Slow Cooker Chicken Breast

Prep Time 5 mins
Total Time 3 hrs 5 mins
Servings 4 servings

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This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.

slow cooker chicken breast in white crockpot sitting in broth


Boring, right??

Except, perfect slow cooker chicken breast isn’t boring at all.

This chicken is so flavorful, and so juicy, with just a few ingredients (and one secret ingredient!).

I will admit, I have made plenty of dry, overcooked, unpalatable boneless chicken breasts in the slow cooker. I’m not proud of it, but we all do it every now and then, am I right??

I wanted to come up with a foolproof way to make great crockpot chicken breast — that is big on flavor (but still versatile enough to use it a variety of different ways or add your own sauce at the end), and ridiculously juicy.

Naturally, I started with this Crockpot Shredded Chicken recipe as my base, since so many of you have already loved it (check out this Instant Pot Shredded Chicken if that’s more your style!), but I made a couple swaps and additions for an extra little boost of flavor.

This slow cooker chicken recipe is perfect just on its own, with a side of rice or noodles or a big salad if that’s your thing, but if you’ve got leftovers?

Throw them in this Crockpot Chicken Spaghetti the next day, or swap the ground beef for chicken in this Rigatoni Pasta Bake.

crockpot chicken breast on blue plate sliced close up

How to make perfect Slow Cooker Chicken Breast:

  1. Choose good quality chicken. I’m not saying it has to be expensive (I buy my chicken breasts frozen when they’re on sale!), but overtime I’ve noticed that there can be a real difference in quality from one box of chicken breasts to the next. Find a kind you’re happy with it and stick with it.
  2. Not too full or too empty: I use this 2.5 quart crockpot for, honestly? Almost everything these days. It’s the perfect size for 4 or 6 chicken breasts. I’ve found if I cook just a couple chicken breasts in a larger crockpot, it cooks more quickly and is more prone to overcooking. When you have your slow cooker at least half full, it gives the chicken a little “insulation” and prevents it from cooking too quickly.
  3. To sear or not to sear. I tried both ways because I like to know what I’m talking about when I’m giving you the most delicious slow cooker chicken breast you’ve ever had. What I found was not a lot of difference between the two. If you want to sear it beforehand, go ahead, if you’re frazzled enough as it is and want to dump and go, do that.
  4. Butter (my secret ingredient that makes all the difference). Or margarine. Another moment of honesty — I use margarine a lot. I just don’t hate it. Chicken thighs are known to have much better flavor and juiciness than breasts, and it’s because they have 3x the amount of fat. I figured if I added just a little bit of fat into the slow cooker, I could give my chicken breasts some of that some fat love. (SPOILER: it works. It’s delicious, and not even drowning in half a cup).
  5. Don’t overcook. If you want a longer cook time, try filling your slow cooker more than half full, as this slows down the cooking process some.
slow cooker chicken breast close up on blue plate sliced

Tips for making frozen chicken in the crockpot:

Here’s the truth:

I woke up one morning, the morning I wanted to start testing this slow cooker chicken breast, with my chicken breasts still rock solid in the freezer because I, like many parents of 3 kids 6 and under, had forgotten to take them out.

Rather than cooking frozen chicken in the crockpot, I placed my chicken breasts in a large freezer bag, sealed it tight, and covered them with cool water (think perfectly not cold or not warm), and let them sit about 20 minutes. Flip, and let sit another 20 minutes. Perfectly thawed.

I threw them in the slow cooker and away I went.

It’s not that you can’t cook frozen chicken in the crockpot — it’s just that I knew they would cook more evenly and probably be better if I didn’t.

Now, I’ve cooked frozen chicken breasts plenty of times (remember that I used to work outside of the house and be gone for 8+ hours a day), and they’ve been just fine.

They will release more moisture and cook a little less evenly, but the world will (probably) not end.

Variations on this Slow Cooker Chicken Breast:

  • Toss in a package of taco seasoning for slow cooker chicken tacos!
  • Brush with barbecue sauce once they’re done cooking, before serving.
  • Brush with pretty much any of your favorite sauces, and there you go — the easiest dinner you never had to babysit!
  • Jazz things up and try this Crockpot Tuscan Chicken!

More crockpot chicken breast recipes:

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Slow Cooker Chicken Breast

4.93 from 249 votes
This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 157cal


  • 4 boneless skinless chicken breasts
  • 1/4 cup low sodium chicken broth
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon paprika


  • In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
  • Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
  • Add the chicken to the slow cooker, overlapping only as much as necessary.
  • Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached. 
  • If you’re hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

Nutrition Information

Calories: 157cal | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 451mg | Potassium: 430mg | Vitamin A: 150IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg
Keywords crockpot chicken, slow cooker chicken

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. TX Girl says

    I have made this recipe about a dozen times, mostly to have chicken on hand for the week. Works great every time. I have doubled and tripled the recipe and it still comes out great.

  2. Susan Ash says

    If I have a larger crockpot (6qt) could I double the recipe and have the same result? Didn’t want to overcook them!

