I’m sharing my Slow Cooker Chicken Breasts recipe that uses simple seasonings to create a moist, versatile base perfect for weeknight dinners and easy meal prep.

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I never thought boneless skinless chicken breasts could steal the weeknight show but here we are. I call this my Moist Crockpot Chicken Breast moment because the meat comes out so tender it almost doesnt feel like effort.

I usually keep things stupid simple, a little garlic powder and whatever mood Im in, then let the slow cooker do the rest. Its a Slow Cooker Chicken Breasts trick thats great for meal prep, and it turns into bowls sandwiches or a lightning dinner when things get busy.

You might not expect much, but once you try it youll be curious to tweak it.

Ingredients

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Chicken breasts: Lean protein that builds and repairs muscle low fat very versatile for meals.
Olive oil: Good source of monounsaturated fats adds silky richness and helps flavor carry.
Lemon juice: Bright acidic pop, adds vitamin C cuts richness and lifts savory flavors.
Garlic: Savory punch and aroma contains antioxidants and can make food taste bolder.
Brown sugar or honey: Sweetens gently balances the lemon and herbs adds caramelization and simple carbs.
Chicken broth or water: Adds moisture and savory background low sodium broth boosts flavor without extra fat.
Thyme or rosemary: Strong herbal aroma gives earthy piney notes tiny amount goes a long way.

Ingredient Quantities

2 lbs boneless skinless chicken breasts (about 3 large breasts trimmed)

1 teaspoon kosher salt (or 3/4 tsp table salt)

1/2 teaspoon black pepper

1 teaspoon garlic powder or 2 cloves garlic minced

1 teaspoon onion powder

1 teaspoon dried Italian seasoning

1/2 teaspoon smoked paprika (optional)

1/2 cup low sodium chicken broth or water

1 tablespoon olive oil (optional)

1 tablespoon lemon juice (optional)

1 tablespoon brown sugar or honey (optional)

2-3 sprigs fresh thyme or rosemary or 1 teaspoon dried (optional)

How to Make this

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1. Trim and pat dry 2 pounds boneless skinless chicken breasts, then season both sides with 1 teaspoon kosher salt (or 3/4 tsp table salt) and 1/2 teaspoon black pepper; if breasts are uneven, slice them horizontally so thickness is even for consistent cooking.

2. In a small bowl mix 1 teaspoon garlic powder (or 2 cloves minced), 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon smoked paprika if using; stir in 1 tablespoon brown sugar or honey only if you want a touch of sweetness.

3. Rub the seasoning mix all over the chicken; if you like, toss the chicken with 1 tablespoon olive oil to help the spices stick and give a bit more flavor.

4. Optional but worth it: quickly sear the chicken 1 to 2 minutes per side in a hot skillet with a little oil to get some color, then transfer to the slow cooker. Dont skip this if you want deeper flavor.

5. Pour 1/2 cup low sodium chicken broth or water into the bottom of the slow cooker, add 1 tablespoon lemon juice if using, and tuck 2 to 3 sprigs fresh thyme or rosemary or 1 teaspoon dried into the liquid; place the seasoned breasts on top and spoon any remaining rub over them.

6. Cover and cook on low 3 to 4 hours or on high
1.5 to
2.5 hours until the thickest part reaches 165 F on an instant read thermometer; check early because overcooking makes breasts dry.

7. When done, transfer the chicken to a cutting board and let rest 5 to 10 minutes so juices redistribute; reserve the cooking liquid to add back for moisture.

8. Shred with two forks or slice, then toss with a few tablespoons of the reserved juices to keep it juicy; taste and adjust salt, pepper, or a squeeze more lemon if needed.

9. Store in an airtight container in the fridge up to 4 days or freeze up to 3 months in meal sized portions; use this chicken for salads, tacos, sandwiches, casseroles, meal prep bowls, anything really.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for trimming and slicing breasts
2. Paper towels for patting the chicken dry
3. Small bowl and measuring spoons to mix the rub
4. Liquid measuring cup (1/2 cup) for broth or water
5. Tongs or a spatula to sear and transfer the chicken
6. Large skillet for quick searing (optional but worth it)
7. Slow cooker or crockpot to cook the chicken
8. Instant read thermometer to check the thickest part hits 165 F
9. Two forks for shredding plus airtight containers for storing leftovers

FAQ

Q: How long do I cook 2 lbs of chicken breasts in the slow cooker?

On LOW about 3 to 4 hours, on HIGH about 2 to 3 hours. Times vary with thickness, so check with an instant read thermometer — cook until internal temp reads 165°F (74°C), then let rest 5 to 10 minutes. If you go past that theyll dry out.

Q: Can I put frozen chicken straight into the slow cooker?

It’s safer to thaw first. Frozen can heat unevenly and may sit too long in the danger zone. If you must, add more time and make sure the internal temp reaches 165°F, but I dont recommend it for best texture.

Q: Do I need to sear the breasts first?

No, you dont have to. Searing 1 to 2 minutes per side in a hot pan with a little olive oil gives better color and flavor, but the slow cooker will still make tender chicken without it.

Q: How much liquid should I use and can I change it?

The recipe calls for 1/2 cup broth or water. Thats enough because the chicken will release juices. Use low sodium broth for more flavor. If you add a lot more liquid the sauce gets thin, you can reduce or thicken it after cooking with a cornstarch slurry.

