A plate of sliced, Slow Cooked Crockpot Chicken Breast garnished with rosemary sprigs. The chicken is accompanied by fresh green beans and two lemon slices, all arranged on a white plate. The chicken has a golden-brown, seasoned exterior. - 1

With 15 minutes of prep, you can set it and forget it for juicy, flavorful slow cooker Crock Pot Chicken Breasts in just a few simple steps.

in this article:

  • Why We Created This Crock Pot Chicken Breasts Recipe
  • Ingredient Spotlight
  • Step By Step Instructions
  • Use The Stock To Make A Sauce
  • Make It Your Own
  • Recipe Tips
  • Storage & Freezing Instructions ❄
  • Slow Cooker Crock Pot Chicken Breasts
  • Use The Stock To Make A Sauce
  • FAQs

I love using my crockpot on busy days when I want a delicious meal with minimal effort. Slow-cooked to perfection, these chicken breasts are juicy and flavorful, perfect for any meal.

A white plate with sliced, Slow Cooked Crockpot Chicken Breasts garnished with herbs and lemon wedges. - 2

When I came up with this chicken recipe, I knew it would become a go-to in my kitchen. Cooking chicken breast in a slow cooker is easy and great for lunch, dinner, or meal prep. I chose savory seasonings, onions, and garlic to give it a delicious, versatile flavor that can be used in many different dishes.

This recipe is perfect for shredding tender chicken for dishes like chicken and yellow rice or chicken salad or served as is with roasted broccoli and sour cream mashed potatoes .

Why We Created This Crock Pot Chicken Breasts Recipe

I developed this seasoned slow cooker chicken breast recipe to provide a simple, delicious, and versatile meal option for busy families. This site is known for easy-to-make recipes, and this one will quickly become a standout favorite. Here’s why you’ll love it:

  • Effortless Preparation : By combining a few basic ingredients and letting the slow cooker do the work, you end up with perfectly juicy chicken without any hassle.
  • Delicious Flavor: The combination of savory seasonings, onions, and garlic was chosen to provide a delicious, well-rounded flavor that can be used in a variety of dishes.
  • Adaptable: This crockpot chicken is an excellent base for a variety of dishes, making it perfect for lunch or dinner or using leftovers in your weekly meal prep. It’s designed to fit seamlessly into any meal plan, ensuring the whole family enjoys it.

Ingredient Spotlight

raw chicken breasts on a white background - 3

Chicken breasts are the star of this recipe. For the best results, choose fresh, organic chicken breasts if possible. When buying chicken breasts, look for ones that are uniform in size for even cooking.

If you need a substitute , boneless, skinless chicken thighs work well, providing a slightly richer taste.

JUMP TO RECIPE

Step By Step Instructions

You can find the printable full recipe at the bottom of this post (just click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Step 1: Prepare the Chicken

  • Pat the chicken breasts dry with paper towels. This will help the oil to coat better.

Step 2: Season the Chicken

  • In a small bowl, mix the seasoned salt, garlic powder, paprika, rosemary, and dried thyme.
A close-up image of a whisk blending a mixture of various spices and seasonings in a clear glass bowl. The spices appear to include salt, paprika, and other finely ground ingredients, creating a coarse, reddish-brown blend perfect for seasoning chicken breasts for the slow cooker. - 4
  • Coat the chicken with olive oil and then rub the seasoning mixture evenly over both sides of the chicken breasts.
A white plate holds four raw chicken breasts sprinkled with seasoning, ready for the Crock Pot. A spoon containing the same seasoning lies on the plate, with a small bowl of additional seasoning nearby, all set on a white marble surface. - 5

Step 3: Set Up the Slow Cooker

  • Pour the chicken stock into the bottom of the slow cooker. Add the sliced onion and garlic cloves.

