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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Loretta says
Hi Can i use chicken thighs instead of breasts?
Ashley Fehr says
Absolutely!
Lee ann says
This is the worst recipe I have tried. Chicken in for 5 hours and still tough.
Ashley Fehr says
Your chicken is likely tough BECAUSE it was cooked for 5 hours.
Cynthia Basinet says
LOL
Susan Sutherland says
We live in Colorado and things take longer to cook. If I’m home, I start on high until the pot starts to bubble. Then turn down to low. Things boil at a lower temp which isn’t as hot. I wouldn’t get away with cooking on low for 3 hours. If I’m away I could cook 6 hours on low. I have it cooking now. Yum! I added can of Cream of chicken mushroom.
Ashley Fehr says
Thanks for those helpful tips Susan! I’m not experienced with cooking at high altitude.
Kayla says
If I cook it on high how long would I have to cook it for?
Ashley Fehr says
Probably 1.5-2 hours, depending on your slow cooker it could be a little longer
Brooke says
Hey, can I use chicken breast tenderloins? I just realized that’s all I have.
Ashley Fehr says
I have never cooked chicken breast tenderloins but I’m assuming they are just thinner? You can cook them the same way but I would check them an hour or so earlier.
Emelie says
Sooo good.
I have tried it using cream of chicken instead of broth and adding a little water with it – it was amazing and by using the cream of chicken it gave it a sauce with it (like a gravy). Needless to say there were no left overs.
Today I’m doing it this way but added a can of cream of cauliflower.
Ashley Fehr says
I love that idea Emelie! Thanks for sharing!
Loretta Baker says
Hi I am making this with a pkg of taco seasoning, but i would like to add sweet onion with the taco mix on the bottom of the chicken , how much sweet onion do you think could be used?
Thanks
Ashley Fehr says
I think it depends on your tastes! I would probably use half an onion.
Lois says
I would sauté the onions before adding to the crockpot. They don’t always get tender in 3 hours…
Jolie says
Yep, this was amazing! Turned out perfectly! I added a bag of baby carrots. Definitely using this in our weekly staple! Thank you!!
Ashley Fehr says
Thanks Jolie! I’m so happy to hear that!
Brenda says
Ok so of i have to make a little more. ut on top of each other should o cook longer i will add more broth
Ashley Fehr says
It will likely take a little longer if the slow cooker is more full, but it also depends on the size of your slow cooker. If you’re using a larger slow cooker, it may not need any extra time at all.
Michelle says
I am making this today and was wondering how it would fair if I added chicken gravy? I have some jarred that I’ve been trying to use.
Ashley Fehr says
Oh I think that would be great!
Loretta Baker says
Hi ,i would like to use dairy and gluten free plant based butter.. can that be measured the same as the regular butter in your recipe?
Thanks
Ashley Fehr says
Yes, I would just swap out an equal amount!
Loretta Baker says
Hi , Do i add the taco seasoning in the beginning of the cook time with all the other ingrediants
Ashley Fehr says
Yes, I would! But this recipe is very flexible.
L b says
Does anyone know can you put potato’s in with the chicken and if yes how long do you leave in for and what else would I need to add
Ashley Fehr says
You could but you’d want to cut them pretty small so they cook in the same amount of time.
Isabel says
“This chicken is so flavorful, and so juicy, with just a few ingredients (and one secret ingredient!).”
I read this in your comments about the recipe, but I couldn’t find the secret ingredient – what is it?
Sara says
I believe butter was mentioned as the secret ingredient
Paulz says
Was looking for a basic chicken recipe to do in the crockpot before I leave for work. I would be gone for 9 hrs so thos is not one to make TOMORROW. But it sounds wonderful and will make it on my day off. Can’t wait!
Ashley Fehr says
What I’ve done when I had to leave my chicken breasts in the slow cooker all day is to throw them in frozen, and it works but is not recommended by the FDA
Kathy Sansone says
When I used to work long hours out of the house I would set up my Crock-Pot on a light timer so that I could do these three hour meals and it worked great!