Q: I want shredded chicken, how do I do that?

Cook a bit longer on LOW (about 4 to 5 hours) until forks pull meat apart easily. Or remove when at 165°F and shred with two forks or a mixer. For sliced chicken stop as soon as temp hits 165°F so it stays firm.

Q: How do I store and reheat leftovers?

Store in fridge up to 3 to 4 days, or freeze up to 3 months in airtight containers. Reheat to 165°F, add a splash of broth to keep it moist, warm gently in a skillet or microwave. Dont reheat more than once.

Slow Cooker Chicken Breasts Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (about 2 lbs) — they stay juicier in the slow cooker and tolerate longer cook times, but they’ll shred easier; veg swap, try 14 oz extra firm tofu, pressed and added for the last hour.
1/2 cup low sodium chicken broth or water: use 1/2 cup low sodium vegetable broth, dry white wine, or a light beer for different flavor, keep the amount the same.
1 tablespoon olive oil: use 1 tablespoon melted butter, avocado oil, or neutral oil like canola, works fine for browning and flavor.
1 tablespoon brown sugar or honey: substitute 1 tablespoon maple syrup, agave nectar, or 1 tablespoon coconut sugar, taste and adjust if you like it sweeter.

Pro Tips

– Even thickness matters. If one end is thicker, butterfly or gently pound the breasts so they cook at the same rate; check the temp early with an instant read thermometer so you don’t dry them out — remove at about 160 F and let carryover heat finish it to 165 F while resting.

– Searing is worth the tiny extra step. A quick 1 to 2 minute sear per side in a screaming hot pan adds a ton of flavor, even if you finish in the slow cooker. If you skip it, add a splash of soy sauce or Worcestershire to the liquid for more umami.

– Rescue the juices. Strain and reduce the cooking liquid on the stove, or whisk a little cornstarch into it to thicken, then toss shredded chicken with a few tablespoons so it stays moist. A squeeze of lemon at the end brightens everything, so add acid last.

– Quick brine trick when you have time. 15 to 30 minutes in a simple brine of 1 tablespoon salt and 1 tablespoon brown sugar per 2 cups water makes the breasts juicier and more forgiving if you overcook a bit.

– Store and reheat smart. Cool quickly, keep chicken in some of the cooking liquid in the fridge so it won’t dry out, and reheat gently over low heat or in the microwave with a damp paper towel or a splash of broth to preserve texture.

Slow Cooker Chicken Breasts Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Slow Cooker Chicken Breasts recipe that uses simple seasonings to create a moist, versatile base perfect for weeknight dinners and easy meal prep.

Servings

servings

Calories

375

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for trimming and slicing breasts
2. Paper towels for patting the chicken dry
3. Small bowl and measuring spoons to mix the rub
4. Liquid measuring cup (1/2 cup) for broth or water
5. Tongs or a spatula to sear and transfer the chicken
6. Large skillet for quick searing (optional but worth it)
7. Slow cooker or crockpot to cook the chicken
8. Instant read thermometer to check the thickest part hits 165 F
9. Two forks for shredding plus airtight containers for storing leftovers

Ingredients

2 lbs boneless skinless chicken breasts (about 3 large breasts trimmed)
1 teaspoon kosher salt (or 3/4 tsp table salt)
1/2 teaspoon black pepper
1 teaspoon garlic powder or 2 cloves garlic minced
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika (optional)
1/2 cup low sodium chicken broth or water
1 tablespoon olive oil (optional)
1 tablespoon lemon juice (optional)
1 tablespoon brown sugar or honey (optional)
2-3 sprigs fresh thyme or rosemary or 1 teaspoon dried (optional)

Directions

Trim and pat dry 2 pounds boneless skinless chicken breasts, then season both sides with 1 teaspoon kosher salt (or 3/4 tsp table salt) and 1/2 teaspoon black pepper; if breasts are uneven, slice them horizontally so thickness is even for consistent cooking.
In a small bowl mix 1 teaspoon garlic powder (or 2 cloves minced), 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon smoked paprika if using; stir in 1 tablespoon brown sugar or honey only if you want a touch of sweetness.
Rub the seasoning mix all over the chicken; if you like, toss the chicken with 1 tablespoon olive oil to help the spices stick and give a bit more flavor.
Optional but worth it: quickly sear the chicken 1 to 2 minutes per side in a hot skillet with a little oil to get some color, then transfer to the slow cooker. Dont skip this if you want deeper flavor.
Pour 1/2 cup low sodium chicken broth or water into the bottom of the slow cooker, add 1 tablespoon lemon juice if using, and tuck 2 to 3 sprigs fresh thyme or rosemary or 1 teaspoon dried into the liquid; place the seasoned breasts on top and spoon any remaining rub over them.
Cover and cook on low 3 to 4 hours or on high
5 to
5 hours until the thickest part reaches 165 F on an instant read thermometer; check early because overcooking makes breasts dry.
When done, transfer the chicken to a cutting board and let rest 5 to 10 minutes so juices redistribute; reserve the cooking liquid to add back for moisture.
Shred with two forks or slice, then toss with a few tablespoons of the reserved juices to keep it juicy; taste and adjust salt, pepper, or a squeeze more lemon if needed.
Store in an airtight container in the fridge up to 4 days or freeze up to 3 months in meal sized portions; use this chicken for salads, tacos, sandwiches, casseroles, meal prep bowls, anything really.

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.