Step 4: Cook the Chicken

  • Place the seasoned chicken breasts on top of the onions and garlic in the slow cooker.
A Crock Pot filled with seasoned raw chicken breasts, sliced onions, and a small amount of broth. The chicken is dusted with red spices, and the onions are visible around the edges, preparing to be cooked. - 6
  • Cover the slow cooker with its lid. Cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken reaches an internal temperature of 165°F.
Four seasoned chicken breasts cook in a dark-colored pan with a savory broth. The chicken is browned and surrounded by thin slices of onion, evoking the rich flavors of a slow-cooker dish. - 7

Step 5: Finish and Serve

  • Once done, remove the chicken breasts from the slow cooker. Let them rest for a few minutes before slicing or shredding.

Use The Stock To Make A Sauce

After cooking the chicken breasts, you can easily turn the flavorful stock into a delicious sauce. Check the notes section in the recipe card for instructions.

A plate with sliced slow-cooked chicken breast garnished with rosemary, accompanied by fresh green beans and two lemon slices. The chicken has a golden, glazed appearance. - 8

Make It Your Own

This recipe is highly versatile. You can change the seasoning to suit your needs, like using taco seasoning for Mexican dishes or Italian seasoning to pasta dishes. If you prefer a bit of heat, try adding a pinch of cayenne pepper or some red pepper flakes.

Recipe Tips

  • Keep the Lid Closed: Avoid opening the slow cooker frequently, as it releases heat and extends cooking time.
  • Uniform Chicken Sizes: Ensure chicken breasts are similar in size to cook evenly.
  • For the best results, always slow cook cook boneless, skinless chicken breasts on the low setting. The high setting is not recommended, as it can make the chicken very dry and tough, even if checked early. On high, the chicken turns out drier; I consistently get the best results with the low setting.
  • To ensure your chicken is cooked perfectly every time, use a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding any bones. The chicken is safe to eat when the internal temperature reaches 165°F. This simple step helps you achieve juicy, properly cooked chicken without any guesswork.
  • If you plan to use skin-on or bone-in chicken breasts or thighs , the cooking times may vary. Always check the internal temperature of the chicken, ensuring it reaches 165°F before consumption.

Storage & Freezing Instructions ❄

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, you can use the microwave or add the chicken to a pan and over medium low heat until warmed

Freezing: You can freeze the cooked chicken breasts in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Rate This Recipe

A plate of sliced, Slow Cooked Crockpot Chicken Breast garnished with rosemary sprigs. The chicken is accompanied by fresh green beans and two lemon slices, all arranged on a white plate. The chicken has a golden-brown, seasoned exterior. - 9

Ingredients

  • ▢ 4 chicken breasts (boneless & skinless )
  • ▢ 2 tablespoons olive oil
  • ▢ 1 teaspoon paprika
  • ▢ 1 teaspoon garlic powder
  • ▢ ½ teaspoon fresh rosemary (finely chopped)
  • ▢ ½ teaspoon dried thyme
  • ▢ 1 teaspoon seasoned salt
  • ▢ ½ garlic powder
  • ▢ ¾ cup chicken stock
  • ▢ 1 onion (sliced)
  • ▢ 2 garlic cloves (whole, peeled)

Instructions

  • Pat the chicken breasts dry with paper towels.
  • In a small bowl, mix the seasoned salt, garlic powder, paprika, rosemary, and dried thyme.
  • Coat the chicken with the olive oil and then rub the seasoning mixture evenly over both sides of the chicken breasts.
  • Pour the chicken stock into the bottom of the slow cooker. Add the sliced onion and garlic cloves.
  • Place the seasoned chicken breasts on top.
  • Cook on low for 4 to 5 hours or until the chicken reaches an internal temperature of 165°F.
  • Once done, remove the chicken breasts from the slow cooker. Let them rest for a few minutes before slicing or shredding.

