Crockpot Chicken Breast is an easy, comforting recipe for tender, juicy chicken that cooks slowly in a flavorful broth with simple herbs and seasonings. It is one of those recipes you can prepare in just a few minutes, turn on the slow cooker, and come back later to dinner that is ready to serve.
I especially like making this on busy days when I don’t want to stand over the stove. The slow cooker does almost all the work, and the chicken comes out tender enough to slice, shred, or serve with your favorite sides.
What Is Crockpot Chicken Breast
Crockpot Chicken Breast is chicken breasts cooked slowly in a crockpot with chicken broth, garlic, herbs, and simple seasonings. The gentle cooking method allows the chicken to become tender while absorbing the savory flavors from the cooking liquid.
Unlike recipes that require constant attention, this one is mostly hands-off. You simply season the chicken, add the ingredients to the crockpot, and let it cook until the chicken reaches the proper temperature.
The cooked chicken can be served whole with vegetables and potatoes, or shredded and used in sandwiches, wraps, salads, tacos, or meal-prep bowls. I love having leftovers because one batch can easily turn into several different meals.
Ingredients for Crockpot Chicken Breast
For the Chicken
- 4 boneless, skinless chicken breasts – Choose chicken breasts that are similar in size so they cook at roughly the same rate.
- 1 tablespoon olive oil – Adds a little richness and helps the seasonings coat the chicken.
- 1 teaspoon garlic powder – Adds savory garlic flavor.
- 1 teaspoon paprika – Gives the chicken mild smoky-sweet flavor and a little color.
- 1 teaspoon Italian seasoning – Adds a simple blend of herbs that pairs well with chicken.
- ½ teaspoon onion powder – Adds extra savory flavor.
- ½ teaspoon salt – Seasons the chicken and brings out its natural flavor.
- ¼ teaspoon black pepper – Adds mild peppery warmth.
For the Crockpot Cooking Liquid
- 1 cup chicken broth – Keeps the chicken moist while it cooks and provides a flavorful base.
- 3 cloves garlic, minced – Adds fresh garlic flavor to the broth and chicken.
- 1 small yellow onion, sliced – Adds sweetness and savory flavor as it slowly cooks.
- 1 teaspoon dried thyme – Adds an earthy herbal flavor.
- 1 teaspoon dried parsley – Adds mild herbal flavor and works well with the chicken.
- 2 tablespoons butter – Adds richness and helps keep the chicken moist and flavorful.
- 1 tablespoon fresh lemon juice – Adds a little acidity that brightens the overall flavor.
How to Make Crockpot Chicken Breast
- Prepare the chicken: Pat the chicken breasts dry with paper towels. If some breasts are much thicker than others, gently pound them to an even thickness. This helps them cook more evenly and prevents smaller pieces from becoming overcooked while larger pieces finish.
- Season the chicken: In a small bowl, combine the garlic powder, paprika, Italian seasoning, onion powder, salt, and black pepper. Sprinkle the seasoning evenly over both sides of each chicken breast and gently rub it into the meat.
- Prepare the crockpot: Place the sliced onion across the bottom of the crockpot. Spread it into an even layer so the chicken sits slightly above the bottom. The onions will slowly soften and add flavor to the cooking liquid.
- Add the garlic and herbs: Sprinkle the minced garlic, dried thyme, and dried parsley over the onions. These ingredients will infuse the broth as the chicken cooks.
- Add the chicken broth: Pour the chicken broth into the crockpot around the chicken rather than directly over the top. This helps keep the seasoning on the chicken while still giving the crockpot plenty of flavorful liquid.
- Add the butter and lemon: Place small pieces of butter over the chicken and add the fresh lemon juice to the cooking liquid. The butter adds richness, while the lemon keeps the flavor from becoming too heavy.
- Add the chicken: Place the seasoned chicken breasts on top of the onions in a single layer. Try not to stack the chicken because this can cause it to cook unevenly.
- Cover and cook: Place the lid securely on the crockpot. Cook on LOW for about 2½–4 hours, depending on the size and thickness of the chicken breasts. You can also cook on HIGH for about 1½–2½ hours when you need dinner sooner.
- Avoid opening the lid: Try not to repeatedly remove the lid while the chicken cooks. Every time you open the crockpot, heat escapes and the cooking time can increase. I know it is tempting to check on it, but leaving the lid alone makes the slow cooker work the way it should.
