I make Slow Cooker Chicken Breasts with simple seasonings that create a versatile base for quick weeknight meals and effortless meal prep.

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I never thought a few pantry spices and a splash of olive oil could turn plain breasts into something you actually look forward to. After messing around with times and little mistakes I finally landed on a way that delivers a Moist Crockpot Chicken Breast every time, and these Slow Cooker Chicken Breasts have become the backbone of my week.

Theyre simple, forgiving and they adapt to whatever you throw at them, so you can change the vibe without stressing. I usually add a dusting of garlic powder for depth, or leave it clean and shred for bowls.

Trust me, once you try it youll keep making it.

Ingredients

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Chicken breasts: Lean protein, low carb, fill you up and repair muscle.
Chicken broth or water: Adds moisture light flavor keeps meat tender without extra calories.
Olive oil or melted butter: Healthy fats, adds richness and mouthfeel helps browning and flavor.
Garlic: Punchy savory bite boosts immunity gives aromatic depth to dish.
Onion: Sweetens as it cooks, adds fiber and savory backbone to sauce.
Lemon juice: Bright acidic pop, balances richness, adds freshness and slight tang.
Italian seasoning: Herby mix low calorie layers flavor with oregano basil and thyme.
Paprika or smoked paprika: Sweet or smoky warmth colors the dish and lifts savory notes.
Salt and pepper: Simple seasoning, enhances natural flavors, important for balance and taste.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts (about 3 to 4 medium breasts)

1/2 cup low sodium chicken broth or water

2 tablespoons olive oil or melted butter

1 teaspoon kosher salt (about 3/4 teaspoon fine table salt)

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika or smoked paprika

1 teaspoon dried Italian seasoning

3 cloves garlic, minced (optional)

1 small onion, sliced (optional)

1 tablespoon lemon juice or juice of 1/2 lemon (optional)

Fresh parsley or cilantro for garnish (optional)

Cooking spray or extra oil (optional)

How to Make this

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1. Spray the slow cooker with cooking spray or rub with a little extra oil, or skip that if you like, but it helps prevent sticking.

2. Pat 1 1/2 to 2 pounds boneless skinless chicken breasts dry with paper towels so the seasoning sticks better.

3. In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon dried Italian seasoning.

4. Drizzle the chicken with 2 tablespoons olive oil or melted butter and rub the spice mix all over each breast; press 3 cloves minced garlic into the surfaces if using.

5. If using, spread 1 small sliced onion in the bottom of the slow cooker, then nestle the seasoned chicken on top of the onions.

6. Pour 1/2 cup low sodium chicken broth or water around the chicken (not directly over the seasoned top) and add 1 tablespoon lemon juice or the juice of 1/2 lemon if you want brightness.

7. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours, until the thickest part of the chicken reaches 165°F on an instant read thermometer; dont overcook or it will get dry.

8. Optional step for more flavor: before slow cooking, quickly sear the oiled, seasoned breasts in a hot skillet for 1 to 2 minutes per side using extra oil or cooking spray, then transfer to the slow cooker.

9. When done, remove chicken and let rest 5 minutes, then slice or shred; spoon the juices from the cooker over the chicken, garnish with chopped fresh parsley or cilantro, and use leftovers for salads, sandwiches or meal prep.

Equipment Needed

1. Slow cooker or crock pot (4 to 6 quart)
2. Instant read meat thermometer (so you dont overcook the chicken)
3. Measuring cups and measuring spoons
4. Large mixing bowl for the spice mix and oil
5. Chef’s knife
6. Cutting board
7. Tongs or a spatula to move the breasts (and to transfer after searing)
8. Skillet (optional, for a quick sear before slow cooking)
9. Paper towels for patting the chicken dry

FAQ

Q: How long do I cook the chicken in the slow cooker? A: Cook boneless skinless breasts about 3 to 4 hours on LOW or 2 to 3 hours on HIGH, until the thickest part reads 165°F (74°C). Times vary by slow cooker and thickness, so use a probe thermometer, don't guess.

Q: Can I start with frozen chicken breasts? A: It's better to thaw first for even cooking and juicier results, but if you must use frozen, cook on HIGH and add about 1 to 2 extra hours and check the temp. Make sure every piece hits 165°F before serving.

Q: How do I keep the chicken from drying out? A: Use the 1/2 cup broth or water, a little oil or butter, and resist overcooking. Don't lift the lid while it cooks, and pull the breasts out as soon as they hit 165°F. You can shred them and let them sit in the sauce for a few minutes to soak up juices.

Q: Can I shred the chicken in the slow cooker? A: Yes. Remove breasts to a cutting board once they're 165°F, shred with two forks or a hand mixer, then stir shredded chicken back into the juices for extra flavor. Shredding too early can make them stringy, so wait till they're done.

