Crockpot Chicken Breast

By Krista Teigen

Updated Mar 27, 2026

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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!

Easy Crockpot Chicken Breast

This is one of those recipes I come back to again and again because it solves a very real problem. Getting juicy, flavorful chicken breasts in a slow cooker without them turning dry or bland can be tricky. A lot of crockpot chicken recipes either overcook the meat or rely on heavy sauces to cover up the dryness, but this one takes a different approach. I use a simple, balanced seasoning blend that builds flavor without overpowering the chicken, and the method helps it stay tender and moist the whole time. It’s just as useful for meal prep as it is for feeding picky eaters or sticking to a high-protein, low-carb, or gluten-free routine. Plus, it gives me versatile, ready-to-use chicken that I can turn into salads, bowls, sandwiches, and more. If you’ve struggled with dry crockpot chicken before, this is the version that fixes it.

Tips for Beginners

• Let the chicken rest before slicing or shredding. Even a few minutes of rest helps the juices redistribute so the chicken stays tender when you cut into it. 
• Don’t overcook the chicken. This is the biggest reason crockpot chicken turns out dry. Chicken breasts are very lean, so once they go past the temperature, they lose moisture quickly. I always start checking early to stay ahead of that.
• Cook on LOW for the best texture. Cooking on low gives the chicken more time to gently cook and stay tender. High heat works, but it tends to make the texture slightly firmer and easier to overcook.
• Size of slow cooker. A 3.5 to 5 quart slow cooker works best for cooking 4 boneless chicken breasts. This allows them to be in a single layer for more even cooking and helps keep the chicken from drying out.
• Use just enough liquid, not too much. You don’t need to fully cover the chicken. A small amount of broth creates steam and keeps it moist without washing out the seasoning.
• Use even-sized chicken breasts. I try to use similar-sized pieces so everything cooks evenly. Smaller pieces can dry out before larger ones are done.
• Season simply but intentionally. A mix of salt, garlic, and herbs builds a balanced flavor without overpowering the chicken. This keeps it versatile so you can use it in different meals throughout the week.
• Check the internal temperature, not just the time. Chicken is done at 165°F. I always use an instant-read thermometer and check the thickest part so I don’t have to guess.

Recipe Card

Crockpot Chicken Breast Recipe

4.52 from 2087 votes

Prep: 10 minutes mins

Cook: 6 hours hrs

Total: 6 hours hrs 10 minutes mins

Servings: 4 people

Author: Krista Teigen

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Learn how to use your crockpot to make chicken breasts for easy weeknight dinners. This Slow Cooker Chicken Breast Recipe is easy and perfect as a base for a meal or for meal prepping.

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Ingredients 

1x2x3x

• ▢ ½ cup low-sodium chicken broth*
• ▢ 2 tbsp olive oil
• ▢ 1 tsp kosher salt
• ▢ ½ tsp onion powder
• ▢ ½ tsp dried thyme
• ▢ ½ tsp ground paprika
• ▢ ¼ tsp ground black pepper
• ▢ ¼ tsp garlic powder
• ▢ 4 boneless, skinless chicken breasts**

Video

Instructions 

• Pour the chicken broth in the slow cooker.
  ½ cup low-sodium chicken broth*
• Combine the seasoning in a small dish.
  1 tsp kosher salt, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp ground paprika, ¼ tsp ground black pepper, ¼ tsp garlic powder
• Rub the olive oil and seasoning over the chicken breasts.
  2 tbsp 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.***
  

Equipment

• Crockpot

Becky’s Tips

*I almost always use low-sodium chicken broth for this recipe so I can control the salt level from the start. Many regular store-bought broths can be overly salty, which can overpower the seasoning as the chicken cooks. If you’re using store-bought, look for low-sodium or unsalted options with simple ingredients. Homemade broth works great, too, and gives you even more control over flavor. If your broth isn’t low-sodium, just reduce the added salt slightly and taste before serving.

