy’s Arizona Dreaming, Litehouse freeze dried poultry herb blend and Kosher salt. I set it on warm and will check in 3hours. Will let you know how it turns out!
Can I add carrots and potatoes to the crockpot at the same time?
Hi!
Yes, but you’ll need to cut them smaller. When cut into smaller pieces, the potatoes and carrots should be done in 3 to 4 hours, which will align nicely with the cooking time of the chicken breasts. Larger chunks, however, may need closer to 5 hours or more.
This recipe was good, the flavour was good. But my crock pot is bigger than what you have. So I only cooked mine for 2 hours and they turned out kind of dry. I also found the seasoning to be too black peppery, so maybe less black pepper next time I make it, and I’ll cook it for less time as well. Over well everyone in the family liked it, and no complaints even from my black pepper hating boyfriend. Thank you very much for the recipe.
Hi. I want to use this chicken in a chicken Alfredo. If I cook the chicken a day before making the Alfredo, does the chicken have to be warmed up, or can I just add it to the Alfredo and noodles in the pan?
Hi!
I would suggest warming up the chicken before adding it to the Alfredo sauce and noodles. Warming the chicken helps to restore its texture and enhances the overall flavor of your dish. You can quickly warm the chicken by sautéing it in a pan over medium heat for a few minutes until it’s heated through.
Thanks. I have to say that I made the chicken tonight and there aren’t enough stars to show you how wonderful the flavor is! Thanks for the feedback and for the recipe!
I’m thrilled to hear the chicken turned out wonderfully and that you enjoyed the flavor so much! It’s always great to receive such positive feedback. You’re very welcome for the feedback and the recipe. Here’s to many more delicious meals! Thank you! 🙂
Katerina,
What size slow cooker did you use for this recipe? I’ve read that you need to fill the cooker at least 1/2 full for successful recipes. Mine is a 6 quart.
Hi!
I used a 6-quart slow cooker, and this recipe works perfectly.
Amazing recipe! I made it with the 4 breasts, and it turned out great! Do you think it would be possible with 8 breasts, cut into strips? Would it mess anything up if there would be another layer of chicken in the slow cooker?
Thank you!
Yay! I’m happy to hear you enjoyed the recipe! Yes, you can make this recipe with more chicken breasts cut into strips. Keep in mind that the cooking time might need to be adjusted slightly. Keep an eye on it and check for doneness with a thermometer, if possible.
Ok great, I thought it always has to be in a single layer. Thank you for the reply!
I make this on Sundays for weekly meal prep. Only difference, I cook it on high 3-4 hours. I shred it and store it for easy chicken tacos, on top of salads, you name it. So simple and tasty!
We really enjoyed this recipe. My Son-in-law, who thinks we eat too much chicken, even said it was good. That’s fairly high praise from him about chicken! 😊
😀 I’m very glad you and your family enjoyed it! Thank YOU! 🙂
I have been looking at new recipes for my slow cooker. I can never find a recipe that doesn’t make the chicken so dry. Plus my two boys are picky eaters. I tried this and absolutely loved the chicken. It was soooo juicy and the spices with the chicken were perfecto. I making this for dinner again tomorrow.
That’s wonderful! I’m very glad you and your family enjoyed it! Thank you for chiming in! 🙂