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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Sandy Nightingale says
Do you cook on high or low in the crock pot?
Ashley Fehr says
Please refer to the recipe. That’s why it’s there 🙂
Suzanne says
Hi Sandy
I don’t see either if the chicken is cooked on high or low in the crock pot. Where did you write this Ashley. Thank you
Ashley Fehr says
The full cooking instructions are right in the recipe card. The big pink box. Step 4.
Terri says
It’s step 4 in the directions: 4. “Cover and cook on low for…”
Linda says
Thank you for the tips on the cooking time. My crock pot is large so I checked the chicken at 2 hours and it was at 166. Perfect! It was moist and perfect with wild rice and mushrooms. This will be my go to method of cooking chicken for many of my dishes. So easy.
Ashley Fehr says
Thanks Linda! I’m so glad you liked it!
Cynthia Waters says
I have used this recipe countless times and it’s always wonderful! I have also used it with taco seasoning and that’s even better. I have a question and hope to get a quick reply. Can this same method with a few variations, be used for chicken tenderloins?
Ashley Fehr says
Hi Cynthia! I’m so glad you love it! It could be used with tenderloins but since they are smaller they will cook more quickly
Jen F. says
I just came to see if the chicken was good, so thanks to the first several, on point, reviewers.
PS) No one. Literally not any one cares how any of you defrost your chicken. Just defrost that poultry however you always have, and go boldly into the world with your head held high.
Ashley Fehr says
Welcome here Jen 🙂
Nikki Stone says
Jen F. You literally have just made my day! Now, I shall go boldly into my kitchen to slice the chicken that just finished cooking after following this recipe! It smells amazing!
Ashley Fehr says
Thanks Nikki!
Nikki Stone (Business) says
This is a FANTASTIC recipe!!! I made it last week and took half of the chicken out to slice for “strips” for later in the week and left half in to cook a little longer to shred for chicken tacos 🌮! Both ways were just so good!!! My 5 year old daughter and her friend had some for lunch 2 days later with bbq sauce and they were in heaven! They ate every bite! I had some with bbq sauce and leftover coleslaw for lunch and on a different day some salad with chicken. This has made meal prepping SO MUCH EASIER for me! Thanks so much!
Ashley Fehr says
Thanks Nikki! I’m so happy to hear that!
Elaine says
This recipe was very disappointing. It was flavorless.
Ashley Fehr says
I’m sorry you didn’t enjoy it! It is pretty easy to adjust the seasonings to your taste after cooking.
Maurice L. Wade says
I doubled the spices and added some rosemary. The result was delicious. The only thing that surprised me was the chicken was done in just over 2 hours.
Ashley Fehr says
Yes, it does depend a bit on the temperature that your slow cooker cooks at.
Bonnie says
Why do people waste time with being negative!? This recipe is DELICIOUS! Finally, a NOT dry chicken breast!
Thank you for this GREAT recipe!
Sue says
Made this today, very good! I made gravy from the drippings to go with it and it was awesome. One note: watch the time, it would be very easy to overcook it.
Ashley Fehr says
Thanks Sue! Yes it does cook quickly 🙂
Jaime says
What size slow cooker do I need to use? I would like to make this today but not sure which size crockpot to use.
Ashley Fehr says
I love my 2.5 quart oval — it’s the perfect size for 2-6 servings of most recipes!
Ashley Fehr says
Thank you Bonnie!
Leslie Morrissette says
So simple and delicious!
Ashley Fehr says
Thanks Leslie!
Gilda Allutto says
Trying it right now! My chicken has arrived in the sink! I usually defrost in microwave, but must keep a very close eye. If not, the ends could start to cook! Ahhhh!
Ashley Fehr says
Yes, that happens to me too!
J says
Yeah I’ve been defrosting chicken sealed in a ziplock placed in water forever and nobody has ever gotten sick. The trick is to keep an eye on it and not let it get to room temperature for too long (ideally at all). It should still be cold when you take it out of the water. You can’t go wrong following the rules but that’s what has worked for me. And agree also about there being no reason to respond rudely. It’s 2021, we’ve been through enough and are better than that.
