This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.
I KNOW.
Boring, right??
Except, perfect slow cooker chicken breast isn’t boring at all.
This chicken is so flavorful, and so juicy, with just a few ingredients (and one secret ingredient!).
I will admit, I have made plenty of dry, overcooked, unpalatable boneless chicken breasts in the slow cooker. I’m not proud of it, but we all do it every now and then, am I right??
I wanted to come up with a foolproof way to make great crockpot chicken breast — that is big on flavor (but still versatile enough to use it a variety of different ways or add your own sauce at the end), and ridiculously juicy.
Naturally, I started with this Crockpot Shredded Chicken recipe as my base, since so many of you have already loved it (check out this Instant Pot Shredded Chicken if that’s more your style!), but I made a couple swaps and additions for an extra little boost of flavor.
This slow cooker chicken recipe is perfect just on its own, with a side of rice or noodles or a big salad if that’s your thing, but if you’ve got leftovers?
Throw them in this Crockpot Chicken Spaghetti the next day, or swap the ground beef for chicken in this Rigatoni Pasta Bake.
How to make perfect Slow Cooker Chicken Breast:
- Choose good quality chicken. I’m not saying it has to be expensive (I buy my chicken breasts frozen when they’re on sale!), but overtime I’ve noticed that there can be a real difference in quality from one box of chicken breasts to the next. Find a kind you’re happy with it and stick with it.
- Not too full or too empty: I use this 2.5 quart crockpot for, honestly? Almost everything these days. It’s the perfect size for 4 or 6 chicken breasts. I’ve found if I cook just a couple chicken breasts in a larger crockpot, it cooks more quickly and is more prone to overcooking. When you have your slow cooker at least half full, it gives the chicken a little “insulation” and prevents it from cooking too quickly.
- To sear or not to sear. I tried both ways because I like to know what I’m talking about when I’m giving you the most delicious slow cooker chicken breast you’ve ever had. What I found was not a lot of difference between the two. If you want to sear it beforehand, go ahead, if you’re frazzled enough as it is and want to dump and go, do that.
- Butter (my secret ingredient that makes all the difference). Or margarine. Another moment of honesty — I use margarine a lot. I just don’t hate it. Chicken thighs are known to have much better flavor and juiciness than breasts, and it’s because they have 3x the amount of fat. I figured if I added just a little bit of fat into the slow cooker, I could give my chicken breasts some of that some fat love. (SPOILER: it works. It’s delicious, and not even drowning in half a cup).
- Don’t overcook. If you want a longer cook time, try filling your slow cooker more than half full, as this slows down the cooking process some.
Tips for making frozen chicken in the crockpot:
Here’s the truth:
I woke up one morning, the morning I wanted to start testing this slow cooker chicken breast, with my chicken breasts still rock solid in the freezer because I, like many parents of 3 kids 6 and under, had forgotten to take them out.
Rather than cooking frozen chicken in the crockpot, I placed my chicken breasts in a large freezer bag, sealed it tight, and covered them with cool water (think perfectly not cold or not warm), and let them sit about 20 minutes. Flip, and let sit another 20 minutes. Perfectly thawed.
I threw them in the slow cooker and away I went.
The FDA does not recommend cooking frozen chicken in a slow cooker, since it will sit at an unsafe temperature for too long.
Variations on this Slow Cooker Chicken Breast:
- Toss in a package of taco seasoning for slow cooker chicken tacos!
- Brush with barbecue sauce once they’re done cooking, before serving.
- Brush with pretty much any of your favorite sauces, and there you go — the easiest dinner you never had to babysit!
- Jazz things up and try this Crockpot Tuscan Chicken!
More crockpot chicken breast recipes:
- Slow Cooker BBQ Chicken recipe
- Crockpot Chicken and Noodles
- Crockpot Orange Chicken
- Crockpot Chicken Wings
Slow Cooker Chicken Breast
written by Ashley Fehr
Ingredients
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
- ¼ cup low-sodium chicken broth
- 4 boneless, skinless chicken breasts , (about 2 lbs)
- 1 tablespoon salted butter
Instructions
- In a small bowl, stir together the salt, parsley, garlic, powder, pepper, onion powder, and paprika. Season both sides of the chicken.
- Pour the chicken broth into a 4- to 6-quart slow cooker and add the chicken breasts.
- Cut the butter into small pieces and place on top.
- Cover and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F.
