This slow cooker chicken breast turns plain chicken into tender, juicy, pull-apart meat with very little work. The meat comes out soft and moist from a gentle low-heat cook in a broth-and-oil mix flavored with garlic and onion powders. Texture is tender and shreddable, with simple savory seasoning that fits many recipes. It is easy because you layer the chicken, whisk the liquid, and let the slow cooker do the work for hours. Serve it shredded on bowls, in tacos, or over a salad for a quick, reliable meal. For another slow-cooker approach and ideas, see this slow cooker chicken breasts guide.
Why You’ll Love This Slow Cooker Chicken Breast
- Hands-off cooking: set it and forget it for up to 7 hours.
- Very moist texture: low heat and broth keep the chicken from drying.
- Shreds easily: ready for tacos, sandwiches, salads, and casseroles.
- Simple pantry seasonings: garlic powder and onion powder do most of the work.
- Flexible timing: cook on low or high to fit your day.
- Budget-friendly: plain chicken breasts turn into multiple meals.
- Mild, versatile flavor: easy to adapt with optional add-ins.
- Quick to finish: shred and return to juices for instant sauce.
What Is Slow Cooker Chicken Breast?
Slow Cooker Chicken Breast is boneless chicken breast cooked slowly in a small amount of liquid and a little oil to keep the meat tender. The flavor is mild, savory, and comforting — think soft, juicy chicken that takes on the light garlic and onion powder notes from the sauce. The slow-cooking method uses steady low heat over several hours to break down the protein and lock in moisture. The vibe is easy weeknight comfort food: low effort, high return. It works for meal prep, casual family dinners, and simple weekend lunches.
Ingredients for Slow Cooker Chicken Breast
For the Base
- 4 chicken breasts
For the Sauce
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
To Serve (optional)
- Your choice of buns, tortillas, rice, salad greens, or sides (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken breasts: You can use skinless, boneless chicken breasts as written. For a richer result, use chicken thighs instead (texture will be fattier). If breasts are very thick, consider pounding them to an even thickness to cook more evenly.
- Chicken broth: Use low-sodium broth to better control salt. You can substitute with low-sodium vegetable broth in a pinch.
- Olive oil: Any neutral oil like avocado or light vegetable oil works. For a lower-fat option, reduce oil to 1 tablespoon and add 2 tablespoons extra broth.
- Garlic and onion powders: If you prefer fresh: use 1 clove minced garlic and 1 tablespoon finely chopped onion for slightly different texture and a fresher taste (optional).
- Salt and pepper: Season to taste. If you use low-sodium broth, add a bit more salt near the end to brighten flavors.
Step-by-Step Instructions
Step 1 – Arrange the chicken
Place the 4 chicken breasts in a single layer in the slow cooker. Try not to crowd them so heat circulates well.
Visual cue: The breasts should sit flat and not be stacked on top of each other.
Step 2 – Mix the sauce
In a small bowl, whisk together 1 cup chicken broth, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste until combined.
Step 3 – Pour over chicken
Pour the broth-and-oil mixture evenly over the chicken breasts so they are coated.
Step 4 – Cover and cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should reach an internal temperature of 165°F.
Pro cue: Use a meat thermometer in the thickest part of a breast; 165°F is the safe doneness target. Avoid overcooking by checking near the low end of the time range.
Step 5 – Shred and serve
Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker to soak in the juices or serve as desired.
Visual cue: Shredded chicken should be moist and pull apart easily. If dry, skim liquid from the cooker and mix back in.
Pro Tips for Success
- Use even-sized breasts so they finish cooking at the same time. Trim very large breasts or split them horizontally.
- Preheat the slow cooker: If you have time, run it on high for 10 minutes before adding the chicken so it hits safe temp faster.
- Measure liquid: 1 cup of broth is enough to flavor and keep moisture without diluting texture. Don’t overfill or the chicken won’t brown or concentrate flavor.
- Check doneness early: Start checking temp 30–60 minutes before the lower time estimate ends to avoid overcooking.
- Keep the lid closed: Every time you lift the lid you add cooking time.
- Rest briefly: Let shredded chicken sit in juices for 5–10 minutes before serving to reabsorb liquid.
- Season after shredding: Taste and adjust salt and pepper to finalize flavor.
- Use the reserved juices: The cooking liquid is a light sauce — spoon it over rice, salads, or sandwiches for extra moisture.
Flavor Variations
- Optional: Lemon-Herb — Add 1 tablespoon lemon juice and 1 teaspoon dried thyme or rosemary to the sauce before cooking for a brighter herb-forward flavor.
- Optional: Smoky Paprika — Stir 1 teaspoon smoked paprika into the broth mix for a mild smoky note that pairs well with tacos or rice bowls.
- Optional: Italian-Style — Add 1 teaspoon dried oregano and a pinch of crushed red pepper to the sauce for Italian salads, pastas, or subs.
- Optional: Curry Twist — Mix 1 teaspoon mild curry powder into the broth for a gentle curry flavor. Serve over rice with steamed veggies.
- Optional: Mexican-Style — Add 1 teaspoon chili powder and a squeeze of lime after shredding. Top with cilantro and serve in tortillas.
- Optional: Garlic-Butter Finish — After shredding, stir in 1 tablespoon melted butter and 1 teaspoon extra garlic powder for a richer finish.
Serving Suggestions
- Shredded chicken tacos: Warm tortillas, shredded chicken, shredded lettuce, diced tomatoes, and a squeeze of lime.
- Chicken bowls: Serve over rice or quinoa with steamed vegetables and a spoonful of the cooking juices.
