This easy slow cooker chicken breast recipe yields tender, juicy pieces with minimal effort! Season the meat, then gently steam it in the covered pot. The savory juices make for a delicious gravy to drizzle on top.
Love easy meals? Try my recipes for slow cooker whole chicken and slow cooker chicken thighs.
Recipe Science
- The seasoning paste uses olive oil to help dissolve fat-soluble compounds in the dried spices, intensifying the flavors.
- Add just enough liquid to the slow cooker to avoid fully submerging the chicken, preventing poaching and ensuring it steams properly.
- This slow cooker method gently steams the chicken, helping to preserve the surface seasonings and ensure juicy, tender pieces.
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Why It Works
I’m a big fan of using my Crock-Pot for cooking a healthy family dinner. When I’m not sauteing chicken on the stovetop, I love that I can just add the lean white meat to the pot, cover it, and let the equipment do the work. The moist-heat cooking environment is similar to the French en cocotte method. The results are delectable- aromatic herb-infused bites in a flavorful juice.
This recipe is simple and easy, especially for those busy weeknights. To start, open up your spice drawer and grab some bold flavors. After steaming for a few hours, you’ll have flavorful drippings to pour on top or even make a sauce if you’d like. Pair this meal with creamy mashed potatoes and your favorite greens for the ultimate comfort food. It’s also a great meal prep or make-ahead option.
Ingredients You’ll Need
- Chicken: I prefer to use boneless, skinless chicken breasts. Look for pieces about 7 to 9 ounces in size. Any larger and they will require a longer cooking time. Cut them in half lengthwise for those over a pound to yield four total pieces.
- Olive Oil: The fat helps dissolve the fat-soluble compounds in the seasonings, blooming them and providing more robust flavors.
- Seasoning: I like to add the earthy flavor of alliums like garlic and onion powder. When dried, their concentrated flavors are enhanced, while the raw taste is mellowed out. For a pop of color, I added some deep red-hued spices like paprika.
- Herbs: For herbaceous notes, add Italian seasonings and herbs like oregano, thyme, basil, and marjoram. I have fresh herbs in my garden, so I add a few sprigs of rosemary and thyme to infuse their hearty aroma into the steam. It smells incredible!
- Liquid: Use unsalted chicken stock or broth. The flavorful cooking liquid helps generate more steam and keep the meat moist.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This slow cooker chicken recipe is easy to customize! Try these delicious options:
- Chicken Swaps: For more flavor, you can use bone-in chicken breasts with the ribs still attached for more flavor. However, you’ll need to factor in about an additional hour since the bones act as an insulator, requiring more time to cook the meat thoroughly.
- Marinate the Chicken: If you like a citrusy flavor, this slow cooker method also works well with my chicken marinade recipe.
- Other Seasonings to Try: Add my taco seasoning or cajun seasoning for a spicier taste!
- Paprika Options: There are different types of paprika, from a hint of sweetness to smoky and even spicy. It’s the chef’s choice!
- Herbs Substitutes: Try using herbs de Provence with a bit of lavender, which changes the taste profile depending on what you plan to serve on the side.
- Liquid: Water, vegetable stock, or broth can be added instead of chicken stock. Add a splash of white wine for dimension. One to three teaspoons of soy sauce bumps up the umami flavor of the gravy.
How to Cook Chicken Breast in Slow Cooker
Step 1: Prepare the Chicken
Dry the chicken with paper towels to soak up any excess liquid. This process makes it easier for the seasoning paste to stick to the surface.
Step 2: Season the Chicken
I mix Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper with extra-virgin olive oil.
Brush the mixture on both sides of the boneless chicken breast.
Pro Tip: The oil also provides a protective barrier around the meat, so it doesn’t dry out inside the slow cooker during the long cooking time.
Step 3: Add Chicken to Slow Cooker
I add a small amount of chicken broth or stock to the bottom of the slow cooker—just ¼ cup. You don’t want the pieces wholly submerged, or they will poach and lose their surface seasonings. Now, you can add the chicken breasts on top, arranging them so they don’t overlap, or they won’t cook evenly.
Step 4: Cook the Chicken
I recommend using the low setting for even cooking and moist, juicy pieces. You’ll be surprised how quickly the pieces cook. Slow-cooked chicken breasts will take between 1 to 2 ½ hours, depending on the weight and thickness of each breast.
Tips for Perfect Execution: The high setting can cause the meat to dry out unless submerged in a liquid. I prefer to use this setting for slow cooker chicken noodle soup since you need consistent heat to simmer the liquid and dark meat gets more tender over time.
Step 5: Make the Gravy
Transfer the drippings and juices from the Crockpot to a measuring cup. I find that there are about ⅔ cups left over in the pot. Add more chicken stock or broth to reach 1 cup (or desired amount). Use my gravy guide to make the sauce on the stovetop, creating a roux with equal parts of butter and flour for thickening. I like to strain it for a smooth consistency. Get ready to drizzle!
Step 6: Ready to Serve
The juicy and tender chicken is ready to serve! Slice up the pieces or serve them whole. Generously drizzle the savory gravy on top.
Pro Tip: This recipe is also great for making an easy crockpot shredded chicken! Leftovers can also be used to make chicken enchiladas, a chicken salad, or pulled chicken sandwiches.
