Slow Cooker Chicken Breasts

Slow Cooker Chicken Breasts are your solution to perfectly juicy and flavorful meals every time. With our easy recipe, you can easily use this protein in salads, sandwiches, or as a standalone dinner.

Perfect for busy weeknights or meal prep, our step-by-step guide will show you how to cook chicken breasts in a crock pot with ease. It’s a slow cooker recipe the whole family will enjoy!

Close up view of a chicken breast sliced into pieces.


We’re keeping this crock pot chicken breast recipe super simple with a handful of simple ingredients.

You’ll find the full amounts further down the page.

  • Seasonings: We use a combination of salt, garlic powder, onion powder, ground black pepper, paprika and thyme.
  • Chicken. You’ll need several large boneless, skinless chicken breasts.
  • Broth: Use chicken or vegetable broth. Chicken stock works well, too! Make use to grab low-sodium broth if you’re salt sensitive.
  • Butter: We like unsalted butter for this recipe.


Our slow cooker chicken breasts recipe is a great way to get a head start on dinner or weekly meal prep. We love to use the cooked chicken in several of our favorite recipes.

Scroll to the recipe card below for the full instructions and ingredient amounts. 

  1. Combine the salt, garlic powder, onion powder, pepper, and paprika in a small bowl. Sprinkle liberally over both sides of the chicken breasts.
  2. Whisk together the chicken broth and butter, and pour the mixture into the slow cooker.
Herbs and seasonings stirred in a bowl.
Top down view of chicken broth in a slow cooker.
  1. Place your chicken breasts into the slow cooker in an even layer. Cover and cook on high for 3-4 hours or on low for 4-6 hours. The chicken is done once it reaches an internal temperature of 165°F on an instant read thermometer, and it shreds easily.
  2. Let the chicken to rest for 5-10 minutes before serving. 
Seasoned raw chicken breasts on a white plate.
Top down view of raw chicken breasts in a slow cooker.

Substitutions and Variations

  • Chicken: Use boneless chicken thighs instead of chicken breasts. 
  • Flavor: The seasonings you use are completely customizable. For some flavor variation try taco seasoning, Greek seasoning, blackened seasoning, Italian seasoning, or fajita seasoning.
  • Liquid: Use water in place of chicken broth if desired. Water may change the flavor slightly. 
  • Marinade: Try a marinade, sauce, or dressing like BBQ sauce, soy sauce, coconut milk, salsa, or Italian dressing.
  • Salt: For a lower sodium dish, use low sodium chicken broth and unsalted butter. Reducing or omitting the salt also helps.


We used a 7-quart slow cooker for this crock pot chicken recipe. That size slow cooker has enough room for 4 good sized chicken breasts without any overlapping. 

Some overlap is fine, but I definitely would fill it up with chicken. 


Refrigerator: Store these slow cooker chicken breasts shredded, sliced, cubed, or whole in an airtight container or covered in plastic wrap in the fridge for 3-4 days. Perfect for meal prepping.

Freezing: This chicken also freezes well. Place in a freezer safe container for up to 3 months. 

Thawing: When ready, let the chicken thaw overnight in the refrigerator. Warm it up on the stove or in the microwave or use it cold for recipes like cranberry chicken salad.

Reheating: Simply reheat the chicken in the microwave or on the stove until heated through. If frozen, make sure the chicken has completely thawed before heating.


  • Don’t overcook the it; otherwise, you’ll have dry and tough chicken instead of tender chicken. If you need to cook the chicken longer than the recipe states, add a little more to the slow cooker to lengthen the cooking time.
  • Do cook the chicken until it reaches an internal temperature of 165°F to ensure it’s cooked all the way through.
  • If you’re worried that the chicken may be dry, add a little extra butter!
  • Every slow cooker cooks a little differently. Adjust the cooking time as needed.
  • Breast meat dries out quickly if it’s sliced immediately after cooking. Make sure to let it rest for about 10 minutes before slicing and serving.
Top down view of four cooked chicken breasts in a dish.

Ways to Use Slow Cooker Chicken Breasts

There are so many great ways to incorporate slow cooker chicken breasts into your recipes. The possibilities are endless.

Frequently Asked Questions

Can I double this recipe?

Yes, it’s ok to double. Just keep in mind that the chicken breasts may stick together as the cook, and it will likely take longer to cook.

The key is not to overfill the crock pot. You don’t want it too full.

Can I use chicken thighs instead of chicken breasts?

Yes, absolutely! Boneless, skinless chicken thighs work great. Or use a mixture of dark meat and white meat chicken. Just ensure that the chicken cooks to 165°F when a meat thermometer is inserted into the thickest part.

Can I cook frozen chicken chicken breasts in the crock pot?

No, unfortunately not. According to the USDA information on slow cookers and food safety it’s not recommended to cook frozen chicken breasts in the slow cooker. Their temperature may not rise fast enough to keep harmful bacteria from growing.

How long should I cook chicken breasts in a the slow cooker?

The cook time varies by slow cooker, but we recommend cooking on high for 3-4 hours or on low for 4-6 hours.

Other Flavorful Chicken Recipes You’ll Love

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Top down view of slow cooker chicken breasts in a large serving dish.

Slow Cooker Chicken Breasts

5 from 1 vote
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Author: Kim
Prep Time: 10 minutes
Cook Time: 4 hours
Rest Time: 10 minutes
Total Time: 4 hours 20 minutes
Servings: 4 Servings


  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • teaspoon ground black pepper
  • teaspoon paprika, smoked or sweet
  • teaspoon dried thyme, optional
  • 2 pounds boneless skinless chicken breasts
  • ½ cup chicken broth, room temperature or warmed
  • 2 tablespoons unsalted butter, melted


  • In a small bowl, combine the salt, garlic powder, onion powder, pepper, and paprika. Sprinkle over both sides of the chicken breasts.
    ½ teaspoon salt
    ½ teaspoon garlic powder
    ¼ teaspoon onion powder
    ⅛ teaspoon ground black pepper
    ⅛ teaspoon paprika
    ⅛ teaspoon dried thyme
    2 pounds boneless skinless chicken breasts
  • In a small saucepan or measuring cup, whisk together the chicken broth and butter, then pour it into the slow cooker.
    ½ cup chicken broth
    2 tablespoons unsalted butter
  • Add the chicken to the slow cooker in an even layer, cover, and cook on high for 3-4 hours or on low for 4-6 hours or until the chicken reaches an internal temperature of 165°F on an instant read thermometer and shreds easily.
  • Allow the chicken to rest for 5-10 minutes before serving.
  • See post for storage options, tips, and FAQs.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 chicken breast. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1chicken breastCalories: 161kcalCarbohydrates: 1gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 80mgSodium: 431mgPotassium: 453mgFiber: 0.1gSugar: 0.1gVitamin A: 155IUVitamin C: 1mgCalcium: 9mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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