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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Ryan says
Will this recipe shred the chicken?
Ashley Fehr says
Yes, you can shred it.
Steph says
How long should I cook it if cooking on high or is that not recommended here? Also, any adjustments needed is using no less skinless chicken thighs? Thank you!
Ashley Fehr says
Hi Steph! I generally don’t use the slow cooker on high unless I really have to. I would say 2 hours maybe? And I think boneless chicken thighs would be about the same
Debborah Sirett says
Made this chicken and writing this as im eating it!! Wow absolutely juicy and tender. Thankyou
Ashley Fehr says
Thank you so much Debborah!
Kimberly says
This is an awesome way of cooking chicken to prepare lunches for the week. What is the best way to store the chicken so it stays moist? Should it be stored in the broth it made?
Thank you!
Ashley Fehr says
I usually store it in some of the broth! It doesn’t have to be covered but a little bit helps
HollyA says
So delish! My very picky eaters loved it. Great cold on salad. Easy, inexpensive and healthy…winner!
Ashley Fehr says
I’m so glad you liked it!
Judith says
Ashley…sounds delicious and looking forward to making it soon. I have a 6 qt
slow cooker and would like to know about how many chicken breast and how long to cook using whatever temperature setting you recommend.
Thanks
Judith
Ashley Fehr says
Hi Judith! It really depends how many you want to cook. In a 6 quart, you may need to reduce the cook time or double the recipe for best results.
Melissa says
Hi! Just wondering if I could add the ingredients to a ziploc bag with the chicken and freeze it. Then thaw and dump in crockpot when ready to cook. I’m trying to find frozen meals that I could send to my dad! Thanks!
Ashley Fehr says
Yes, that’s a great idea!
Skie says
How long to cook for frozen chicken
Ashley Fehr says
I’ve included tips for frozen chicken in the blog post
Nicole says
You never answered the question, you never said how long for frozen chicken breasts… Begging the question (yet again), how long for frozen chicken?
Ashley Fehr says
I didn’t answer because it’s not recommended by food and safety experts. The best way is to thaw and cook.
Anna says
I’m just wondering when you say 4 chicken breasts, about how many pounds is that? I find that sometimes the chicken I buy can be either really big or medium sized.
Ashley Fehr says
My chicken breasts are usually around 3 per pound or 150 grams each
Danny says
Hi there! This sounds great. This recipe says to cook for about 3 hours on low, but the shredded chicken recipe says to cook for 6-7 hours on low. Wondering why such a big difference? I am making the shredded chicken – but just added the butter secret ingredient! – and now am wondering how long to cook? Thank you!
Ashley Fehr says
I usually cook a little longer for shredded chicken, but you may not need to cook the full 6 hours depending on how large your chicken breasts are or how full your crockpot is
Peggy Salmon says
This is the best and easiest chicken breast recipe I have ever found! The chicken is so flavorful and great alone, on salad, in Alfredo sauce with any kind of pasta, in chicken salad, in chicken noodles etc. I always save the broth for using in other soups, gravy, and/or casseroles!❤️
Ashley Fehr says
Thank you so much Peggy! I’m glad you loved it!
Jackie says
Love this recipe! Great chicken!!
Ashley Fehr says
Thanks Jackie!
Kelly says
This was amazing!! So easy and one of the most moist crockpot chicken recipes I’ve ever had. Thank you!!
Ashley Fehr says
Thanks Kelly! I’m so happy to hear that!
Robyn Stevens says
So easy, so moist and so good! This is definitely cycling into my “go to” recipe book!
Ashley Fehr says
Thanks Robyn!
Linda says
Easy recipe and very delicious! I did double the spicing. My husband also loved it. He said it had so much flavor with the spices. I also made gravy with the juices. Thank you for the amazing recioe!
Ashley Fehr says
Thank you Linda!
Linda says
Easy recipe and very delicious! I did double the spicing. My husband also loved it. He said it had so much flavor with the spices. I did make gravy with the juices. Thank you for the amazing recioe!
Vic says
Hi. Do you use smoked paprika or sweet?
Ashley Fehr says
Smoked
Becky says
I’m in search of good chicken breasts after cancelling our Schwan’s delivery. What is your favorite frozen breast to use? We have a Costco membership and have tried one brand but found it kind of rubbery.
Kristen says
One hundred percent Trader Joe’s if you have one
Ashley Fehr says
I am in Canada so our grocery store options will be different, but I haven’t liked Costco or Walmart.
Sherry Roberts says
Trying this recipe for the first time. Ill let yall know what I think in a few hours. It sure looks good and smells even better!
Mary says
Just wondering how many carbs in this recipe – can’t wait to try it!
Rochelle says
Probably zero carbs because meat and fat don’t have any carbs
Ashley Fehr says
The nutrition information is just below the recipe in the recipe card