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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Terry says
What about adding mushrooms and sliced onions with the chicken beasts in the slow cooker??
The Recipe Rebel says
Hi Terry, while I specifically did this recipe just to show how to cook chicken breast in a slow cooker you could probably add those vegetables to it. I haven’t tried it myself so you would be experimenting. Let me know how it goes!
Meredith says
I didn’t believe you on the timing until I tried it. And OH MY WORD YOU WERE RIGHT; EVERYBODY COOKS IT TOO LONG!!! I revised my recipe box accordingly, and DANG, has this upped my chicken game. Thank you, thank you for this!!!
The Recipe Rebel says
Hi Meredith! So glad you enjoyed the recipe! Thank you for this kind review!
Kathleen Sherman says
I’ve heard that you should not cook chicken on the low setting in a slow cooker, only high. Reason being that if a chicken cooks too slowly, salmonella could set in. I was curious if you’ve heard anything about that.
robert says
Cooked for 3 hours on low and chicken came out dry and overcooked, also a bit flavorless, will use it for chicken salad I guess
Heather says
Hi! This recipe seems perfect! I’m going to make this for dinner tonight, thanks for sharing !
The Recipe Rebel says
Hi Heather! Hope you enjoy it!
Heather says
If I use boneless skinless thighs, does it need to be cooked in less time? Still add all the same ingredients? Thanks so much for any input!
The Recipe Rebel says
Hi Heather! The recipe is flexible so you can use pretty much however many you want to cook. Space wise, two boneless chicken thighs is probably equal to one chicken breast, and the time would be about the same.
Brian M. says
I was afraid that the 3 hours on low wouldn’t be long enough.. but sure enough they were cooked all the way through. Tasted great! Thanks
The Recipe Rebel says
Hi Brian! So glad you enjoyed the recipe! Thank you for this review!
Jennie Brown says
I just put this chicken receipt in the crock-pot .cannot wait til dinner
The Recipe Rebel says
Hi Jennie! Hope you enjoy it!
Sandy says
I am getting ready to try this recipe, but I am confused. This recipe for juicy slow cooker chicken shows a cook time of 3 hours on low. But your recipe for shredded chicken says to cook on low for 6 to 7 hours. Why the huge difference in cooking time when you are using the same amount of chicken and you only need to cook it until 165 degrees?
The Recipe Rebel says
Hi Sandy! Because the other one is for shredded chicken, but feel free to make it however you like.
Abigail G says
Hi Ashley! I’m trying to make better meal choices and this recipe stuck out to me. I have 3 smaller breasts that I’m unthawing now, but a larger crock pot. Any recommendations on cook time since I won’t be filling the pot? I’m nervous they’re gonna cook way too fast… 😬
The Recipe Rebel says
Hi Abigail! Maybe do a temperature check after each hour to see how close you are getting?
Alison says
3 hours on low????? I figured it would be 3 hours on high- they were cooked thru at 3 hours??
The Recipe Rebel says
Hi Alison! Step 4 says: Cover and cook on low for 3 hours or UNTIL an internal temperature of 165 degrees F is reached.
Kim G. says
Made these and froze half-my kids loved them, the first and second time around! So happy to have a delicious make-ahead recipe. Thank you!
The Recipe Rebel says
Hi Kim! So glad you enjoyed the chicken! Thank you for this review!
KJoh says
Brilliant way to prepare chicken for fajitas! Thank you for a great recipe.
The Recipe Rebel says
Hi KJoh! So glad you enjoyed the recipe!
Jezebellydancer says
If I’m really lazy, I just put the chicken breast in the slow cooker with butter. That way I can use them in any recipe or cover them in any sauce I want. I put it in chicken alfredo, or pour on some Thai chili sauce with soy sauce when it’s done. I also make a sauce with balsamic vinegar and honey and brush the breasts with that. I have MS, so I can’t slave by a stove. Anything that requires little prep is perfect for me. I like to make food in batches so I can freeze it for later, or just eat it all week long. Chicken with different sauces keeps it from getting boring.
JMac says
Great idea Jezebellydancer. I’m always rushing and end up with dinner in the table much later than I want, or even worse/later if I have a migraine. I could even direct my 14 year old to do either of these. Thanks All
deborah says
sorry this is off topic but i just happened across a lady says she gets rid of her migraines by chewing fresh rosemary, like right off the plant. nothing else works.
also, trying this chicken today from frozen
The Recipe Rebel says
Hope you enjoy it Deborah!
Jessica says
If you are cooking from frozen what cook time would you use ? Would you put it in low or high ? Thanks!
Ashley Fehr says
It’s not recommended to cook chicken breasts from frozen in the slow cooker because they are at an unsafe temperature for too long.
Christine says
This was a great recipe. I also added some fresh thyme and carrots.
Ashley Fehr says
Thanks Christine!
Jeanne says
This was the easiest ever method of cooking chicken breasts. They came out fork tender and falling apart. Can’t wait to try them in your chicken spaghetti recipe. Thanks!!
Ashley Fehr says
Thanks Jeanne! I hope you enjoy it!
Laura says
How long would I need to cook this if I were to double it?
Ashley Fehr says
If you use a larger slow cooker (4-6 quart) you may not need to increase the cook time at all. If your slow cooker is very full, you may want to cook for 4-5 hours on low
Andrew says
Well… Im giving this a try. It didn’t say to preheat and I can’t really tell from online if that is required, so I didn’t preheat. I will find out if this works I guess.
Ashley Fehr says
No, slow cooker recipes don’t require preheating
Andrew says
How large should the chicken breast be? I don’t really know how to cook and always mess something up, so want to try this instead.
Ashley Fehr says
Hi Andrew! My chicken breasts are usually around 150-200 grams
JJ says
Should I season the chicken breast with salt and pepper before putting it in the slow cooker?
Ashley Fehr says
Nope you can just follow the recipe as listed 🙂
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