Sue says
I was taught to put the chicken in a bag, in a bowl of water, in the fridge, to defrost it 😊
Michelle says
I’m trying this recipe for tonight’s dinner. 🙂 but when reading how you defrost your chicken made me want to share what my fiance has taught me… we separate our chicken when we buy in bulk (normally we buy perdue chicken that are in their own pouches). We separate the pouches and put in X amount of pouches in freezer bags. When it’s time to defrost, put some cool water right inside the freezer bag and let it sit in the sink. Works like a charm! no need to have a sink full of water or a bowl of water. 🙂
Debbie says
I think your husband is so wrong you never but it in cold water have you never watched food safety on youtube. You should be ashamed.
Appauled at Debbie says
Debbie, First of all, you should be ashamed at your comment. How dare you. I have no idea who Michelle is, but your comment was absolutely ridiculous!
Read below… or dont. I will not care. I will not even be back on here to reply again. But, you might want to make sure you checked your Youtube video on how to change your blinker fluid. I left you a link to that below. Just copy and paste into your browser. As well as the USDA website address for thawing meat properly.
How to change your blinker fluid: https://youtu.be/ZxkHqPXwNZ4
From the USDA:
Cold Water Thawing
This method is faster than refrigerator thawing but requires more attention.
The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.
The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw.
Small packages of meat, poultry or seafood — about a pound — may thaw in 1 hour or less.
A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound.
Once thawed food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.
Here is the direct link to them for your convienence.
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/the-big-thaw-safe-defrosting-methods-for-consumers/bigthaw2
HAVE A WONDERFUL DAY!!!!
Anastasia Fienen says
Wow, Debbie! That was rude and unnecessary to say it in such a self-righteous manner when the English language affords us ample opportunity to say the same thing but in more productive and less offensive ways.
Michelle, I think all Debbie is trying to convey is that she has concerns about salmonella / food poisoning due to defrosting outside of the refrigerator. Personally, I always defrost my chicken in the sink, usually in hot water (gasp!) and never once in 20 years has anyone gotten even remotely sick. But then again, I also lick the spoon and eat raw cookie dough. I guess I’m just adventurous that way 🤷♀️
I will be trying your tip because I think it’s genius! Thanks for sharing.
And for anyone who doesn’t want to try it, just don’t. No need to tear anyone apart.
Jenn says
OMG, Anastasia, YOU’RE AMAZING!! Debbie is being a bit of a downer, but maybe she just had a rough day. 😉
Either way, can’t wait to try this recipe!
Ashley Fehr says
Thanks Jenn!
Ashley Fehr says
Defrosting in a sink of cold water is absolutely, totally fine 😀 As long as it does not sit out, room temperature, for too long, you don’t have a problem 🙂
Snail says
I’m dying laughing at this interaction because yeah Debbie’s comment is kinda ruthless but I don’t think you guys realized Michelle is saying she puts the water right IN the bag with the chicken (not letting the bag sit in COLD water obvi that’s fine) not judging but to me that is strange to submerge chicken with the water being in the bag.
Sorry I had to add that in but I am gonna try this chicken tomorrow sounds dank
Ashley Fehr says
Michelle did not say that. Michelle said that she puts the chicken IN THE INDIVIDUAL pouches in a freezer bag, then adds water to the freezer bag to thaw the chicken.
Mandy says
I haven’t tried this recipe yet but would love to. What if I don’t have chicken broth….can I just leave that out and still use everything else to slow cook the chicken? Or is there something else you could recommend.
