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
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 4 boneless skinless chicken breasts (roughly 200-225 grams each)
- 1/4 cup low sodium chicken broth
- 1 tablespoon butter
Instructions
- In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
- Pour the chicken broth into the slow cooker and add the chicken breasts.
- Cut the butter into smaller pieces and place ontop.
- Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
- If you’re hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.
Nutrition Information
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Cletus Klingkhoeven says
Everyone is a little skittery when it applies to cooking Chicken, one thing you can do until you get a handle on your particular slow cooker is start out on “HI” for a half hour to an hour and get the slow cooker up to temp and bubbling. Then, turn to “LO” for the remainder of the cooking time. They do vary in heat output, some of the less expensive models don’t always dial down low very well.
I read a lot about pounding, marinating, and seasoning and sometimes I do this, but the truth is, I agree – they taste just fine without doing a thing! I like to sear in butter and use more butter, usually paired with Rice. There’s a lot of different ways to go with that. It always tastes good. Thanks for the Recipe! Today it’s a can of Adobe Chipotle sauce, garlic, onion, ginger, etc.
Shelley says
This has become one of my favorite recipes, often adapted based on what’s in my fridge. I recently used chicken tenderloins, added celery salt (and omitted regular salt), and cooked it in a sauce of 1 c. Better Than Bouillon, a splash of leftover white wine, and some dried scallions. I used that lovely sauce to make a gravy, which I served over couscous and a little fresh parsley. Delicious, and the leftover chicken was perfect the next day (cold) on a bed of lettuce.
Ashley Fehr says
Thank you for sharing Shelley!
Joanne says
I have a 3qt slow cooker and the chicken is not getting to 165 degree temp at the 3 hour cooking time. Should I increase the cooking time? Also, can you tenderize the chicken before putting it in the slow cooker?
Ashley Fehr says
There is no need to tenderize the chicken. If it has not reached 165 degrees then yes, just add an hour or two depending on how quickly your slow cooker cooks.
Carol Lee says
Loved this recipe. It will be my go to for cooking chicken breasts
Ashley Fehr says
Thank you Carol!
Nikki says
I’m going to make this today, but can I add potatoes to the top of this or do I need to add more of something if I do that? Thanks!
Ashley Fehr says
Hi Nikki! Potatoes won’t cook in the same amount of time as the chicken, so while you can do that, you’ll have to cook the chicken past the point of it being done or cook the potatoes for a few hours before adding the chicken.
Cindy says
Looking for great chicken
Jul says
My family loved this!
Ashley Fehr says
Thanks Jul!
Diane says
I am going to try it today…
Ashley Fehr says
Enjoy!
Joshua McCloud says
Giving this a try with my own seasonings can’t wait for it to be done 🤤
Bob says
If I am going to add the taco seasoning, which of your seasonings should I omit?
Ashley Fehr says
I would omit all of them 🙂 You may need salt if it is low sodium seasoning
Priscilla says
I’m making it right now. Had some chicken breast in freezer I needed to use up so this will be used for many different recipes..thank you for all the tips.
Amy says
Made this with partially thawed chicken, shredded and served with mashed potatoes, green beans, and homemade dinner rolls. Came out delicious!
Heather says
Did you had to add any time because the chicken was partially thawed just wondering because I am attempting to do the same thing right now. Thank you.
Joanne Nelson says
About what is the weight of the 4 chicken breast. Some chicken breast are so large. So I was wondering if one cut in half would be considered 2 or just cook 2 whole breast as 4 or if 4 large fit in crock pot, go with that. Thank you.
Ashley Fehr says
I average about half a pound per chicken breast.
LW says
Making this now. It would really help to put the weight in your recipe. (Chicken breasts where I’m at are very large, so I’m needing extra time.) Hopefully it will still be good despite the delay!
Ashley Fehr says
Added for you!
Erin says
Really good.
Ashley Fehr says
Thanks Erin!
Harley says
I love your crock pot recipes you have never steared me wrong I’m 20 with my own little family learning how to cook and YOU made life easier and taught me great things I’m trying this recipe right now as we speak
Ashley Fehr says
Thank you Harley! I hope it goes well!
Jodi K Bertram says
Question: does this work with chicken thighs as well? Thanks!
Ashley Fehr says
Absolutely! Boneless chicken thighs will cook in about the same amount of time
Chelly says
I didn’t want to read the pages of exposition and didn’t realize you thawed the chicken breast before putting it in the pot. It will not cook in 3 hours. For others, find a different recipe if you want to stick frozen chicken right in the slow cooker.
Ashley Fehr says
Hi Chelly. I’m not sure how I could have been more clear here. The FDA actually does not recommend using frozen chicken breasts in the slow cooker for safety reasons.
Kathryn Thrush says
I needed a quick easy recipe to cook chicken for an emergency dog meal. Your description was perfect! You recipe was absolutely clear and concise for people who understand the fundamental basics of cooking. Thank you so much! You were literally the angel I prayed for today!!! Love, Thrushie
Ashley Fehr says
I’m so glad it turned out well!
Anita says
If I want to double the recipe, how long should the breasts cook for?
Ashley Fehr says
It should take about the same amount of time unless the crockpot is very full. I would add an extra hour in that case.
Paige says
This is just what I was looking for, thank you! Can you add root vegetables to cook with the chicken or will that effect ingredient ratios and cook time?
Ashley Fehr says
You can definitely add them provided they cook in the same amount of time.
Colin says
Shouldn’t the chicken cook for 3 hours on “HIGH”? Your instructions say to cook on “LOW”.
Ashley Fehr says
No Colin, most definitely not. Shouldn’t you try cooking a recipe before suggesting modifications?
Denise says
Great reply Ashley 😂, they seriously should have used Google before commenting.
Colin says
Got it, thanks! I didn’t suggest anything, just verifying. I’m new to cooking and it initially seemed like not enough time to cook meat on low. Just making sure, ya know?
Ashley Fehr says
I get it! There are 700+ reviews on this recipe, so you can be pretty sure it’s correct.
Amanda says
Making this now! 1/4 cup is very little broth. Barely covers the bottom of my crockpot. Should I add more if chicken seem to be drying out while cooking?
Ashley Fehr says
Nope, shouldn’t be needed! The chicken will release juices as well.
Charles says
I don’t think he was suggesting modifications, he was asking what I was already thinking – “Low” – most recipes 6 hours for low and 3 hours for high- at least the onesI have made. I am making this now and going with the 3 hours on low as you stated. I guess time will tell. What a easy recipe.
Ashley Fehr says
Hi Charles! Unfortunately, most recipes are wrong and will lead to overcooked chicken. However, there are slow cookers that cook at a lower temperature, so it’s important to know your slow cooker and adjust as needed. But 6 hours on low would be way overcooked.
Valarie B. says
I made this last night. It was delicious! I didn’t have any parsley so I used Italian herbs, which have parsley in it anyway. I put the butter in the crockpot and turn it on high for a little while until it melted and added the broth and turned it off while I was prepping the chicken. Chicken was marinated in that lovely sauce before I turned it on a couple hours later. I also use the sauce to put over my potatoes yummy! I will definitely be using this again, chicken come out so moist and tender & especially since it only takes 3 hours!
Ashley Fehr says
Thanks Valarie!