Easy Slow Cooker Chicken Breast
Slow cooker chicken breast cooked until tender, juicy, and full of flavor. An easy, versatile recipe perfect for meal prep or dinner.
Ingredients
- 2–3 pounds boneless, skinless chicken breasts (about 4–6 pieces)
- 1 cup low-sodium chicken broth (or water)
- 2 tablespoons olive oil (or melted butter)
- 1 ½ teaspoons kosher salt (reduce if your broth is not low sodium)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ teaspoon dried thyme (or Italian seasoning)
- Optional: 1 tablespoon lemon juice or apple cider vinegar for brightness
- Optional: 1 teaspoon brown sugar or honey to balance flavors
Instructions
- Prep the slow cooker: Lightly grease the insert or use a liner. Pour the chicken broth into the bottom so there’s moisture right away.
- Season the chicken: In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and thyme. Pat the chicken breasts dry, rub with olive oil, then coat evenly with the seasoning blend.
- Arrange in the cooker: Place the chicken in a single layer, overlapping as little as possible. Add lemon juice or vinegar if using.
- Cook low and slow: Cover and cook on Low for 2 ½ to 4 hours, depending on thickness. Start checking around 2 ½ hours. The chicken is done when it reaches 165°F in the thickest part.
- Optional tenderness boost: Once it hits 160°F, turn off heat, keep covered, and let carryover cooking bring it to 165°F. This helps keep juices inside.
- Rest and slice: Transfer chicken to a plate and rest 5–10 minutes before slicing or shredding. Spoon a little cooking liquid over the top to keep it moist.
- Use the juices: Strain the cooking liquid and save it. It makes a quick pan sauce or keeps leftovers juicy when reheating.
