Slow Cooker Chicken Breast delivers tender, juicy chicken with a buttery garlic sauce that’s simple and comforting. The breasts slow-cook until soft and slice or shred easily, soaking up lemony broth and thyme for bright, homey flavor. This recipe is low-effort: season, add butter and garlic, pour in broth and lemon, then let the slow cooker do the work. It yields a versatile main you can serve over rice, pasta, or greens for an easy weeknight meal or a relaxed Sunday dinner. For a quick look at similar methods and timing advice, check this helpful slow cooker chicken breasts guide.

Why You’ll Love This Slow Cooker Chicken Breast

Hands-off cooking: set it and forget it — the slow cooker makes dinner easy.
Consistently moist: butter, broth, and garlic keep breasts from drying out.
Simple pantry seasonings: salt, pepper, garlic powder, onion powder, and Italian seasoning deliver familiar flavor.
Bright finish: lemon juice and thyme cut through the richness for balance.
Fast on high or slow on low: cook in 1.5–2 hours on HIGH or 3–4 hours on LOW to fit your schedule.
Versatile leftovers: slices or shredded chicken work in sandwiches, salads, bowls, and pasta.
Small ingredient list: no complicated sauces or long prep — great for busy cooks.
Kid-friendly: mild, buttery flavors appeal to picky eaters while staying adult-friendly.

What Is Slow Cooker Chicken Breast?

Slow Cooker Chicken Breast is a simple method for making boneless, skinless chicken breasts tender and flavorful by cooking them gently in a slow cooker with a little liquid, butter, garlic, and herbs. The texture becomes soft and moist rather than dry or rubbery, and the sauce that collects in the cooker is buttery, garlicky, slightly lemony, and seasoned with thyme and Italian herbs. This dish feels like classic comfort food but with a light, bright finish from lemon and herbs. It’s ideal for weeknight dinners, meal prep, casual gatherings, or anytime you want an easy protein that pairs with many sides.

Ingredients for Slow Cooker Chicken Breast

For the Chicken

2 lbs boneless, skinless chicken breasts

For Seasoning

1 tsp salt
0.5 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning

For the Sauce

4 tbsp butter, cubed
4 cloves garlic, minced
0.5 cup chicken broth
1 tbsp lemon juice
1 tsp thyme (dried or fresh sprigs)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken breasts: You can use chicken thighs if you prefer richer flavor and a bit more fat — reduce cooking time slightly if breasts are very thin. (Optional)
Butter: Swap for olive oil (same amount) for a lighter, dairy-free option. Butter adds richness; olive oil will be lighter but still tasty.
Chicken broth: Use low-sodium broth to control salt, or replace with water plus a pinch of bouillon in a pinch.
Lemon juice: Bottled lemon juice works fine, but fresh lemon gives the best brightness.
Thyme: If using fresh sprigs, tuck them whole and remove before serving for easy eating. If using dried thyme, sprinkle in with the seasoning.
Garlic: If you only have garlic powder, add an extra 1/2 tsp to the seasoning and skip fresh garlic; fresh garlic gives a stronger, fresher taste.
Salt and sodium: Reduce salt by half for low-sodium needs; taste the sauce and adjust after cooking.

Step-by-Step Instructions

Step 1 – Season the chicken
Pat the 2 lbs of boneless, skinless chicken breasts dry with paper towels. Sprinkle 1 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Italian seasoning evenly over both sides of the breasts.
Visual cue: The chicken should look evenly coated with the dry seasonings.

Step 2 – Arrange in slow cooker
Place the seasoned chicken breasts in a single layer in the slow cooker. If the breasts are very thick, you can slice them in half horizontally to create even thickness for uniform cooking.
Visual cue: Pieces should sit flat and not overlap heavily to cook evenly.

Step 3 – Add butter, garlic, broth, lemon, and thyme
Scatter 4 tbsp cubed butter and 4 cloves minced garlic over the chicken. Pour in 0.5 cup chicken broth and 1 tbsp lemon juice. Add 1 tsp thyme — use fresh sprigs tucked on top or dried thyme sprinkled over the chicken.
Visual cue: Butter cubes should be visible on top and will melt into the broth as it heats.

Step 4 – Cook
Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the internal temperature reaches 165°F (74°C).
Pro cue: Use an instant-read thermometer in the thickest part of the breast for accurate doneness. Aim for 165°F (74°C) — remove right away to avoid overcooking.

Step 5 – Rest and finish
Remove the chicken from the slow cooker and let it rest 5 minutes. Either slice or shred the chicken to your preference. Spoon the sauce from the slow cooker over the chicken before serving.
Visual cue: Resting helps the juices settle; sliced meat should be moist and easy to cut.

Pro Tips for Success

Trim excess fat and check for uniform thickness so pieces cook at the same rate.
Use an instant-read thermometer to confirm 165°F (74°C) instead of guessing by feel.
If breasts are thick, flatten slightly or split horizontally to speed cooking and ensure even doneness.
Keep the slow cooker lid closed while cooking; lifting the lid can add 20–30 minutes to cook time.
For a deeper garlic flavor, sauté the minced garlic in a tablespoon of butter or oil until fragrant, then add to the slow cooker (optional).
If the sauce tastes flat after cooking, stir in an extra splash of lemon juice or a pinch of salt to brighten it.
When shredding, use two forks and pull gently so the meat stays tender.
If using dried thyme, add it with the seasonings; fresh thyme added on top helps aroma but remove sprigs before serving.

