Go Back

Slow Cooker Chicken Breasts

Slow cooker chicken breasts that turn impossibly juicy and tender, then pull apart effortlessly in seasoned broth. Finish by slicing and spooning over a quick pan sauce made from the cooking juices.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
  • 0.75 cup chicken broth
  • 2 tbsp butter
  • 2 garlic, minced cloves
  • 0.25 fresh parsley for serving
  • 0.25 lemon wedges for serving

Equipment

  • 1 slow cooker

Method
 

Season and slow-cook
  1. Season the chicken breasts generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper.
  2. Place the chicken in the slow cooker and pour the chicken broth around the chicken.
  3. Add the butter and the minced garlic to the slow cooker.
  4. Cover and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours, until the chicken is tender and not dry (do not overcook).
  5. Remove the chicken and let it rest for 5 minutes before slicing.
  6. Pour the cooking juices over the sliced chicken as a pan sauce, spooning until the surface looks glossy and well-coated.
Serve
  1. Garnish with fresh parsley and lemon wedges for bright color and a fresh finish.

Notes

For extra juiciness, keep the lid closed during cooking and stop once the chicken is fork-tender but not dried out. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (thaw in the fridge). Dietary swap: use olive oil instead of butter if you want a dairy-free version, adding it later to help flavor the broth.