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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Al says
Wow, this came out delicious! I cooked 2 medium chicken breasts for about 2.5 hrs. I used a large crockpot because that’s all I have and no issues with that. Chicken came out juicy and tender. I then made chicken and dumplings and it was amazing. Thank you for your recipe and advice!
The Recipe Rebel says
Thank you Al!
Teresa says
Delicious and super easy! I’ve made this several times! I like to use this chicken for my lunch salads. Thank you!
The Recipe Rebel says
Thank you Teresa!
Susan says
Fantastic recipe! I’ve been making some version of this weekly (playing with the spices) and cooking it bit longer so I can shred it. Even better the next day. Thank you!!
The Recipe Rebel says
So glad you enjoyed it Susan!
Steve says
This is perfect. Great way to have chicken ready for dinner and then a couple days of salads. Delicious.
The Recipe Rebel says
Yes! Thanks Steve!
David Kinberg says
This recipe sounds yummy. Could I add small potatoes, onions, and carrots?
Very happy I found your recipes.
Brand new cook
The Recipe Rebel says
Hi David, that would be a completely different recipe but I have something similar to what you are looking for: https://www.thereciperebel.com/sun-dried-tomato-crockpot-chicken-and-potatoes/ Enjoy!
Susan R says
Hi. I’m wondering if you put the chicken breasts skin side down or skin side up? How will the broth and butter cook into the chicken if it’s skin side up? Thank you
The Recipe Rebel says
Hi Susan, you are using boneless skinless chicken breasts for this recipe.
Nikkie says
I’m getting ready to do this to meal prep for my IVF treatments …my slow cooker times are 4,6,8 or 10 hrs. What do you recommend…also will there be a lot of fat sitting in there?
The Recipe Rebel says
Hi Nikkie, I guess you would need to set it at 4 hours then check it at 3 hours and then watch until an internal temperature of 165 degrees F is reached.
Laurie says
Hi Ashley,
You mention a 2.5 quart slow cooker you use almost all the time. There is no link for the one you mention. Is it the Crock-Pot 2.5 Quart Casserole Slow Cooker, White/Blue? Looks like this shape and size would work best for this particular recipe. Thanks!
Dina says
Hi Ashley! I’d like to make this recipe for shredded chicken sandwiches. Do you think it will shred well?
Susan says
Yes! I’ve been doing just 2 chicken breasts and cook 30-45min longer to shred it. SO good!
Rose says
How many pounds of chicken breast? They come in so many different sizes.
The Recipe Rebel says
Hi Rose, it really doesn’t matter the weight but my guess is about 3 pounds.
Sandra says
Was delicious and very moist. Made for an easy dinner – put the chicken in the crock pot and forget about it for 3 hours.
The Recipe Rebel says
Yay! Great to hear!
Claire D says
When you buy the chicken breasts, are they frozen or fresh?
The Recipe Rebel says
Sometimes frozen, sometimes fresh but I always defrost it before I cook it.
Marcy says
What would the cooking time be for two chicken breasts ? Same amount of broth ?
The Recipe Rebel says
It would probably about the same, you could check them at two hours on low. Use the same amount of broth.
Kayla says
Is your chicken frozen or thawed?
The Recipe Rebel says
My chicken is thawed!
amanda says
can i substitute the broth?
The Recipe Rebel says
I’m sure you could it would just change the flavor profile.
Emily says
Really really tasty and so super easy! Making it again today. Will be on repeat for family meals!
Emily says
Forgot to add my rating 🙂
The Recipe Rebel says
Thank you!
The Recipe Rebel says
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
Lucinda Cavileer says
This is now my go-to recipe and is so simple and perfect!
The Recipe Rebel says
Hi Lucinda! So glad you enjoyed the recipe! Thank you for this kind review!
Q says
Do I cook it on a high setting?
The Recipe Rebel says
Hi! Step 4 says: “Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.” Hope this helps!
Sayra says
You experiment with it on low?
The Recipe Rebel says
Hi Sayra! I always cook mine on low. Enjoy!
Christa says
This came out perfectly! It is HANDS DOWN the BEST way to cook chicken breasts in a crock pot. Thank you!!
The Recipe Rebel says
Hi Christa! So glad you enjoyed the recipe! Thank you for this kind review!
Martha says
Love the recipe. I wanted a little extra flavor so I sprinkle Parmesan cheese on before serving. Fantastic! Thank you!
The Recipe Rebel says
Hi Martha! So glad you enjoyed the recipe! Thank you for this kind review!