Flavor Variations

All of the following are optional and can be added without changing the base method.

Lemon-Herb Boost: Add zest of one lemon to the sauce after cooking for more citrus brightness.
Creamy Twist: Stir in 2–4 tbsp of cream cheese or heavy cream into the hot sauce at the end for a creamy finish.
Spicy Kick: Add 1/4–1/2 tsp red pepper flakes to the seasoning mix for heat.
Mushroom & Onion: Add 1 cup sliced mushrooms and 1 small sliced onion around the chicken before cooking for extra savory depth.
Mediterranean: Stir in 2 tbsp capers and a handful of chopped parsley after cooking for briny, fresh notes.
Honey-Lemon: Mix 1 tbsp honey with the lemon juice before pouring over the chicken for a touch of sweetness (optional and only if you want a slightly sweet profile).

Serving Suggestions

Serve sliced over steamed rice or cauliflower rice and spoon the sauce on top.
Toss shredded chicken with cooked pasta and a little extra butter or olive oil for a quick pasta dinner.
Pile the chicken on a bed of mixed greens for a warm chicken salad and drizzle with the slow cooker sauce.
Make sandwiches: layer shredded chicken on rolls with provolone or mozzarella and your favorite greens.
Serve alongside roasted vegetables or mashed potatoes for a comforting plate.
Use leftovers in tacos, quesadillas, or burrito bowls with fresh toppings.
Plate for brunch: pair sliced chicken with poached eggs and sautéed spinach for a hearty brunch option.

Make-Ahead, Storage & Reheating

Make-ahead: Season the chicken and place it in the slow cooker insert, cover, and refrigerate for up to 24 hours. Add butter, broth, and lemon just before cooking.
Cooked storage: Transfer cooled chicken and sauce to an airtight container. Refrigerate up to 3–4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring and adding a splash of broth if the sauce seems thick. Alternatively, microwave in 30-second intervals, covered, stirring between intervals. Avoid high, prolonged heat to prevent drying out.
Texture notes: Slow-cooked chicken may firm slightly after refrigeration. Reheat gently and add a little broth or a pat of butter to restore juiciness.

Storage and Freezing Instructions

Freezing: Place cooled chicken and sauce in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze up to 3 months for best quality.
Thawing: Thaw overnight in the fridge before reheating. Reheat gently on the stovetop, adding a splash of chicken broth to loosen the sauce.
If freezing is not ideal: If you prefer fresher texture, freeze only the sauce and keep cooked chicken in the fridge for up to 4 days; add freshly cooked chicken to thawed sauce when needed.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 320 kcal | 46 g | 1 g | 12 g | 0 g | 620 mg

Estimates vary by brands and portions.

FAQ About Slow Cooker Chicken Breast

Q: My chicken is dry — what went wrong?
A: Likely overcooked. Use an instant-read thermometer and remove at 165°F (74°C). Rest for 5 minutes before slicing.

Q: Can I cook frozen chicken breasts in the slow cooker?
A: Not recommended for safety reasons; thaw first for even, safe cooking.

Q: Why is my slow cooker sauce too thin or watery?
A: Slow cookers trap moisture; to thicken, remove chicken and simmer the sauce on the stove to reduce, or stir in 1 tsp cornstarch mixed with cold water and simmer until thickened.

Q: How do I make the flavor stronger?
A: Add more garlic or a bit more lemon juice at the end. Sautéing garlic first deepens its flavor.

Q: Can I double this recipe?
A: Yes if your slow cooker is large enough to keep a single layer or only slightly overlapping. Increase cooking time only slightly if layers are thicker.

Q: Can I use bone-in chicken?
A: You can, but bone-in pieces may need more time and will change the final texture; check for 165°F (74°C) near the bone.

Notes

Slice thicker breasts against the grain for more tender bites.
Use a slotted spoon to transfer chicken and keep excess fat behind if you want a lighter plate.
For a glossy finish, spoon hot melted butter from the slow cooker over the chicken just before serving.
If using fresh thyme sprigs, remove stems before serving so bites aren’t woody.
Taste the sauce after cooking and adjust salt or lemon to brighten flavors.

Troubleshooting

Bland flavor: Add a squeeze of fresh lemon or a pinch more salt; simmer sauce briefly to concentrate flavors.
Overcooked, dry chicken: Cook to 165°F (74°C) and remove immediately; lower heat or shorten time next batch.
Watery sauce: Thicken on the stovetop or use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Garlic bitterness: If garlic was burned before adding, it can taste bitter — use fresh garlic and add it raw to the slow cooker or sauté very briefly until fragrant.
Uneven cooking: Make sure pieces are similar thickness and arranged in a single layer; split large breasts if needed.
Sauce too salty: Add a splash of water or unsalted broth and simmer to dilute, or add a peeled, halved potato to the sauce while reheating to absorb excess salt (remove before serving).

Final Thoughts

This Slow Cooker Chicken Breast recipe is reliable, forgiving, and full of simple flavors that please most palates. It saves time, keeps chicken moist, and gives you a flexible protein for many meals. If you want another trusted, juicy slow cooker version for comparison or extra tips, see this external recipe: JUICY Slow Cooker Chicken Breast – The Recipe Rebel