    • The Recipe Rebel says

      Hi Susan, I’ve only tested the recipe as is, but if you have a big enough crockpot you should be able to double it. I would just check the internal temperature to make sure they don’t overcook. If you decide to experiment, let me know how it goes!

  3. Judy Berman says

    Besides making a very delicious chicken sandwich, the next day, I used most of a chicken for a chicken pot pie. The chicken shredded very easily and was very moist. I added rice and lots of mushrooms and I put cornbread muffin recipe on top, then baked it for about 30 minutes. It was delicious.

  4. Carol says

    Started using this recipe during summers when it’s too hot to turn on oven. The chicken turns out perfect every time. I basically use, chicken broth, dried onion flakes, dried garlic, rosemary, a bay leaf, salt/ pepper and paprika. Depending on the day, I’ve slow-cooked the breasts for 4hr. cycle and 6hr…..You still end-up with a better version of “rotisserie” chicken, than you could buy at the grocery store!

  5. Jim says

    You didn’t mention the temperature setting, I guess it would be set to high for 3 hours. I haven’t used a slow cooker until now.

    • The Recipe Rebel says

      Hi Jim! It’s listed in Step 4. Cover and cook on low for 3 hours or until internal temperature is 165 F degrees is reached. Hope you enjoy it!

  6. Nichole Whitlock says

    I want to try this because I always overcook chicken in the crockpot and it’s just not good. I have a 2 quart crockpot – I can’t seem to find a 2.5 quart crockpot. Would this recipe work in that?

  7. Alyson says

    Thank you for the recipe! I just made these, and the chicken is delicious! I ended up using 1/2 cup of broth, because I have a bigger slow cooker and I was nervous it would stick. Do you have any recommendations for how to use the leftover broth?

  8. Mariam says

    Great recipe and it’s so versatile! The butter is definitely a game changer and I also used fresh garlic cloves which also helped bring so much flavor! I used the chicken to add to a salad the first 2 days, and then I used it on a cauliflower wrap and added melted cheese and hot sauce, and today I made a delicious chicken salad with the remainder of what was left! I am going to use this recipe again to make the chicken salad this upcoming week!

  9. Beverly McNamara says

    Very excited to try your recipes👍
    Do you have a simple recipe for
    Slow cooker lamb shanks?
    Thank You!

  10. Lynne says

    This recipe sounds like exactly what I’ve been looking for, for ages! One question though – 1/4 cup liquid in my 5-quart slow cooker and 3 boneless chicken breasts will mean the chicken is almost completely submerged in the liquid for most of its cooking time. Is that how it’s supposed to be? I’m just a bit worried it could turn out more like boiled chicken.

    • The Recipe Rebel says

      Hi Lynne, the recipe calls for 4 chicken breast so they are normally overlapping for me and I use a smaller crock pot, so I am unsure how your chicken breast will turn out. Also if using a larger crock pot it cooks more quickly and is more prone to overcooking, so you’ll have to watch it.

  11. Linda says

    I love this recipe because it is so easy and tender when done . Thank you. Used it a few times now 👍

  12. Faye says

    I made this recipe today for Fathers Day! It turned out great. I added celery,onions, potatoes and carrots.we really enjoyed it thank you.

  13. Amber Rau says

    Hello!! I made this for my family…we added a lil more of the spices and chicken broth even rubbed some butter on the chicken and it came out perfect…not dry at all and everyone loved it!! Will definitely be making this again and again!!!

  14. Eric says

    I made this recipe at 2x for six chicken breasts that were getting beyond their “use by” date so I had to cook them without much planning. With two tablespoons of butter, I used leftover beef broth I had in the fridge rather than chicken broth, and I just used a couple of those Taco Seasoning spice packets by McCormick for the seasoning. It saved our chicken! I was only getting started three hours before dinner and I was nervous it wouldn’t be long enough, so I started my Ninja pot on high to get it to heat up quicker and then turned it down to low for the three hours. When I probed the largest breast, it was at 177, so I probably didn’t need to kick-start it. It hadn’t turned too dry yet and was still really good though. This recipe is a great starting point for experimentation.

  15. Mary M Warren says

    This isn’t bad for chicken breast. It was still a little dry, but just a little. There are chicken breast recipes I like better, but this is pretty good for a basic. I doubled the broth and spices, and I’m glad I did. But I can now use the leftovers in a cobb salad or as fajita meat. Might also be very good with salsa verde.

    • The Recipe Rebel says

      Hi Mary! Can I ask what the internal temperature was of your chicken? If it was dry this is due to overcooking. The internal temperature should never be above 165 F.

  16. Joddie says

    Made this for my brother and he LOVED it! He commented on how juicy it was. I was concerned about 3 hours on low but it came out great! I added 1/4 extra of the chicken broth just cause he tends to like more sauce/gravy on everything. Also added some minced garlic and Walkerswood Jerk seasoning. THANK YOU!

  17. Eva says

    Honestly I was skeptical that 3hrs on low would be enough but WOW. Chicken was excellent and I can’t wait to make it again.
    Love from Ireland!

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