This Crockpot Chicken Breast is my favorite way to cook chicken that we use all week long. It’s so juicy, flavorful, and easy. Whipping up a batch or two of chicken breasts seasoned with my homemade blend of spices each week makes life so much easier with two young kids. I use this slow cooker chicken for sandwiches, tacos, salads, bowls, and more. I’m so proud that over 1000 home cooks agree and have rated this recipe a 5 star success.
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When I developed this recipe, I instantly knew that it would be something I would make time and time again. Crockpot cooked chicken breast is easy and perfect as a base for lunch, dinner, or for meal prepping.
Seasoned Crockpot Chicken Breast Recipe
I make this seasoned slow cooker chicken breast about once a week. My site is known for simple recipes like this, and this is a stand-out favorite. The chicken can be meal prepped for the week in one simple recipe, and used for all different recipes that the family will love.
- Easy. Just toss in a handful of ingredients, set the cooker, and it’ll come out deliciously juicy!
- Tasty. I used a mix of onion and garlic powder, dried thyme, paprika, and salt and pepper for a simple flavor that works for everyday meals.
- Versatile. This crockpot chicken makes a great base for a ton of different lunches, dinners or for weekly meal prep.
Variations
While this Crockpot recipe works best with boneless chicken breasts, I’ve also used the same ingredients and instructions to make boneless, skinless chicken thighs.
If you plan to use skin-on or bone-in chicken breast or thighs, the cooking times may change. Make sure to check the internal temperature of any chicken you cook, and be sure it reads 165°F before consuming.
I love how easy it is to switch out all of the herbs and spices to create any flavor my family requests. Some of my kids favorites have been using taco or ranch seasoning in place of the homemade spice blend. They love when I make Southwest Chicken Burrito Bowls using this recipe but with Taco Seasoning.
How to Store and Reheat
I store leftover Crockpot chicken in an airtight container, and keep in the refrigerator for 4-5 days. I simply reheat in a pan set over medium-low heat, or in the microwave in 30-second increments until warmed through.
How to Freeze
After removing the chicken breasts from the Crockpot, let them cool. I store them in freezer-safe, resealable bags or containers, and keep them in the freezer for up to 3 months. You can wrap pieces in foil or plastic wrap if you want extra protection from freezer burn. I always let chicken defrost overnight in the fridge before reheating and eating.
Serving Suggestions
My favorite thing about this slow cooker chicken recipe is how versatile it is! It makes a healthy and tasty main dish for any dinner or lunch, and pairs well with all kinds of side dishes. I love to serve it with mashed potatoes, creamed green beans, cucumber salad, and Hawaiian rolls.
We also use leftovers to make pulled chicken sandwiches, creamy chicken soup, or chicken fajitas. The possibilities are endless with this amazing chicken breast recipe!
More Ways to Cook Chicken
I have absolutely loved developing recipes to perfectly cook juicy chicken every time with lots of different methods. After making this one, be sure to try these other easy recipes:
- Seasoned Chicken Breast
- Pan Seared Chicken Breast
- Instant Pot Chicken Breast
- Fried Chicken
- Air Fryer Chicken Thighs
- Oven Baked Chicken
5-Star Review
“So juicy! My new favorite way of cooking chicken!” – Nikki
Crockpot Chicken Breast Recipe
Equipment
- Crockpot
Ingredients
- ½ cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 4 boneless, skinless chicken breasts
Instructions
- Pour the chicken broth in the slow cooker.½ cup low-sodium chicken broth
- Combine the seasoning in a small dish.1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon ground paprika, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder
- Rub the olive oil and seasoning over the chicken breasts.2 tablespoons olive oil, 4 boneless, skinless chicken breasts
- Place the chicken breasts in the slow cooker.
- Cook on high for 3-4 hours or on low for 4-6 hours.
Video
Becky’s Tips
- Change the herbs, spices, and seasonings as you please. Just rub them on and let the chicken cook!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Breasts Step by Step
Season the Chicken: Pour the ½ cup of low-sodium chicken broth into your slow cooker. Combine 1 teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of dried thyme, ½ teaspoon of ground paprika, ¼ teaspoon of ground black pepper, and ¼ teaspoon of garlic powder in a small dish. Rub 2 tablespoons of olive oil and the seasonings over 4 large chicken breasts, and place them into the slow cooker.