- For clean slices, remove the chicken to a cutting board and cover to keep warm. Let rest for 10 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Shannon says
As I followed the recipe, to a T, I thought there aren’t enough spices, too little broth. Sadly, the flavor was “ok” but underwhelming-often when crock potting chicken breast you need to have a tad more liquid leftover to whip up a light “gravy” or add once plates, the small amount of butter and broth didn’t help much. Perhaps a personal household preference again, flavor was good, doubling the spices, while keeping the salt amount the same as original recipe, would have been an improvement
Ashley Fehr says
Hi Shannon! Thanks for sharing your thoughts. Since this isn’t a recipe for chicken and gravy, I find the amount of broth sufficient for its purpose which is keeping the chicken moist. Feel free to increase the seasonings as you need!
Eliz says
Hello,
I’ve never been successful with chicken breast cooking, but I’m going to try your recipe in a slow cooker ! Many thanks !
E
Ashley Fehr says
I hope you enjoy it!
Dawn says
I used this recipe to pre-cook chicken for chicken and dumplings. Easy and excellent!
Ashley Fehr says
Thanks Dawn!
Ricard says
Excellent recipe; easy steps with great results.
I took the additional step of brining two chicken breasts for my first go at this; 1 cup water, 2 tbs salt, 2 pepper corns and and a couple slivers of lemon rind (because of the brine did not use the salt called for in this recipe). Came out great but only took a little over two hours on low to reach the desired temperature.
Ashley Fehr says
Thanks for sharing!
Theresa B says
I am unreasonably excited about this recipe – I’m a truly, TRULY terrible cook, but I just made this and it turned out perfectly! I even winged it on the spices a little like a real cook, and it worked! Thank you so much for sharing this.
One question – what do I do with the broth stuff? Should I store the chicken in the broth? Use it for something else? Pour it over the dogs’ food and give them their best dinner ever?
Ashley Fehr says
I’m so glad you loved it! You can definitely store it and use it in soups, pastas, etc., it just needs to be used within a few days. You can also store the chicken in it to keep it moist.
Steph says
If I double the amount of chicken (big eaters over here!), what would that do to the cooking time? Excited to make this!
Ashley Fehr says
Hi Steph! It can add to the cook time just because it takes longer to heat through. If you use a larger slow cooker, it shouldn’t change it much.
Cindi Ames says
How many hours on low?
Ashley Fehr says
The full recipe is in the recipe card
Julie says
This is definitely my go to recipe for chicken breasts. So flavourful and juicy. And I love the touch of butter. Thank you.
Ashley Fehr says
Thanks Julie!
Anne says
I doubled all the spices and used 4 chicken breasts as written, turned out SO good. Amazingly easy recipe that’s going into regular rotation 🙂
Ashley Fehr says
Thanks Anne!
Torrie Hannah says
This dish was delicious! The chicken was tender and tasty and I think what I love the most is that it is so versatile. Like you mentioned, you can add more spice or change it to suit your tastes. The fact that it cooks in 3 hours?! Another plus! Thank you so much for sharing.
Ashley Fehr says
Thanks Torrie!
Julianna says
I am absolutely awful at cooking chicken, but this recipe has given me a 100% success rate every time I’ve made it. Thank you for providing this no-skill cook with a no-fail recipe! I am SO grateful.
Ashley Fehr says
Thank you Julianna! I’m so happy to hear that!
Vanessa F says
This was very bland, is the amount of spices outlined for all 4 chicken breasts???
Ashley Fehr says
It is, and you can easily adjust as needed
Jacquie says
Can you make a version of this in the oven?
Ashley Fehr says
Yes I have a baked chicken breast recipe here: https://www.thereciperebel.com/baked-chicken-breast/
Heather says
Just made this recipe for dinner, it turned out perfect! I served the chicken with a garlic parm orzo and a side salad. Thank you!
Ashley Fehr says
Thanks Heather!
frocious says
good recipe
Sieglinde Dozier says
You didn’t mention in the recipe if the slow cooker should be on high or low for three hours. I’m assuming you mean high
Ashley Fehr says
Please see step 4 where it does in fact say.
Ashey Bobik says
So what does it say in fact? Why not to give clear answer, is that a challenge? Ih fact I dont see either, it says slow cooker, do you imply slow ~ low heat?
Rhoni says
This is a copy of what the instructions say for step four. You must have missed it when you skimmed over the instructions.
“4. Cover and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F”
Be nice it keeps the wrinkles at bay.
Rona probets says
I was about to say the same myself. Good for you Rhoni
Mr Cooker says
It’s amazing how easy it is to make a fool out of ourselves, when we are not kind to each other. Smile lines (or wrinkles) are much more appealing then frown lines:-) That was a nice reply you made.
Sandy says
It’s right in the recipe you just need to read it and it wasn’t very nice to be rude to the author or the inventor of this recipe. It’s a great recipe.
Emily says
Prepared this exactly as outlined but in last hour I added lemon slices and capers. When nearly done, I thickened the broth with corn starch and served over rice. Delicious yet
easy.
Ashley Fehr says
I love that idea!