Easy & Juicy Crockpot Chicken Breasts

Say goodbye to dry, rubbery chicken forever. This recipe unlocks the secret to making the most tender, flavorful, and incredibly juicy chicken breasts using your trusty crockpot. It’s simple and effortless.

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

Here’s a great video that shows the process of making crockpot chicken recipes.

Why You’ll Love Making It

This recipe is a true game-changer for its simplicity and flawless results. Here’s why it will become a staple in your kitchen:

• Perfectly Juicy Every Time The gentle, moist heat of the slow cooker locks in moisture, resulting in succulent, tender chicken that’s impossible to resist.

• Minimal Prep, Maximum Flavor With just a few minutes of prep, you can have a delicious meal cooking away. The simple spice blend uses pantry staples to create a rich, savory flavor.

• The Ultimate Meal Prep Hero Cook a batch on Sunday and use it all week for salads, tacos, sandwiches, pasta dishes, and more. It makes healthy eating during a busy week incredibly easy.

• Truly Hands-Off Cooking This is a genuine “set it and forget it” recipe. Once the chicken is in the crockpot, you can walk away for hours and return to a perfectly cooked meal, no hovering over a hot stove required.

Ingredients

• Chicken Breasts: You’ll need 4 boneless, skinless chicken breasts, about 6-8 ounces each. Try to select pieces that are similar in thickness to ensure they cook evenly.

• Low-Sodium Chicken Broth: ½ cup provides the essential liquid for steaming the chicken, keeping it moist. Using low-sodium broth allows you to control the saltiness. You can also use water or vegetable broth.

• Olive Oil: 2 tablespoons of olive oil helps the seasonings adhere to the chicken and adds a touch of rich flavor.

• Kosher Salt: 1 teaspoon of kosher salt enhances all the other flavors. If using regular table salt, reduce the amount slightly.

• Seasoning Blend: A simple mix of ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon ground paprika, ¼ teaspoon garlic powder, and ¼ teaspoon ground black pepper creates a classic, savory crust. Feel free to use smoked paprika for a smokier taste.

Instructions

1. Prepare the Crockpot and Seasoning: Pour the ½ cup of chicken broth into the bottom of your slow cooker. In a separate small bowl, combine the kosher salt, onion powder, dried thyme, paprika, black pepper, and garlic powder. Stir until well mixed.

2. Season the Chicken: Pat the 4 chicken breasts completely dry with paper towels. This is a vital step that helps the oil and seasoning stick properly. Drizzle the olive oil over the chicken, using your hands to coat all sides evenly. Sprinkle the seasoning blend over all surfaces of the chicken, pressing gently to help it adhere.

3. Arrange in the Slow Cooker: Place the seasoned chicken breasts in the bottom of the slow cooker in a single, even layer. Avoid overlapping the chicken to ensure it all cooks at the same rate.

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 based on the thickness of the chicken and your specific slow cooker model, so it’s best to start checking on the early side.

5. Check for Doneness (The Most Important Step!): Overcooking is the number one cause of dry chicken. The most reliable way to check for doneness is with an instant-read meat thermometer. The chicken is perfectly cooked when the internal temperature of the thickest part reaches 165°F (74°C).

6. Rest the Chicken: Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes before slicing or shredding. This crucial step allows the juices to redistribute throughout the meat, guaranteeing every bite is moist and flavorful.

7. Serve or Shred: After resting, slice the chicken against the grain or use two forks to easily shred it. The flavorful liquid left in the crockpot can be spooned over the chicken as a light sauce.

Recipe FAQs

Q: My crockpot chicken is always dry. What am I doing wrong?
A: The most common reason for dry chicken in a slow cooker is overcooking. Chicken breasts are very lean and cook faster than you might think.[11] The best way to ensure juicy results is to use an instant-read meat thermometer and remove the chicken as soon as it reaches an internal temperature of 165°F.

Q: Can I use frozen chicken breasts in this recipe?
A: It is not recommended to cook chicken from frozen in a slow cooker. Frozen chicken can spend too long in the “danger zone” (40°F-140°F), which poses a food safety risk. For best and safest results, always use thawed chicken.

Q: How should I store the cooked chicken?
A: Let the chicken cool completely, then store it whole, sliced, or shredded in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it in a freezer-safe bag for up to 3 months.

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