Slow Cooker Chicken Breast
This slow cooker chicken breast transforms plain chicken into tender, juicy, pull-apart meat with minimal effort, flavored with garlic and onion powder.
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.
Notes
Rest shredded chicken in juices for 5–10 minutes before serving. For a saucier finish, reserve and reduce some cooking liquid.