Ashley Fehr says
You can substitute for water or vegetable broth, but the chicken broth does give the chicken lots of flavor while it cooks. If you have to do without, I would add extra seasoning to compensate
Pat says
Are skinless breast ok
Ashley Fehr says
Yep that’s what I use 🙂
Jenna says
Ill be honest, I haven’t tried the chicken yet but it already smells amazing. 5 stars for the tips because I initially started loading my 3 large chicken breasts into my 6qt crock pot, and then re-read and transfered them into my 2.5qt. So far I’ve followed the recipe to a T except I mixed the seasoning into the butter and rolled the breasts in the butter mixture, then topped with the broth. Ill be using 2 of the breasts for chicken enchiladas (adding taco seasoning to a sour cream cheese mix to the chicken) and the last largest breast Ill use for a broccoli cheese and cauliflower rice casserole. I love that I will get multiple meals from this. Thanks!
Ashley Fehr says
They are so great for meal prep! Thanks Jenna!
Julie A McCormick says
Skeptical is my middle name. This recipe looked too easy to be this good! But, with all the great reviews, I threw caution to the wind! This recipe makes the BEST chicken! Can’t believe how easy? Believe it! Can’t believe how fast? Believe it! Can’t believe how good-BELIEVE IT!! These reviews don’t lie and I don’t either! My husband is a sauce kind of guy. Uses so much, you can’t see what the food is underneath. I pulled out the bbq sauce for this recipe and put it on the table. After two bites, he said I should put the bbq sauce back in the fridge, this chicken was so good, it didn’t need anything!! Wow! That’s saying a lot! Thank you for this recipe, I really suck at making chicken, but not anymore!!
Ashley Fehr says
I am so thrilled it was loved by both of you! Thank you Julie!
Lois Brehm says
Just got it in the crockpot. Never did chicken like this before, so hope it turns out. It didn’t seem like enough seasoning so I added more.
Ashley Fehr says
Hi Lois! It’s always a good idea to try a recipe before making adjustments 🙂 I hope you enjoy it!
Deb says
So flavorful and juicy! Great recipe!
Ashley Fehr says
Thanks Deb!
Chrissy says
Hello! I am trying this for the first time tonight. My question is, do you flip the chicken at all? I am new to crock pot cooking. Thank you!
Ashley Fehr says
No you don’t need to flip it!
Karen says
Hi! Wondering how long I can keep the chicken in the crockpot after it’s done cooking on low. Can I leave it in there for a few hours on warm until dinner time or is it better to turn it off, let it cool, put it in the fridge and then reheat for dinner? I’ve never used a crockpot but with my new work schedule I’m hoping it’ll help me manage my time better. Thank you!
Ashley Fehr says
Hi Karen! You could leave it a little while but it would be best if you could turn the slow cooker to warm. The sooner after it is done cooking that you can eat it, the juicier it will be 🙂
Kimberly says
I tried this recipe exactly how it was and my chicken came out very tasty, but it was dry and stringy ;( very unhappy with the chicken breasts… will try again with thighs next time.
Ashley Fehr says
Hi Kimberly! Did you cook it on low for 3 hours? I haven’t found chicken to be overcooked at 3 hours cook time on low before, unless your slow cooker is very hot.
dave says
I had the same experience. Seemed like it wanted to shred more then stay together and when served I was asked for some of the juice from cooking
to put over it. A little bummed was hoping for more. Cooked 3 hours to the minute on low.
Ashley Fehr says
Hi Dave! I’m sorry that was your experience with the recipe. It could be that your slow cooker cooks hotter than mine and less time is needed. Can you tell me what the internal temperature was?
Glenn says
So stupid question… the chicken goes in the crockpot raw, correct? No searing first?
Ashley Fehr says
Yes 🙂
Shelley says
I loved how tender the chicken was but found the flavor lacking a bit. So I removed the chicken from the crockpot and covered it with foil, brought the leftover juices to a boil (my crockpot has a browning option), and added 1 Tbsp butter, more pepper, 1/2 tsp chicken Better Than Bouillon, a bit of celery salt, and a little cornstarch, and then returned the cooked chicken to the pot. My family loved it, and the leftover juices and chicken were the perfect beginnings for the next day’s chicken soup.