Tips

Use The Stock To Make A Sauce

  1. Remove the Chicken : Once the chicken breasts are cooked, remove them from the slow cooker and let them rest for a few minutes before slicing or shredding.
  2. Strain the Stock : Pour the remaining stock, onions, and garlic from the slow cooker through a fine-mesh strainer into a saucepan. Discard the solids, or you can mash the garlic and then add the garlic and onions back into the sauce.
  3. Reduce the Stock : Place the saucepan over medium-high heat. Bring the stock to a boil, then reduce the heat to medium and let it simmer until the liquid is reduced by half, which should take about 10-15 minutes.
  4. Thicken the Sauce : For gravy: If you prefer gravy, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk the slurry into the simmering stock until the sauce thickens to your desired consistency. For a Creamy Sauce : For a creamier sauce, add 1/2 cup of heavy cream to the reduced stock. Stir well and let it simmer for another 5 minutes until the sauce thickens.
  5. Season to Taste : Taste the sauce and adjust the seasoning if necessary. You may want to add a pinch of salt, pepper, or additional herbs to enhance the flavor.
  6. Serve : Pour the sauce over the sliced or shredded chicken breasts and serve immediately. Enjoy the rich and flavorful addition to your meal!

Nutrition

How long does chicken breast take in a slow cooker?

Cover your crockpot and cook the chicken breasts on low for 4 to 5 hours or on high for 2 to 3 hours. The chicken is done when the internal temperature reaches 165°F. Use the chicken in your favorite recipes.

How do you keep chicken breast from drying out in a crock pot?

For the best results, always slow-cook boneless, skinless chicken breasts on the low setting and stop cooking them as soon as they reach the proper internal temperature of 165°F. The high setting is not recommended, as it can make the chicken very dry and tough, even if checked early.

Is it OK to put raw chicken in slow cooker?

Yes, you can cook raw chicken in a slow cooker as long as it reaches an internal temperature of 165°F.

A plate of sliced, Slow Cooked Crockpot Chicken Breast garnished with rosemary sprigs. The chicken is accompanied by fresh green beans and two lemon slices, all arranged on a white plate. The chicken has a golden-brown, seasoned exterior. - 10

Slow Cooker Crock Pot Chicken Breasts

Ingredients

  • 4 chicken breasts boneless & skinless
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon fresh rosemary finely chopped
  • ½ teaspoon dried thyme
  • 1 teaspoon seasoned salt
  • ½ garlic powder
  • ¾ cup chicken stock
  • 1 onion sliced
  • 2 garlic cloves whole, peeled

Instructions

  • Pat the chicken breasts dry with paper towels.
  • In a small bowl, mix the seasoned salt, garlic powder, paprika, rosemary, and dried thyme.
  • Coat the chicken with the olive oil and then rub the seasoning mixture evenly over both sides of the chicken breasts.
  • Pour the chicken stock into the bottom of the slow cooker. Add the sliced onion and garlic cloves.
  • Place the seasoned chicken breasts on top.
  • Cook on low for 4 to 5 hours or until the chicken reaches an internal temperature of 165°F.
  • Once done, remove the chicken breasts from the slow cooker. Let them rest for a few minutes before slicing or shredding.

Notes

Use The Stock To Make A Sauce

  1. Remove the Chicken : Once the chicken breasts are cooked, remove them from the slow cooker and let them rest for a few minutes before slicing or shredding.
  2. Strain the Stock : Pour the remaining stock, onions, and garlic from the slow cooker through a fine-mesh strainer into a saucepan. Discard the solids, or you can mash the garlic and then add the garlic and onions back into the sauce.
  3. Reduce the Stock : Place the saucepan over medium-high heat. Bring the stock to a boil, then reduce the heat to medium and let it simmer until the liquid is reduced by half, which should take about 10-15 minutes.
  4. Thicken the Sauce : For gravy: If you prefer gravy, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk the slurry into the simmering stock until the sauce thickens to your desired consistency. For a Creamy Sauce : For a creamier sauce, add 1/2 cup of heavy cream to the reduced stock. Stir well and let it simmer for another 5 minutes until the sauce thickens.
  5. Season to Taste : Taste the sauce and adjust the seasoning if necessary. You may want to add a pinch of salt, pepper, or additional herbs to enhance the flavor.
  6. Serve : Pour the sauce over the sliced or shredded chicken breasts and serve immediately. Enjoy the rich and flavorful addition to your meal!

Nutrition

Thank you for visiting Erren’s Kitchen!