**I don’t recommend using frozen chicken in the crockpot. It can cook unevenly and may stay in the unsafe temperature zone too long. For best results, thaw the chicken first so it cooks evenly and stays tender.

***Always cook chicken to a safe internal temperature of 165°F. Check the thickest part with an instant-read thermometer for accuracy For full guidelines, refer to USDA and my meat temperature chart.

*****If you’re deciding between a slow cooker and pressure cooker, the slow cooker is more hands-off and forgiving, while the Instant Pot is faster but easier to overcook. For a quicker option, try my Instant Pot chicken breast recipe.

Serving: 1servingCalories: 198kcalCarbohydrates: 1gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 72mgSodium: 722mgPotassium: 457mgFiber: 0.2gSugar: 0.1gVitamin A: 162IUVitamin C: 1mgCalcium: 12mgIron: 1mg

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 ½ cup low-sodium chicken broth into your slow cooker. Combine 1 tsp kosher salt, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp ground paprika, ¼ tsp ground black pepper, and ¼ tsp garlic powder in a small dish. Rub 2 tbsp olive oil and the seasonings over 4 large chicken breasts. Place the chicken breasts in the slow cooker in a single layer, if possible. They should sit in the broth but not be fully submerged.

Cook the Chicken: Cook the chicken breasts on high for 3-4 hours or on low for 4-6 hours. You’ll know it’s ready when the internal temperature reaches 165°F in the thickest part.

Rest and slice: Remove the chicken from the slow cooker and let it rest for about 5 minutes. This helps the juices redistribute so the chicken stays moist when cutting or shredding. Slice or shred 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.

How to Store and Reheat

I store leftover Crockpot chicken in an airtight container and keep it 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.

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.

Recipe Variations

This recipe is so versatile! Keep the seasoning simple but flexible, depending on how you plan to use the chicken:

• Italian-style: oregano, basil, thyme, and rosemary (great for pasta, salads, or sandwiches)
• Mexican-inspired taco seasoning: cumin, chili powder, garlic, and paprika (perfect for tacos and bowls)
• Lemon herb: parsley, thyme, garlic, and a squeeze of lemon (fresh and light for meal prep)
• BBQ-style: smoked paprika, garlic powder, onion powder, and a little brown sugar (great for sandwiches or sliders)
• Add cream or dairy for a richer finish: but I recommend stirring it in at the end. Cooking dairy too long in the crockpot can cause it to separate or become grainy.

Serving Suggestions

I love using this chicken in simple, familiar meals that are easy for kids to enjoy. Try it shredded in tacos or chicken fajitas, layered into sandwiches, or tossed with buttered pasta. You can also serve it with garlic rice for something extra flavorful or pair it with au gratin potatoes for a cozy, comforting meal. It’s also great with plain rice and a mild sauce, so everyone can build their own plate.

This chicken is also perfect for high-protein or low-carb meals. Serve it over cauliflower rice, in lettuce wraps, or alongside roasted vegetables like roasted honeynut squash for a balanced plate. It’s also great on top of salads or added to grain-free bowls when you want something filling, simple, and packed with protein.

More Ways to Cook Chicken Breast

• Baked Chicken Breast: Make this juicy, flavorful baked chicken breast with a simple spice rub. It’s one of my favorite easy, healthy dinners that reheats well and goes with everything.
• Air Fryer Chicken Breast: I love making juicy, tender, flavorful chicken breasts in the air fryer with a simple seasoned rub—it’s an easy, family-friendly dinner everyone enjoys.
• Pan Seared Chicken Breast: These pan-seared chicken breasts cook up quickly with a golden crust on the outside and juicy, tender meat inside. It’s an easy stovetop method that works for everything from salads to pasta.

More Easy Crockpot Chicken Recipes

Crockpot Chicken and Rice

Crockpot Chicken Pot Pie

Crockpot Chicken Fajitas

Crockpot Chicken and Dumplings