- Check the chicken temperature: Start checking the chicken toward the lower end of the cooking time. Insert a meat thermometer into the thickest part of the largest breast. The chicken is done when it reaches 165°F (74°C).
- Remove the chicken: Once the chicken reaches the correct temperature, carefully transfer it to a plate or cutting board. Don’t leave it sitting in the hot crockpot for a long time after it is done because the residual heat can continue cooking it.
- Let the chicken rest: Allow the chicken to rest for about 5–10 minutes before slicing. This gives the juices time to redistribute and helps the chicken stay moist.
- Slice or shred the chicken: Slice the chicken into pieces for serving, or use two forks to shred it if you plan to use it in sandwiches, wraps, salads, or other recipes. I usually shred the leftovers because it makes them so easy to use throughout the week.
- Taste the cooking liquid: If desired, taste a little of the broth left in the crockpot. You can spoon some over the sliced chicken for extra moisture and flavor.
- Serve warm: Arrange the chicken on a serving plate and spoon some of the flavorful cooking juices and softened onions over the top. Serve immediately with your favorite sides.
What to Serve Crockpot Chicken Breast
Crockpot Chicken Breast is incredibly versatile, so you can pair it with almost any classic side dish. Mashed potatoes are a favorite because they soak up the savory cooking juices from the chicken. Add green beans, roasted carrots, or broccoli to make the plate feel like a complete comfort-food dinner.
Rice is another easy choice. Serve the chicken over white rice, brown rice, wild rice, or a simple garlic butter rice. The flavorful cooking liquid can be spooned over the rice to keep it moist and add extra flavor.
For something lighter, pair the chicken with a simple green salad, roasted vegetables, or steamed broccoli. A squeeze of fresh lemon over the chicken can also brighten the meal.
You can turn the shredded chicken into a completely different dinner by serving it in tacos, wraps, sandwiches, or grain bowls. Add your favorite toppings and sauces depending on what you are in the mood for.
If you’re serving the chicken for a family dinner, dinner rolls or crusty bread are also a great addition. They are perfect for soaking up the savory juices left in the crockpot.
How to Store and Reheat
Store leftover Crockpot Chicken Breast in an airtight container in the refrigerator for up to 4 days. Keep some of the cooking liquid with the chicken when storing it because the broth helps prevent the meat from drying out.
For the best results, reheat the chicken gently on the stovetop. Place the chicken in a skillet with a few tablespoons of the reserved cooking liquid or chicken broth. Cover and warm over low heat until heated through. This method helps keep the chicken moist rather than drying it out.
You can also reheat individual portions in the microwave. Place the chicken in a microwave-safe dish and add a small splash of broth or water. Cover loosely and heat in 30–60 second intervals, stirring shredded chicken between intervals, until hot.
If you are reheating sliced chicken, avoid cooking it for much longer than necessary. Chicken breast can dry out quickly when reheated repeatedly, so gentle heat and a little extra broth make a big difference.
Crockpot Chicken Breast can also be frozen. Allow the chicken to cool completely, then place it in a freezer-safe container or bag with some of the cooking liquid. Freeze for up to 1 months for the best quality.
Thaw the chicken overnight in the refrigerator before reheating. If it seems dry after thawing, add a little chicken broth and warm it gently until hot. I like freezing the chicken in individual portions so I can pull out exactly what I need for a quick lunch or dinner.
Ingredients
Method
- Pat the chicken breasts dry and gently pound any very thick pieces to an even thickness so they cook at roughly the same rate.
- Combine the garlic powder, paprika, Italian seasoning, onion powder, salt, and black pepper, then season both sides of the chicken.
- Place the sliced onion in an even layer across the bottom of the crockpot.
- Sprinkle the minced garlic, dried thyme, and dried parsley over the onions.
- Pour the chicken broth around the chicken area so the seasoning stays on the meat.
- Add small pieces of butter over the chicken and stir the lemon juice into the cooking liquid.
- Place the seasoned chicken breasts in a single layer on top of the onions without stacking them.
- Cover and cook on LOW for 2½–4 hours or HIGH for 1½–2½ hours, depending on thickness.
- Keep the lid closed as much as possible so the slow cooker maintains its heat.
- Check the thickest part with a meat thermometer and remove the chicken when it reaches 165°F (74°C).
- Transfer the chicken to a plate and let it rest for 5–10 minutes so the juices can settle.
- Slice or shred the chicken, spoon some of the flavorful cooking liquid and softened onions over it, and serve warm.
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