Make the best chicken breasts every time with this easy Slow Cooker Chicken Breast recipe. The lightly seasoned and ultra-juicy chicken is perfect for simple dinners, meal prep, or freezing for later. All you need are pantry staples and 5 minutes of prep! 

Can you believe that cooking the juiciest, most flavorful chicken barely takes any effort? That’s the magic of the slow cooker, baby!

Be it legs, thighs, or breasts, this hands-off technique doesn’t require any searing or babysitting. Just place the seasoned cut of chicken of your choice in the pot, pour in some broth, and let the crockpot work its magic. It goes from raw to juicy, tender perfection in just a matter of hours.

For this Slow Cooker Chicken Breast recipe, I kept things as simple as possible to help you keep it on repeat for weeknight dinners and meal prep. Thanks to a flavorful Italian seasoning blend and chicken broth, the breasts come out of the crockpot with mouthwatering flavors and fall-apart tender meat every time. Whether you’re serving chicken breasts tonight or freezing them for later, this method is a keeper!

Recipe features

• Say goodbye to dried-out and sad chicken breasts! Cooking them in a crockpot is not only easy but also keeps them tender and moist. 
• Well-balanced flavors thanks to simple seasonings and pantry staple ingredients. Or, customize the flavor using your favorite spice blends or marinades.
• Great for meal prep and freezer-friendly! Just like classic shredded chicken, you can make a big batch once and freeze extras for quick, protein-packed meals in the future.

Ingredients

Chicken breasts – Boneless, skinless chicken breasts cook up juicy and tender in the crockpot with hardly any effort on your part! I typically use 6- to 8-ounce breasts for even cooking. If you prefer dark meat, chicken thighs will work as a substitute. You can learn how it’s done in my slow cooker chicken thighs recipe.

Seasonings – A blend of Italian seasoning, paprika (sweet or smoked), garlic powder, and coarse salt is my go-to. Together, these simple seasonings infuse the meat with bold, savory flavors. 

Chicken broth – The best liquid that creates a steamy, flavorful environment for slow cooking. Both store-bought broth and homemade broth will work just fine. If you’re planning on shredding the chicken for meal prep, add an extra splash of broth to keep it juicy when you pull it apart. 

Butter – Scattering bits of butter (or ghee for Whole30) over the chicken before slow cooking gives you extra-rich and juicy results. It’s optional, but if you’re not avoiding dairy, I highly recommend it! 

Instructions

Step 1: Season.  Brush both sides of the chicken breasts with olive oil, then season them with Italian seasoning, paprika, garlic powder, and salt. 

Step 2: Assemble in the slow cooker. Pour chicken broth into the slow cooker. Nestle the seasoned chicken breasts into the broth and add a few small pats of butter on top. 

Step 3: Slow cook. Cover the slow cooker and cook on HIGH for 3 to 4 hours or LOW for 4 to 6 hours.

Step 4: Rest, slice (or shred), and serve. Once cooked, let the chicken rest for 5 minutes before slicing or shredding. 

Tips and FAQs

• It’s okay if the breasts overlap slightly in the slow cooker (especially if you’re cooking more than four). Just avoid stacking them too high to ensure even cooking.
• Use an instant-read meat thermometer to check for doneness. The thickest part of the meat will register 165°F when it’s done cooking.
• Save the cooking liquid to make chicken gravy! After cooking, pour the juices into a small saucepan. Whisk in 1 tablespoon of cornstarch, then cook over medium heat, whisking constantly until the gravy has thickened. If it doesn’t thicken right away, turn the heat up slightly and continue whisking until it reaches your desired consistency.

Variations

There are two easy ways to play with this recipe: (1) Change the seasonings, and (2) add a marinade. Here are the details:

• Seasonings – I love Italian-seasoned chicken breasts for a simple crockpot chicken dinner, but if that isn’t your thing, use another seasoning blend you like. Taco seasoning, dry BBQ rub, Cajun spice, blackened seasoning, curry powder, jerk seasoning, lemon pepper, or an all-purpose chicken seasoning are all good fits.
• Marinades – This crockpot chicken recipe also plays well with marinades. This Greek chicken marinade is a personal favorite of mine, but you could also use a balsamic vinaigrette or a teriyaki marinade. If you’re using a marinade, pour it directly over the chicken before slow cooking and reduce or skip the added broth. 

Serving suggestions

Now THIS is the fun part… Deciding where and how to indulge in your slow-cooked chicken! I have plenty of ideas that will easily excite your taste buds:

• Protein for dinner – As a main protein, the chicken is perfect with simple, satisfying sides, like roasted red potatoes, caramelized onion quinoa, and roasted broccolini.
• On grain bowls – Slice the juicy chicken breasts and top them on flavorful, loaded bowls like an autumn harvest bowl or this Mediterranean quinoa bowl.
• Salad protein – Turn your burrata peach salad or sun-dried tomato salad into a meal with some shredded or sliced chicken on top!
• Easy filling – Shred the chicken to use as a shortcut ingredient in chicken tacos, enchiladas, chicken sliders, lettuce wraps, and more.

Do you slow-cook chicken breasts on high or low?

Up to you! Both methods yield juicy results, but the low setting has more wiggle room if your timing is flexible. If your slow cooker runs hot or your chicken breasts are on the thinner side, start checking for doneness early.

Can I cook frozen chicken breasts in a slow cooker?

It isn’t generally recommended to cook frozen chicken breasts in a slow cooker. This puts them at risk of spending too much time at unsafe temperatures before reaching a safe internal temperature of 165°F. For food safety concerns, always thaw the chicken overnight in the fridge before cooking. 

Can you overcook chicken breasts in a slow cooker?

Yes. Even in a slow cooker, chicken breasts can dry out if left too long, especially on high heat. Try not to go over the recommended time range unless your chicken breasts are particularly thick.

Storage

Refrigerator: Let the chicken cool completely before transferring it to an airtight container. It will keep for up to 4 days in the fridge.

Freezer: Once cooled, slice or shred the chicken and freeze it in an airtight container or freezer-safe bag for up to 3 months. Thaw it overnight in the refrigerator before gently reheating it in a skillet or microwave with a splash of broth to keep it juicy.

More chicken breast recipes

• Air Fryer Chicken Breast
• Pan-Seared Chicken Breast
• Broccoli Cheddar Stuffed Chicken Breast

If you made this recipe, be sure to leave a comment and star rating below. Thanks!