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.
It’s not that you can’t cook frozen chicken in the crockpot — it’s just that I knew they would cook more evenly and probably be better if I didn’t.
Now, I’ve cooked frozen chicken breasts plenty of times (remember that I used to work outside of the house and be gone for 8+ hours a day), and they’ve been just fine.
They will release more moisture and cook a little less evenly, but the world will (probably) not end.
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
- 4 boneless skinless chicken breasts
- 1/4 cup low sodium chicken broth
- 1 tablespoon butter or margarine
- 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
Instructions
- In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
- Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
- Add the chicken to the slow cooker, overlapping only as much as necessary.
- 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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Jenna says
I am trying this today. I had chicken marinating in itialian dressing. I used the butter trick by putting a couple small cubes on each breast.
Ashley Fehr says
I hope you enjoy it!
Caitlin says
Hi Ashley! If the chicken breast are thin sliced, would you recommend a lower cooking time?
Ashley Fehr says
Yes definitely! I would start with 1.5-2 hours on low.
Sheryl S says
Hello, Ashley! I’m a Slow Cooker novice and your Slow Cooker Chicken Breast is my first foray into the enterprise. Might you be able to offer any advice (or product suggestion) for how I check the ‘internal temperature’ of the Slow Cooker? (I see it referenced above in the Q&A.) Thank you for any help you can give!😊
Ashley Fehr says
Hi Sheryl! I honestly have never tested mine but with time it is pretty easy to tell — if everything seems to take longer than it should to cook, it’s likely a little cool. If everything cooks much more quickly and dries out, it is likely on the hot side. It just takes time!
Dick Hoppe says
Buy yourself a meat thermometer and check the internal temp of the chicken itself:-)
Ak says
Wonderful. Thank you!
Ashley Fehr says
I’m glad!
Kim says
I want to try this recipe. I need to cook it early therefore it will be done a few hours before dinner. Can I turn my slow cooker off and leave it in the juices until time to serve for dinner?
Ashley Fehr says
Hi Kim! If you have a keep warm option, that would be best. You just don’t want it to sit at room temperature too long or it won’t be safe to eat. A better option would likely be to leave it on low, but it can dry out if cooked too long
Audrey says
Hi. Could I use some kind of oil instead of butter or margarine? Would coconut oil work as a substitute? Thanks!
Ashley Fehr says
Yes! Butter adds more flavor, but any oil will keep it moist.
Tina says
I’m going to make this later today! In the past I have not added any liquid but find my chicken comes out soupy?
Ashley Fehr says
The chicken will release juices as it cooks, but liquid does keep it moist.
Dick Hoppe says
You want to remove the chicken from the liquid and then serve. Either sauce it and serve or slice it and use for recipeis or stop a salad
Lori says
Thank You so much for sharing im always wanting to try new recipes
Cindy says
Hi Ashley,
I want to try this recipe. My crockpot is 4 qt, do you think my chicken breasts will dry out? Thanks!
Ashley Fehr says
Hi Cindy! I don’t think they will dry out, there is just a chance that they will cook more quickly. I would check the temperature at the 2 or 2.5 hour mark
Phyllis says
This is the only recipe I use now when making chicken breasts. Making it this weekend before our camping trip. Cook and pack. Delicious
Ashley Fehr says
Thanks Phyllis!
Amanda says
This recipe sounds great and I’m gonna try it out, but I’m wondering.. about how many pounds of chicken is used? I see that it says 4 chicken breasts and I have two large chicken breasts that weigh a little over 1 1/2lbs total. Should I follow this recipe exactly or adjust it?
Ashley Fehr says
Hi Amanda! That should work just fine 🙂 Mine are usually a little smaller, and I usually get 2 chicken breasts per 1 lb.
Lindsey says
Is the chicken frozen or thawed when you put it in the crockpot?
Ashley Fehr says
Thawed
Heather says
Hey Ashley, have u ever brined the ckn before putting it in the crockpot?
Thanks!!
Ashley Fehr says
I haven’t done it for the crockpot, but I always do it for the grill. I don’t think it would hurt!
Larry says
Made this many times always turns out well,fully cooked and moist. My crockpot on low cooks 3 large breasts in approximately 1:30 to 1:45. I check with instant read thermometer at 1 1/2 hours and go from there.
Thanks for a great recipe!
Ashley Fehr says
Thanks for sharing Larry!
Crystal says
loved it! Kid approved too.
Ashley Fehr says
Thanks Crystal!
kristin brown says
I tried and absolutely love it! I use the leftover chicken for chicken salad, or I cut it in strips and put on my salads. It’s sooooo yummy!!!
Nat says
Delicious recipe!
So quick and easy and the chicken was so tender and juicy.
When I took the chicken out to cool and slice, I poured leftover juices into a saucepan, added cream and thickened.
Then paired sliced chicken with basmati rice and poured the creamy sauce over top.
Delicious 🤤 kids loved it.
Ashley Fehr says
That’s a great idea!
Rose says
How much extra butter do you use?
Ashley Fehr says
I just use the ingredients listed in the recipe
Kat says
Do I need to make any changes if I have 6 or 8 breasts pieces?
Ashley Fehr says
I would double the rest of the ingredients. If your crockpot is very full, it can take longer to cook.
She says
Can you freeze the chicken later for future meals?
Ashley Fehr says
Absolutely! You can freeze cooked chicken for 3-4 months
nathan.ella1213@gmail.com says
Yum, approved by all, requested to make again soon! Cold leftovers delicious too 😊
Ashley Fehr says
I’m so glad!