Learn how to make the most tender, flavorful, and juicy chicken breasts using your trusty crockpot. Say goodbye to dry, rubbery chicken forever! This Slow Cooker Chicken Breast Recipe is incredibly simple and hands-off, making it perfect for busy weeknights, effortless meal prepping, or any time you need a delicious, healthy protein.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 4-6 hours
• Total Time: 4-6 hours 10 minutes
• Servings: 4

Why You’ll Love Making It

This recipe is a game-changer for anyone who loves easy and delicious meals. Here’s why it will become a staple in your kitchen:

• Perfectly Juicy Every Time: The number one complaint about chicken breasts is that they can be dry. The gentle, moist heat of the slow cooker, combined with our simple technique, locks in moisture, resulting in succulent, tender chicken.

• Minimal Prep, Maximum Flavor: With just 5 minutes of prep time, you can have a flavorful meal cooking away. The simple spice blend is packed with flavor and complements the chicken beautifully, but it’s also easily customizable.

• The Ultimate Meal Prep Hero: Cook a batch on Sunday and use the chicken all week long! It’s perfect for shredding into tacos, slicing for salads, dicing for soups, or adding to pasta dishes. It makes healthy eating during a busy week incredibly easy.

• Truly Hands-Off Cooking: This is a true “set it and forget it” recipe. Once the chicken is in the crockpot, you can walk away for hours and come back to a perfectly cooked meal. No need to stand over a hot stove!

Ingredients

• ½ cup low-sodium chicken broth: This is the key to creating a steamy environment that keeps the chicken moist. Using low-sodium broth allows you to control the saltiness of the final dish. You can also use water or a dry white wine in a pinch

• 2 tablespoons olive oil: The oil helps the seasonings stick to the chicken and promotes a richer flavor.

• 1 teaspoon kosher salt: Kosher salt has larger flakes and a cleaner taste than table salt. If using table salt, reduce the amount to ¾ teaspoon.

• ½ teaspoon onion powder: Adds a savory, aromatic base flavor.

• ½ teaspoon dried thyme: Provides a lovely, earthy, and slightly minty note.

• ½ teaspoon ground paprika: Adds a beautiful color and a mild, sweet-smoky flavor. Use smoked paprika for a bolder taste.

• ¼ teaspoon ground black pepper: For a touch of gentle heat. Freshly ground is always best!

• ¼ teaspoon garlic powder: Complements the onion powder for a classic savory foundation.

• 4 boneless, skinless chicken breasts: Aim for breasts that are roughly 6-8 ounces (170-225g) each and similar in thickness for even cooking.

Instructions

Follow these detailed steps for flawless crockpot chicken breasts. The secret is in the technique, not the complexity!

1. Prepare the Crockpot & Seasoning

Pour the ½ cup of low-sodium chicken broth directly into the bottom of your slow cooker. In a separate small bowl, combine the 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon paprika, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Stir them together until well mixed.

2. Season the Chicken

Pat the 4 chicken breasts completely dry with paper towels. This is an important step as it helps the oil and seasoning adhere properly. Drizzle the 2 tablespoons of olive oil over the chicken, using your hands to coat all sides. Then, sprinkle the prepared seasoning blend evenly over all surfaces of the chicken, pressing it in gently.

3. Arrange in the Crock Pot

Place the seasoned chicken breasts in the bottom of the slow cooker in a single layer. Try not to overlap them, as this ensures they cook evenly.

4. Cook Until Tender

Cover the slow cooker and cook on LOW for 2.5 to 3.5 hours or on HIGH for 1.5 to 2.5 hours. Cooking times can vary significantly depending on the size and thickness of your chicken breasts and the specific model of your slow cooker.

5. Check for Doneness (The Most Important Step!)

To prevent dry chicken, start checking for doneness at the lower end of the cooking time range. The most reliable way to do this is with an instant-read meat thermometer. Insert the thermometer into the thickest part of the largest chicken breast. The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C).

6. Rest the Chicken

Once the chicken is cooked, transfer it from the slow cooker to a clean cutting board. Let it rest for 5-10 minutes before slicing or shredding. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.

7. Serve or Shred

After resting, you can slice the chicken against the grain or use two forks to easily shred it. The flavorful liquid left in the crockpot makes a fantastic light sauce to spoon over the chicken.

Recipe FAQs

Q: My crockpot chicken is always dry. What am I doing wrong?
A: The single biggest reason for dry crockpot chicken is overcooking. Slow cookers vary in temperature, and chicken breasts cook faster than you might think. The only way to guarantee juicy chicken is to use an instant-read meat thermometer and pull the chicken out as soon as it reaches 165°F (74°C).

Q: Can I use frozen chicken breasts for this recipe?
A: It is strongly recommended to use thawed chicken for this recipe. Cooking chicken from frozen can keep it in the “danger zone” (40°F-140°F) for too long, posing a food safety risk. It also leads to uneven cooking, with the outside becoming tough before the inside is cooked through.

Q: How should I store the cooked chicken breasts?
A: Let the chicken cool completely. You can store it whole, sliced, or shredded in an airtight container in the refrigerator for up to 4 days. For longer storage, place it in a freezer-safe bag or container and freeze for up to 3 months. Adding a splash of the cooking liquid before freezing will help keep it moist when reheated.

Q: Can I add vegetables to the crockpot?
A: Absolutely! Hearty root vegetables like carrots, onions, and potatoes can be added at the beginning with the chicken. For softer vegetables like broccoli, bell peppers, or zucchini, add them during the last 30-45 minutes of cooking to prevent them from becoming mushy.