I’m trying this recipe tonight for the first time.
Ashley Fehr says
That’s a great idea!
Donna says
I will try it, sounds so good, was wandering what it would be like if I browned it first.
do not like it to be dry.
Ashley Fehr says
I have tried browning it first and didn’t really find much of a difference at all, so I think it’s personal preference as long as you don’t let it cook too long in the pan
Wanda Green says
Not enough seasonings to give it any flavor, was it meant to be flavorless?
Ashley Fehr says
It is definitely not flavorless. I would maybe opt for a different brand of chicken broth and double check the measurements for the herbs and spices next time.
diana says
use stock instead of broth
Lukas says
Great recipe and method! For recent health issues I’m on a lower fat restricted diet for quite a lengthy foreseeable future. Using the broth definitely helps keep the moisture packed in, and although I really should omit the butter, I just consider it one of very few little cheats I can get away with and it certainly adds a little extra something to the taste. I started with the suggested and simple seasonings and then played around with a few others for some variety; lemon pepper, a few dashes of balsamic vinegar or maybe a Worcestershire sauce, smoked paprika, Cajun seasonings, mustard powder, just about anything in my pantry.. and the chicken bone broth really helps soak all the flavors in. I do mason jar salads and prep enough to last me the whole school week, so this is the first thing I do and usually by the time I have all my other ingredients washed, prepped and cooked (rice, veggies, beans, etc.) and portioned out, these yummy cuts of chicken are ready to join the other goodies and store away in the fridge for the rest of the week. Absolutely simplifies the process and turns up the flavor and in just a few hours I don’t have to worry about eating so healthy all week.. the work is already done and the chicken stays juicy and delicious! Thanks for the recipe!!
Ashley Fehr says
Thanks Lukas! I’m so thrilled to hear you’re enjoying it and love that you shared your flavor additions!
Meg Olsen says
This was SOOOO good! I made a double recipe so that we could have chicken caesar salad tonight and chicken fajitas tomorrow night. I didn’t have to turn on the oven on a sweltering day, and the chicken was just delicious! I am bookmarking this recipe so that I can do all my “pre-cooked” chicken recipes with this! Thank you!!
Ashley Fehr says
Thank you Meg! It means the world to me that you enjoyed it so much!
Charla says
Hi. This sounds delicious! Are your chicken breasts thawed or frozen when you put them in the crockpot? If frozen, how much longer should I cook them for? Thanks for your help and this recipe!
Ashley Fehr says
Thanks Charla! I tend not to use frozen chicken breasts but I gave some tips above in the post on how to quickly thaw them before cooking. If you do need to put them in frozen I would probably add a couple of hours to the cook time.
Dana says
Can I use frozen boneless, skinless chicken
Ashley Fehr says
I have some tips in the post above for dealing with frozen chicken. I don’t generally do it, but if you have to I would add a couple of hours cook time.
Katie says
Hi! I am excited to try this recipe! I am like you with 3 kids (and another on the way) and my chicken is currently frozen! LOL! I have 4 very large chicken breasts (boneless…a little over 3 lbs)….do you suggest cooking this longer and doubling the recipe? I am thawing them on the counter now. If I should double the exile, how long should I cook them to make sure they are cooked through? Thanks 🙂
Ashley Fehr says
Thanks Katie — and congratulations! I have some tips in the post above about dealing with frozen chicken breasts — I generally thaw them but I have a method that makes it super quick. If you do need to throw them in frozen, I did this lots when I worked outside the house! I would add a couple hours cook time.
Anna Swanson says
In your comments at the beginning, you mention half a cup of butter, but the recipe says 1 tablespoon. Please let me know which is correct.
Sounds delicious and I plan to make it tomorrow!
Ashley Fehr says
“It’s delicious, and not even drowning in half a cup” is what the post says. There is not half a cup of butter in the recipe. I’d love to hear how you like it!
Anna Swanson says
Finally made this today and it is delicious. This recipe is definitely a keeper, thank you!
Ashley Fehr says
Thanks Anna! I’m glad to hear it!