Updated
This Crockpot Chicken Breast is my go-to method for cooking chicken throughout the week. It’s incredibly juicy, flavorful, and hassle-free. Preparing a couple of batches each week with my homemade spice mix makes life so much easier, especially with two young kids. I use this slow-cooked chicken in everything from sandwiches and tacos to salads and bowls. It’s a tried-and-true favorite—just ask the 1,000 home cooks who have rated it a perfect 5 stars!
5-Star Review
“This turned out exactly as described. Flavorful and moist. Had it with French green beans and a green salad! Looking forward to leftovers tomorrow.” – Carole
Easy Crockpot Chicken Recipe
I make this seasoned slow-cooker chicken breast about once a week. Cookie Rookie 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.
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.
Becky’s Tips
- Change the herbs, spices, and seasonings as you please. Just rub them on and let the chicken cook!
- You can also use boneless, skinless thighs using the same ingredients and instructions.
- For bone-in or skin-on chicken, cooking times may vary. Always check the internal temperature reaches 165°F before eating.
- Cooking time depends on the Crockpot setting. If cooking on low, it will take 4-6 hours.
- If cooking on high, it will take 3-4 hours, ideal for a later start in the day.
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 – 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.
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 the chicken 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, or even cucumber salad. It’s such a versatile chicken breast recipe that can compliment many sides.
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!
Super juicy and tender! Will definitely make it again! Thank you! :)
Simple, but tasty. I used a dash of pepper instead of 1/4 t.
Question: The instructions say 3-4 on high, but the notes say 2-4 on high. Which one is right?
Thank you Liz. I’ve updated it to consistently be 3-4 hours on high :)
Just tried this recipe and it’s super easy to make and really delicious! Could it possibly be made in an oven? My friend has a tiny kitchen and doesn’t own a crockpot but would love the recipe if she could make it in her oven.
Hi Carla, I would recommend this recipe for an oven baked chicken breast: https://www.thecookierookie.com/baked-chicken-breast-the-best/
Perfect recipe for chicken, so moist! The chicken sitting in the broth cooks it perfectly while keeping the spices on top as a dry rub. My crockpot cooked it to 165 degrees in 3 hours. Modifications: I added 1/4 tsp. ground mustard to spices, used smoked paprika and put 1/2 of a sauteed (olive oil) sweet onion over chicken before cooking.
Thanks Iynne!
can iadd terriyaki tothis
Sure!
I love this recipe. The best I have found for ease and taste. The Chicken comes out so juicy and perfect.
This is a delicious recipe that is so easy to make. My husband enjoyed it and we will make it again.
Made this for Mother’s Day dinner for my mother and SIL (and brother) and we all loved it. Very easy to make and it was delicious. I kept an eye on it and turned it down to low at 3 hours and then on the “keep warm” setting at 4 hours. It was nice and juicy and just fell apart.
While the flavor was quite good and a very simple dish to put together, 3 hours on high was too long for 4 average sized breasts They were shredded and very dry. I wound up making a simple sauce with the juices from the crockpot.
Hi Pat, as with any crockpot recipe, we recommend checking early and often the first time making it. Unfortunately, every crockpot is a little different!
I made this in a 7 qt crockpot. It came out great, however the chicken breasts (and I used large whole breasts) were perfectly done in 3 hours on LOW. I used an original crockpot that must be at least 20 years old. If you let the chicken sit for about 10 minutes lightly covered in foil to keep them warm and then cut them it makes a very clean cut and you don’t get raggedy shredded chicken.
This was really great!