Frequently Asked Questions
It’s best to defrost the chicken before cooking it in the slow cooker. It takes a long time for a slow cooker to heat up and then melt the ice in the meat. This can pose food safety risks if the meat is held for several hours between the temperature danger zone of 40 to 140ºF (40 to 60ºC), before thoroughly cooking to 160 to 165ºF (71 to 74ºC). Bacteria like salmonella can multiply rapidly and can cause food-borne illnesses.
If using boneless skinless chicken thighs, I recommend keeping the cooking time the same, checking after 1 ½ hours. If using bone-in chicken thighs, I like to brown the skin first in a saute pan, then cook it for 5 to 6 hours on low or 3 to 4 hours on high.
No, it’s not required. The poultry muscle contains around 75% moisture. As the proteins contract and release the juices as they cook, that liquid will help steam and cook the chicken. A small amount can help the meat stay moist, and you can use the residual juices to make gravy. Add ¼ cup of liquid per pound of chicken, but it will take slightly longer to cook since the liquid needs to heat up before cooking the meat.
Cooking boneless chicken breasts in a crock-pot typically takes between 1 to 2.5 hours on low setting, which can vary based on the size and thickness of the chicken breasts. Add about an additional hour for bone-in breasts.
The meat will be opaque throughout with pink-to-clear juices. Use an instant-read thermometer in the thickest part of the breast. It should register between 160 to 165ºF (71 to 74ºC). Start with checking at the low end of the recommended cooking range when the surface no longer looks raw. Avoid opening the pot until that time. It takes a while to get back up to temperature since you lose most of the trapped steam. Check every 30 minutes until it’s fully cooked.
The slow cooker is a versatile cooking vessel. Whether you are using the low or high setting, the cooking temperature range is between 175°F to 215°F (79 to 102ºC). The main difference is that the low setting cycles on and off more frequently, so it takes longer. Typically you will need about double the time when using the low setting. However, for chicken breasts, I recommend cooking on low so that the lean protein doesn’t cook too quickly and dry out on the edges.
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If you tried this Slow Cooker Chicken Breast Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Slow Cooker Chicken Breast
Ingredients
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds
- 3 tablespoons extra-virgin olive oil, or avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon dried Italian seasoning
- ½ teaspoons paprika, sweet or smoked
- ½ teaspoon garlic powder
- ½ teaspoons onion powder
- ½ teaspoon black pepper
- ¼ cup unsalted chicken stock, or broth
- 4 sprigs thyme, optional
- 2 sprigs rosemary, optional
Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- unsalted chicken stock, or broth, as needed
Instructions
- Prepare the Chicken – Thoroughly dry each chicken breast with a paper towel.
- Season the Chicken – In a small bowl combine olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper. Brush the seasoning paste on both sides of each chicken breast.
- Add Chicken to Slow Cooker – Add chicken stock to a 6-quart slow cooker. Add chicken in a single layer in the pot. If using rosemary and thyme, place it on top.
- Cook the Chicken – Cover and cook on the "Low" setting for 1 ½ to 2 ½ hours. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer. An 8-ounce breast takes about 2 hours.Transfer the chicken to a plate or carving board. Loosely cover to keep warm while making the gravy.
- Make the Gravy – Transfer the chicken drippings in the slow cooker to a measuring cup. Add additional chicken stock until the volume reaches 1 cup.Heat a medium pan over medium heat. Melt the butter and then whisk in flour. Whisk and cook until a pale yellow roux forms, about 1 to 2 minutes.Gradually whisk in the drippings. Turn the heat up to medium-high and continuously stir until thickened, about 1 to 2 minutes. Add more chicken stock if desired to thin the sauce. It will thicken more as it cools. Season the gravy with salt and pepper. If desired, strain the gravy for a smoother sauce.
- To Serve – Keep the chicken pieces whole or sliced. Serve with the gravy.
Recipe Video
Notes
- Storing: Cool completely and store refrigerated in an airtight container for up to 7 days. Freeze for up to 9 months.
- Make it Gluten-Free: Substitute cassava flour or cornstarch for all-purpose flour. If using cornstarch, dissolve 1 tablespoon in 2 tablespoons of water. Add to chicken stock and then stir and cook on the saute function until the liquid thickens.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Randi Plotkin says
I do not have a crockpot.Any other cooking method?
Thanks!
Jessica Gavin says
Check out my baked and stovetop chicken breast recipes on my website. You’ll find full instructions in those recipes.
George Spatz says
How does the timing change if I want to use thighs? Any different herbs? Thanks for your help to me over time
Jessica Gavin says
I would keep the time the same if using boneless chicken thighs, checking after 1 1/2 hours. If using bone-in chicken thighs, I like to brown the skin first in a saute pan, then I would cook it for 5 to 6 hours on low setting, 3 to 4 hours on high. Keep the herbs the same. Let me know how it goes!
Mona Hanel says
Do I need to use boneless chicken breast, I have bone-in chicken breast, which I like better than the boneless ones
Jessica Gavin says
You can use bone-in chicken breast, it just may require more cooking time.
Cynthia says
Hi there…how much chicken stock do you use initially?
Jessica Gavin says
A 1/4 cup of chicken stock.