Cook the Chicken: Cook the chicken breasts on high for 3-4 hours or on low for 4-6 hours, until they reach 165°F internally.
Slice and Serve: This is where the fun comes in. Slice and seal for the week, using this deliciously juicy chicken for salads, tacos, casseroles, sandwiches, and more. The sky is the limit as to how this simple and deliciously seasoned crockpot chicken can be used throughout the week.
Unfortunately, it’s not best to cook frozen chicken breast in a slow cooker. The temperature of the crock pot doesn’t get high enough fast enough for the bacteria to be killed. It’s best to only use freshly thawed chicken or thaw them in the microwave before adding them to the crockpot.
Crockpot chicken cook time will depend on the setting you want your crock pot on. If you are like me, you like to add everything to the crockpot in the morning and let your crockpot cook on low. In this case, it will need to cook for 4 to 6 hours. If you want to wait till later in the day to get your crockpot chicken breasts cooking, you can cook on high for 2 to 4 hours.
You can add/remove ingredients as you see fit but I use salt, onion powder, dried thyme, paprika, pepper and garlic powder. Feel free to adjust the spices to your personal preferences.
Our oven broke and I didn’t want to fry my chicken and it was too rainy, cold and dark to grill outside. So I used my large oval crockpot. I used the Italian seasoning version and in 3 hours on high we had some pretty amazing juicy tender chicken. It wasn’t browned, but my husband loved this chicken and even went back for seconds, and he doesn’t like chicken. I used Springer Farms boneless breasts so I think if you use store brand chicken you may end up with stringy dry results. I added some chopped celery during the last hour and that added some nice flavor as well. Glad I stumbled on this recipe as it’s going to be part of my rotation!
Tastes good!! My crock-Pot must have run hot, cuz it only took 3 hours on low, and it got a bit dry because I let it cook for too long. Next time I will definitely keep a closer eye. Other than that, tastes pretty good
The recipe gives the option to double it. Can 8 breasts actually be cooked at the same time and how much longer would it take? I have a large (oval) crockpot for reference. Thank you in advance!
Hi Candice, it really depends on the size of your crockpot. We recommend a larger crockpot if doubling the recipe.
I think my chicken breast were fairly small so they cooked in a little over an hour on high. I checked the internal temperature and it was well above the 165° threshold. I will serve and eat some later. Wish me luck!
This was delicious ! I used 2 chicken breasts, slow cooked on high for 2 hours – sooo moist. Had them in wraps for evening meal then in a cold wrap for my lunch today – what a lovely change to just chicken or fajita seasoning – will 100% make again!
I meant 4 hours on low
I only needed to cook the chicken for 4 hours on high. Tasted good and will make again
Double the seasoning and water quantities, cause it didn’t seam enough and the chicken was still not very flavour and also dry… Maybe 2h on high would be enough, but still doesn’t have a lot of flavour honestly:/
I made this chicken yesterday and it was dry and stringy. I can’t understand all these high ratings by others. What a waste of food.
Hi Sharon, unfortunately, all crockpots are a little bit different, and it sounds like yours definitely runs hotter than the one we tested with. We always recommend checking early and often when making a new recipe in the crockpot. Pull the chicken from the heat as soon as it reaches 165°F!
Did you let the chicken rest before slicing? That step is vital but not included in this recipe. I’ve ruined beautifully cooked chicken breasts by not being careful while removing them from slow cooker, they’re so tender they fall apart and all the juices pour out, making it stringy and tough. I carefully remove chicken from heat and let it sit for about 20 mins before any cutting. I also recommend searing them for 3-4 mins per side in a cast iron skillet before adding them to slow cooker.
I’ve tried something similar in the crockpot before. What is your trick to get them to be juicy and not dry? Mine were dry :(
Hi Bonnie, it sounds like your crockpot may run hot. We recommend checking on your chicken at the lower end of the cooking time (or possibly up to an hour before). As soon as the chicken reaches 165°F, it’s ready to go!
Let them rest before slicing. I recommend removing from heat and letting rest 20-30 mins before any slicing, otherwise all the juices will pour out. I’ve ruined good chicken by not being careful removing them, they’re too tender and fall apart, all the juices pour out and make it stringy and tough :(