I made Slow Cooker Chicken Breasts that stay surprisingly juicy and shred into perfect fridge-ready protein for zero-fuss weeknight meals.
I’m obsessed with Slow Cooker Chicken Breasts because they come out ridiculous and simple. I love that a Moist Crockpot Chicken Breast can still taste layered, garlicky, and actually juicy instead of dry, and that’s my favorite part.
It’s the kind of thing I make when I need dinner that behaves for the week but still feels like real food. I toss in chicken broth and garlic powder, let the flavors hang out, and end up with meat that shreds, stacks, and soaks up sauce like a dream.
No fuss, just solid, reliable chicken I crave every single week really.
Ingredients
- Chicken breasts: the main protein, tender and easy to shred.
- Chicken broth: adds mild savory moisture, keeps meat from drying.
- Kosher salt: brings out meat’s natural flavor, don’t overdo it.
- Black pepper: subtle heat and a little bite, classic pairing.
- Garlic powder/fresh garlic: garlicky warmth, fresh is brighter.
- Onion powder: rounds flavors with sweet onion background notes.
- Paprika: mild smokiness and color, makes things look cozy.
- Dried thyme/Italian seasoning: herbiness that’s relaxed and homey.
- Olive oil: adds silkiness, helps mouthfeel if you want it.
- Lemon juice: bright tang, cuts richness, wakes the dish up.
- Cornstarch + water: quick thickener if you want a saucier finish.
- Fresh parsley: a fresh green pop, looks nice and tastes fresh.
Ingredient Quantities
- 2 to 3 lb boneless skinless chicken breasts (about 4 medium)
- 1 cup low sodium chicken broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder or 2 to 3 cloves fresh garlic, minced
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme or 1 tsp Italian seasoning
- 1 tbsp olive oil (optional)
- 1 tbsp lemon juice (optional)
- 1 tbsp cornstarch plus 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. Pat 2 to 3 lb boneless skinless chicken breasts dry with paper towels, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder (or 2 to 3 cloves minced), 1 tsp onion powder, 1 tsp paprika, and 1 tsp dried thyme or Italian seasoning.
2. If using, drizzle 1 tbsp olive oil over the chicken and rub the seasonings in so it sticks; a little oil helps with browning if you sear first, but it is optional.
3. Pour 1 cup low sodium chicken broth into the bottom of the slow cooker and add 1 tbsp lemon juice if you want a brighter flavor.
4. Place the seasoned chicken breasts in a single layer in the slow cooker, overlapping slightly if needed but try not to stack them too much.
5. Cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the internal temperature reaches 165°F and the chicken is tender. Exact time depends on thickness, so check with a meat thermometer.
6. Optional sear hack: for more color and flavor, quickly brown the breasts 1 to 2 minutes per side in a hot skillet before putting in the slow cooker, but don’t worry if you skip this step.
7. When done, remove chicken to a plate and let rest 5 minutes. You can shred it with two forks for tacos, salads, or sandwiches, or slice it for plates.
8. To make a quick gravy, pour the cooking liquid into a small saucepan, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth, bring liquid to a simmer and whisk in the slurry until thickened, taste and adjust salt and pepper.
9. Serve chicken with the sauce spooned over, garnish with chopped fresh parsley if desired. Store leftovers in the fridge up to 4 days or freeze for longer meal prep.
Equipment Needed
1. Slow cooker (or crockpot)
2. Cutting board and chef knife
3. Measuring spoons and measuring cup
4. Paper towels
5. Tongs or spatula
6. Meat thermometer
7. Large skillet (optional, for searing)
8. Small saucepan and whisk (for gravy)
9. Two forks (for shredding)
FAQ
Slow Cooker Chicken Breasts Recipe Substitutions and Variations
- Chicken broth: use low-sodium vegetable broth for a vegetarian swap, or 1 cup water plus 1 chicken bouillon cube if you dont have broth.
- Kosher salt: replace with 3/4 tsp table salt (it’s finer so use less), or 1 tsp soy sauce for extra umami if you’re ok with a little color change.