Q: What are easy flavor swaps or uses for the cooked chicken? A: Swap the Italian seasoning for taco seasoning, BBQ sauce, or salsa, add lemon and fresh herbs for bright flavor, or toss with cream cheese and herbs for a creamy filling. Use it for sandwiches, salads, tacos, pasta or rice bowls.

Q: How should I store and reheat leftovers? A: Cool within two hours, refrigerate up to 3 to 4 days, or freeze up to 2 to 3 months in airtight containers. Reheat gently in the microwave, oven, or on the stove with a splash of broth, and make sure it reaches 165°F before eating.

Slow Cooker Chicken Breasts Recipe Substitutions and Variations

Chicken broth or water: swap for low sodium vegetable broth or use 1/4 cup dry white wine plus 1/4 cup water, the wine brightens the flavor and most of the alcohol cooks off so it wont be boozy.
Olive oil or melted butter: use 2 tablespoons avocado oil, ghee, or light coconut oil, ghee gives a nutty richness and coconut can add a touch of sweetness so use a little less if you dont want that.
Kosher salt: replace with 3/4 teaspoon fine table or sea salt, or for extra umami use 1 teaspoon low sodium soy sauce but cut back on other liquids a bit.
Paprika or smoked paprika: use sweet paprika, or 1/2 teaspoon ground cumin plus 1/2 teaspoon paprika for depth, or 1/4 teaspoon cayenne if you want heat, adjust to taste.

Pro Tips

1) Brine briefly for juicier breasts. 10 to 20 minutes in cold salted water (about 1 tablespoon salt per 2 cups water) makes a big difference, then pat dry before seasoning. Don’t brine too long or it gets salty.

2) Sear if you want color and deeper flavor. A quick 1 to 2 minute sear per side adds a nice crust and umami, but don’t cook through, you just want browning not done chicken.

3) Use an instant read thermometer and pull early. Aim for about 160 to 162°F in the thickest part then rest 5 to 10 minutes so carryover hits 165°F. If you want shreddable chicken cook a bit longer until it falls apart easily.

4) Turn the slow cooker juices into sauce. Strain or skim, simmer them in a pan to concentrate, then finish with a pat of butter or a little cornstarch slurry and a splash of lemon to brighten. Also slice against the grain for best texture, or shred warm for sandwiches and salads.

Slow Cooker Chicken Breasts Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I make Slow Cooker Chicken Breasts with simple seasonings that create a versatile base for quick weeknight meals and effortless meal prep.

Servings

servings

Calories

398

kcal

Equipment: 1. Slow cooker or crock pot (4 to 6 quart)
2. Instant read meat thermometer (so you dont overcook the chicken)
3. Measuring cups and measuring spoons
4. Large mixing bowl for the spice mix and oil
5. Chef’s knife
6. Cutting board
7. Tongs or a spatula to move the breasts (and to transfer after searing)
8. Skillet (optional, for a quick sear before slow cooking)
9. Paper towels for patting the chicken dry

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts (about 3 to 4 medium breasts)
1/2 cup low sodium chicken broth or water
2 tablespoons olive oil or melted butter
1 teaspoon kosher salt (about 3/4 teaspoon fine table salt)
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon dried Italian seasoning
3 cloves garlic, minced (optional)
1 small onion, sliced (optional)
1 tablespoon lemon juice or juice of 1/2 lemon (optional)
Fresh parsley or cilantro for garnish (optional)
Cooking spray or extra oil (optional)

Directions

Spray the slow cooker with cooking spray or rub with a little extra oil, or skip that if you like, but it helps prevent sticking.
Pat 1 1/2 to 2 pounds boneless skinless chicken breasts dry with paper towels so the seasoning sticks better.
In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon dried Italian seasoning.
Drizzle the chicken with 2 tablespoons olive oil or melted butter and rub the spice mix all over each breast; press 3 cloves minced garlic into the surfaces if using.
If using, spread 1 small sliced onion in the bottom of the slow cooker, then nestle the seasoned chicken on top of the onions.
Pour 1/2 cup low sodium chicken broth or water around the chicken (not directly over the seasoned top) and add 1 tablespoon lemon juice or the juice of 1/2 lemon if you want brightness.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours, until the thickest part of the chicken reaches 165°F on an instant read thermometer; dont overcook or it will get dry.
Optional step for more flavor: before slow cooking, quickly sear the oiled, seasoned breasts in a hot skillet for 1 to 2 minutes per side using extra oil or cooking spray, then transfer to the slow cooker.
When done, remove chicken and let rest 5 minutes, then slice or shred; spoon the juices from the cooker over the chicken, garnish with chopped fresh parsley or cilantro, and use leftovers for salads, sandwiches or meal prep.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.