How to Cook Perfect Chicken Breasts in the Slow Cooker

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If you’ve ever struggled with dry, bland chicken breasts, a slow cooker (or Crock-Pot) might be your new best friend. Slow cooking chicken breasts is a hands-off, foolproof method that keeps the meat tender and juicy every time. With this easy recipe, you’ll season boneless chicken breasts with simple herbs and spices and let the crockpot work its magic. The result is flavorful, juicy chicken that’s versatile for many meals.

The best part? It only takes about 15 minutes of prep before you “set it and forget it.” After around 3 hours of slow cooking, you’ll have perfectly cooked chicken ready to enjoy. I have used these slow cooker chicken breasts in everything from salads and wraps to sandwiches or served alongside rice and veggies for dinner. Watch our video for a quick tutorial, or read on for the ingredients and step-by-step instructions to make this easy crockpot chicken breast recipe at home.

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Difficulty Level: easy

15 min Prep
3 hr Cook
3 hr 15 min Total
6 Servings

Slow Cooker Chicken Ingredients

  • 4 Chicken Breasts (Boneless and skinless)
  • 1/4 cup of Chicken Broth
  • 1 tbsp of Butter (Melted)
  • 3 sprigs of Fresh Rosemary
  • 3 sprigs of Fresh Thyme
  • 2 Bay Leaves
  • 1 Lemon (Halved)

Seasoning Ingredients

  • 1/2 tsp of Salt
  • 1/2 tsp of Dried Parsley
  • 1/2 tsp of Italian Dried Herbs
  • 1/2 tsp of Garlic Powder
  • 1/4 tsp of Onion Powder
  • 1/4 tsp of Paprika Powder
  • 1/8 tsp of Black Pepper
  • 1/8 tsp of Red Pepper Flakes (Optional)

Instructions

  1. In a small bowl, combine all the Seasoning ingredients and stir with a fork.
  2. Run chicken breasts under cold water and pat dry with paper towels.
  3. Place on a cutting board or plate and season both sides of the chicken with the prepared mixture.
  4. Add chicken broth and butter to the slow cooker and stir to combine.
  5. Add the chicken, overlapping as little as possible.
  6. Add lemon halves, fresh rosemary, thyme, and bay leaves.
  7. Cover and cook on low for 3 hours or more if needed, chicken should be tender and easy to shred.
  8. Discard rosemary, thyme, bay leaves, and lemon halves when done cooking.
  9. Shred the chicken using two forks.
  10. Serve on salads, rice, or part of sandwiches, wraps, and quesadillas.

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Nutrition

Calories: 295cal
Carbohydrate: 3g
Protein: 49g
Fat: 9g
Cholesterol: 145mg
Sodium: 642mg
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