- Garlic powder: use 2 to 3 cloves fresh garlic, minced, or 1/2 tsp jarred minced garlic if you’re short on time.
- Cornstarch (for thickening): swap with 1 tbsp all-purpose flour mixed into 2 tbsp cold water, or use 1 tbsp arrowroot for a clearer, gluten-free gravy.
Pro Tips
1. Give the breasts a quick pound or slice so they’re all about the same thickness, otherwise the thin ones will overcook while the thick ones are still raw. It only takes a minute and makes a huge difference, trust me.
2. If you want juicier chicken, salt them about 20 to 30 minutes before cooking or rub a little oil on them right before you drop them in the cooker. Salt draws moisture out then it gets reabsorbed so the meat stays tender, and the oil helps seasonings stick.
3. Skip guessing the time, use an instant read thermometer and pull the chicken at 160 to 162°F, it will finish to 165°F while resting. Also if you brown them in a hot pan for 1 to 2 mins per side you get more flavor without messing with the slow cooker time.
4. Don’t throw away the cooking liquid. Taste it, fix the seasoning and thicken it with the cornstarch slurry or reduce it on the stove for a quick sauce. Add a squeeze of lemon or a pat of butter at the end to brighten and smooth the flavor.
Slow Cooker Chicken Breasts Recipe
I made Slow Cooker Chicken Breasts that stay surprisingly juicy and shred into perfect fridge-ready protein for zero-fuss weeknight meals.
4
servings
600
kcal
Equipment: 1. Slow cooker (or crockpot)
2. Cutting board and chef knife
3. Measuring spoons and measuring cup
4. Paper towels
5. Tongs or spatula
6. Meat thermometer
7. Large skillet (optional, for searing)
8. Small saucepan and whisk (for gravy)
9. Two forks (for shredding)
Ingredients
2 to 3 lb boneless skinless chicken breasts (about 4 medium)
1 cup low sodium chicken broth
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder or 2 to 3 cloves fresh garlic, minced
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme or 1 tsp Italian seasoning
1 tbsp olive oil (optional)
1 tbsp lemon juice (optional)
1 tbsp cornstarch plus 2 tbsp cold water (optional, for thickening)
Fresh parsley, chopped, for garnish (optional)
Directions
- Pat 2 to 3 lb boneless skinless chicken breasts dry with paper towels, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder (or 2 to 3 cloves minced), 1 tsp onion powder, 1 tsp paprika, and 1 tsp dried thyme or Italian seasoning.
- If using, drizzle 1 tbsp olive oil over the chicken and rub the seasonings in so it sticks; a little oil helps with browning if you sear first, but it is optional.
- Pour 1 cup low sodium chicken broth into the bottom of the slow cooker and add 1 tbsp lemon juice if you want a brighter flavor.
- Place the seasoned chicken breasts in a single layer in the slow cooker, overlapping slightly if needed but try not to stack them too much.
- Cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the internal temperature reaches 165°F and the chicken is tender. Exact time depends on thickness, so check with a meat thermometer.
- Optional sear hack: for more color and flavor, quickly brown the breasts 1 to 2 minutes per side in a hot skillet before putting in the slow cooker, but don’t worry if you skip this step.
- When done, remove chicken to a plate and let rest 5 minutes. You can shred it with two forks for tacos, salads, or sandwiches, or slice it for plates.
- To make a quick gravy, pour the cooking liquid into a small saucepan, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth, bring liquid to a simmer and whisk in the slurry until thickened, taste and adjust salt and pepper.
- Serve chicken with the sauce spooned over, garnish with chopped fresh parsley if desired. Store leftovers in the fridge up to 4 days or freeze for longer 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.
Nutrition Facts
- Serving Size: 404g
- Total number of serves: 4
- Calories: 600kcal
- Fat: 16g
- Saturated Fat: 5.5g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 9g
- Cholesterol: 290mg
- Sodium: 440mg
- Potassium: 900mg
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 0.5g
- Protein: 105g
- Vitamin A: 120IU
- Vitamin C: 0.5mg
- Calcium: 45mg
- Iron: 2.4mg