- Sandwiches: Pile shredded chicken on crusty rolls with slaw or pickles for a quick lunch.
- Salads: Top mixed greens with warm shredded chicken for a protein-packed salad.
- Pasta or casseroles: Mix shredded chicken into pasta with a light sauce, bake, or toss with olive oil and lemon.
- Simple weeknight dinner: Serve with roasted potatoes or steamed green beans and a spoonful of the juices.
Make-Ahead, Storage & Reheating
- Make-ahead: You can whisk the broth, oil, and seasonings up to 24 hours ahead and store it in the fridge. Place chicken in the slow cooker just before cooking.
- Prep chicken: Trim breasts a day ahead and keep covered in the fridge to save 10 minutes on cook day.
- Fridge storage: Store cooked shredded chicken in an airtight container for up to 3–4 days.
- Reheating best practices: Reheat gently in a saucepan over low heat with a splash of the reserved broth or water to maintain moisture. Microwave in short bursts, stirring and adding a little liquid to prevent drying.
- Texture changes: Refrigerated shredded chicken firms up as it cools. Reheating with some of the cooking liquid restores tenderness.
Storage and Freezing Instructions
- To freeze: Cool shredded chicken completely, then portion into airtight freezer-safe containers or heavy-duty freezer bags. Remove extra air and freeze for up to 3 months.
- Thawing: Thaw overnight in the fridge before reheating. Reheat on low heat with a little added broth to refresh texture.
- Not recommended to freeze whole cooked breasts in slow-cooker juices if you plan to refreeze multiple times; shredded portions freeze and reheat more evenly.
- If you find the sauce separates after thawing, stir gently while reheating and add a splash of broth to smooth it.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 220 kcal | 36 g | 1 g | 7 g | 0 g | 350 mg
Estimates vary by brands and portions.
FAQ About Slow Cooker Chicken Breast
Q: My chicken was still pink near the bone. Is it safe?
A: Check the internal temperature. If it reached 165°F in the thickest part, it is safe. Pink can happen with myoglobin; temperature is the safe test.
Q: The chicken is dry. What went wrong?
A: Likely overcooked. Use a thermometer and stop cooking once breasts hit 165°F, then shred right away and return to juices.
Q: Can I cook frozen chicken breasts?
A: It’s not recommended. Frozen chicken in a slow cooker may stay too long at unsafe temperatures. Thaw in the fridge first.
Q: Can I use less liquid?
A: The recipe uses 1 cup broth to flavor and add moisture. You can reduce slightly but risk drier results. For thicker sauce, reduce liquid but check early for doneness.
Q: How do I get more flavor?
A: Brown the breasts in a skillet before slow cooking (optional), or increase seasoning slightly and add fresh herbs after shredding.
Q: Can I double the recipe?
A: Yes, but ensure your slow cooker isn’t more than two-thirds full. You may need to increase cook time slightly for larger volume.
Notes
- Rest the shredded chicken in the juices for 5 minutes to improve moisture absorption.
- If you prefer a saucier finish, remove about half the cooking liquid, simmer it on the stove to reduce, then toss with shredded chicken.
- For a cleaner presentation, drain excess fat from the cooking liquid before serving if you used fattier cuts.
- Use tongs to remove whole breasts from the cooker to avoid mixing too much liquid into other parts of the slow cooker early.
- Label and date containers when freezing so you use the oldest batch first.
Troubleshooting
- Bland flavor: Taste and add a pinch more salt and pepper after shredding. A squeeze of lemon or splash of vinegar brightens flavors.
- Overcooked texture: Check temperature earlier next time and remove at 165°F; shred and return to juices rather than continuing to cook.
- Watery sauce: Simmer the reserved liquid on the stove to reduce and concentrate, then return to chicken.
- Burning on the bottom: Likely caused by too little liquid or a high setting on an older slow cooker. Stir carefully and lower the heat. Add a splash of broth.
- Chicken won’t shred: It may need more time. Return to the cooker on low for 20–30 more minutes, then try again.
- Too salty: Add unsalted cooked rice or potatoes when serving to balance saltiness, or shred and rinse briefly to remove surface salt (loses some flavor).
Final Thoughts
This slow cooker chicken breast recipe is a simple, dependable way to get tender, versatile shredded chicken with minimal work. It fits many meals and keeps well for quick weeknight options. For a similar take with extra tips and photos, see this JUICY Slow Cooker Chicken Breast – The Recipe Rebel.
Slow Cooker Chicken Breast
Ingredients
For the Base
- 4 pieces chicken breasts Skinless, boneless chicken breasts; chicken thighs can be used for a richer result.
For the Sauce
- 1 cup chicken broth Low-sodium broth recommended for better control over salt.
- 2 tablespoons olive oil Any neutral oil can work; for a lower fat option, use 1 tablespoon of oil with extra broth.
- 1 teaspoon garlic powder Can substitute with 1 clove minced garlic for a fresher taste.
- 1 teaspoon onion powder Can substitute with 1 tablespoon finely chopped onion.
- to taste Salt and pepper Season to taste.
To Serve (optional)
- Your choice of buns, tortillas, rice, salad greens, or sides These are optional serving suggestions.
Instructions
Preparation
- Place the 4 chicken breasts in a single layer in the slow cooker, ensuring they are not crowded.
- In a small bowl, whisk together the chicken broth, olive oil, garlic powder, onion powder, salt, and pepper until combined.
- Pour the broth mixture evenly over the chicken breasts, ensuring they are coated.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken reaches an internal temperature of 165°F.
Serving
- Remove the chicken and shred it with two forks, then return it to the slow cooker to soak in the juices.