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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Brandy says
So good and so easy! We ate this for dinner with broccoli and rolls and then used the left overs in chicken wraps. Both were delicious and had plenty of flavor. Thanks for the recipe.
Ashley Fehr says
I’m so glad you liked it!
Gayle Newton says
I’ve tried a few times to do Chicken in slow Cooker, it’s always over done. (End up using in soup/casseroles.)
Used your recipe and advice indicating that alot of factors need to be taken into consideration about cooking time.
I set timer for 1 hr, 45 minutes, turned out perfect. (I added way MORE spices as I do with all recipes or everything is pretty bland for me.) Will definitely do again. Thanks
Ashley Fehr says
Thanks for sharing Gayle!
Justin Hill says
Have you added xanthum gum, cornstarch, or flour to thicken sauce? I’m curious if it would be worth it as pairing it with mashed potatoes sounds delicious.
Ashley Fehr says
I haven’t but I think that would definitely work!
Rose jarmon says
How to cook bone ln chicken breast with cream of chicken soup
Ashley Fehr says
You may want to look up a recipe for that specifically
Emily says
Would you recommend browning the chicken with the spices first a bit to enhance flavor? Or would that affect texture/cook time? Thanks!
Ashley Fehr says
If you read the post you can see I tested both ways.
Val says
This is by far one of the best ways to make chicken breast fast!
Definitely the most delicious and tender we ever had! My husband loves this and have made for dinner parties, everyone raves & wants the recipe! Thanks!
Ashley Fehr says
Thank you Val!
Jacquie Robarge says
Is there an oven option to make this recipe?
Ashley Fehr says
Yes, right here: https://www.thereciperebel.com/baked-chicken-breast/
Jennifer Dale says
I don’t normally use so little liquid with a slow cooker, but it worked great! I had 4 somewhat large chicken breasts. I’d been planning on pressure cooking them but for the first time ever poured the liquid in without the liner, so couldn’t use Instant Pot for a few days while it dried out.
Normally when I slow cook chicken, its overnight for soup, shredded, etc, but I wanted slicing. Found this recipe.
Will absolutely use again, even though the Instant Pot survived! My slow cooker is larger, rectangular (I use it for casseroles, lasagne, etc, too), so thanks to all the wonderful comments and responses, I checked at a bit under 2 hours instead of the full time and it was just about perfect!
What I would do differently (this isn’t the recipes fault). Because I normally slow cook chicken overnight for soup, etc I did really pay attention that the breasts are much thicker on one end, as you would for other methods. Next time I will cut them so the pieces are more uniform in thickness, and check the thinner ends around 1.5 hours.
Dee Dee says
good morning for your slow cooker chicken what is a good slow cooker that you can recommend to me? i would like to start using one
Ashley Fehr says
Hi Dee Dee! I have mostly crockpot brands, and just use the basic models. I have a 2.5 quart and a 4 quart that I use most often.
Freddy says
If done on high for how long to cook for in crockpot?
Ashley Fehr says
I don’t recommend cooking it on high, but it would likely be done in about half the time.
Maggie Bell Saunders says
Is there enough “sauce” to make a quick gravy? Looking forward to trying this.
Ashley Fehr says
There would be enough, yes, but you may want to add additional broth if you want a lot of gravy
Erika Roman says
What is the texture supposed to be? I never cook chicken cuz it never comes out right. So I did exactly what the recipe said with the right portion but in a 4.5 qt slow cooker. Topped it off with some mushrooms and a little more butter. Did exactly 3 hours and it came out a little chewy. *sad face*
Ashley Fehr says
Hi Erika! Unfortunately every slow cooker cooks at a slightly different temperature. It could be the quality of the chicken, or it could be it needed less time. If your slow cooker runs hot you can check the internal temperature at 2 hours. Did you cook it on low or high?
Bernadett says
Similar situation and I only clooked for 2 1/2 hours. When I hecked the temps they were too high. Overcooked and chewy 🙁
Ashley Fehr says
It shouldn’t be chewy even if the temperature is over 165. If it’s overcooked, it will get dry. Sometimes the quality of the chicken can affect the texture, but 2.5 hours on low shouldn’t yield chewy chicken.
Maria says
I love this recipe! I tried it for the first time and made it for someone special. He loved it! We ate green beans, corn, stuffing, and cottage cheese with the slow cooker chicken breast.
Thank you!
Ashley Fehr says
Thanks for your review!
Cathy says
Can I cook whole chicken breast in slow cooker
Ashley Fehr says
Yes
Stephen Gibson says
Excellent recipe, simple preparation, delicious 😋
Ashley Fehr says
Thank you Stephen!
Cheryl Spears says
Can you use frozen chicken breast?
Ashley Fehr says
Cooking chicken breasts from frozen in the slow cooker isn’t recommended
Heather Henderson says
This had fabulous flavor—1.2 pounds of chicken breasts hit 165 degrees in 2 hours on low. I used my big 8 quart pot which will cook a lot quicker as there’s a lot of extra space. Paired with a chick pea, red onion, tomato salad. So happy with this meal!
Ashley Fehr says
What a delicious combo!
Jennifer Dale says
Thanks for your advice! I have a 6 qt rectangular and based on your review I checked at just under 2 hours, about 1:45. Just about perfect, and this was my first time cooking chicken in a slow cooker for anything less than overnight . . .
Ashley Fehr says
Thanks for sharing Jennifer!
Anthony Mitchell says
Beautiful recipe. Served with Chitterling cornbread and sweet potatoes. Yum !
Ashley Fehr says
Thanks Anthony!
DEBORAH HALL says
Good for you! 🙂 LOVE this recipe and clearly says “low” Thanks for sharing ! I work crazy hours and sometimes late in the evening and putting in the crock pot and so tasty?? Yes please!!!! Happy Holidays Ashley! 🙂
Ashley Fehr says
Thank you Deborah!
Annie M Quackenbush says
200-200 grams is 8oz according to my conversion chart. Is that weight each or total?
Ashley Fehr says
That is each
Mama says
It says to put in crockpot for three hours, but is that on high is that on low? Annoying
Ashley Fehr says
What’s annoying is when people fail to read the recipe, and then call it annoying.
Rhonda says
Yes! This ☝️
Mona Infelise says
Absolutely perfect response to an ignorant question you are amazing. I love you. Thank you for being honest and just telling people how it is love it.
Ashley Fehr says
Thank you Mona! I appreciate your comment!
Chris D says
Love your on-point response, and love this recipe. I have NEVER been able to cook perfect chicken before (unless by accident), and this has come out perfect TWICE. I cook about 3 pounds at a time, have chicken for dinner, and then shred half of what’s left for burritos, and chop the other half for chicken salad — usually with mayo, celery, grapes, and slivered almonds OR with mayo, celery, pineapple, and dried blueberries. Even with all that competition, this tender, tasty chicken is the star. (And so am I.) THANK YOU!
Ashley Fehr says
Thank you for your review Chris!
Ryan says
Annoying? If you read the recipe it says ” cover and cook on low” lol. All you have to do is read.
Lauren Schry says
it clearly says low…. Annoying