Slow Cooker Chicken Breast
Slow cooker chicken breast cooks gently with seasoning and liquid until it is tender enough to slice or shred.
About This Recipe
Slow cooker chicken breast is useful for meal prep because it cooks gently and can be sliced or shredded. The challenge is keeping lean chicken from drying out.
Use enough seasoning and a little liquid, then stop cooking when the chicken is tender rather than leaving it on heat all day.
Ingredients
- ✓1 teaspoon salt
- ✓1/2 teaspoon black pepper
- ✓1/2 tablespoon garlic powder
- ✓1/2 tablespoon onion powder
- ✓1 teaspoon paprika
- ✓2 pounds boneless skinless chicken breasts
- ✓2 tablespoons butter
- ✓1/2 cup chicken broth
Ingredient Notes
- Chicken breast: Similar-size pieces cook more evenly.
- Liquid: Broth or sauce prevents scorching and adds flavor.
- Seasoning: Season both sides before slow cooking.
- Resting: Rest briefly before slicing so juices settle.
Instructions
- 1
In a small bowl, add the salt, pepper, garlic powder, onion powder, and paprika and stir to combine. Add the chicken breasts to a slow cooker, then sprinkle the seasoning evenly over the chicken breasts. Add the butter and chicken broth and cover the slow cooker.
- 2
Cook on low for 5-6 hours, or on high for about 3 hours, checking the internal temperature of the chicken to be sure it has reached 165 degrees F. in the thickest spots.
- 3
Once cooked, turn off the slow cooker and remove the chicken. Slice or dice as desired, then add back to the broth to soak up the juices. Use in place of rotisserie chicken in recipes. Serve over rice, zoodles, cauliflower rice, or your favorite pasta noodles.
Katy’s Kitchen Tips
- Do not overfill the slow cooker.
- Cook on low when possible for a gentler texture.
- Check doneness early if the breasts are small.
- Shred with some cooking liquid to keep it moist.
Variations and Substitutions
- BBQ chicken: Use barbecue sauce as the cooking liquid.
- Taco chicken: Add taco seasoning and salsa.
- Herb chicken: Use garlic, thyme, and broth.
- Creamy: Stir in a little cream cheese near the end.
What to Serve With Slow Cooker Chicken Breast
Serve over rice, pasta, salads, baked potatoes, tortillas, or sandwich rolls.
Storage and Reheating
Refrigerate with cooking liquid for up to 4 days.
Freeze shredded chicken in portions for quick meals.
Common Mistakes to Avoid
- Cooking too long: Lean chicken breast can dry out.
- No liquid: A small amount helps protect texture.
- Uneven sizes: Smaller pieces finish earlier.
- Discarding juices: The cooking liquid keeps leftovers moist.
FAQ
Can I use frozen chicken?
For food safety, thaw it first before slow cooking.
How do I know it is done?
Chicken should reach 165°F and shred or slice easily.
Can I shred it?
Yes. Shred while warm with some cooking liquid.
Can I freeze leftovers?
Yes. Freeze with a little liquid to prevent dryness.
Nutrition Facts
- Calories: 95 kcal
- Carbohydrates: 1 g
- Cholesterol: 44 mg
- Fiber: 0.2 g
- Protein: 12 g
- Sodium: 434 mg
- Sugar: 0.1 g
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.1 g