Slow Cooker Chicken Breast

There’s something utterly comforting about the slow, steady perfume of chicken braising away in a cooker—the gentle steam, the savory-sweet whisper of broth, the way the meat yields to a fork and releases a warm, homey scent into the kitchen. This slow cooker chicken breast recipe delivers tender, juicy chicken with minimal hands-on time. Each bite is soft and succulent, with a delicate balance of savory spices and the clean, comforting flavor of chicken broth. Imagine pulling a fork through clouds of shredded chicken, the strands glistening and ready to be dressed into tacos, salads, or a cozy bowl.

This recipe is ideal when you want an effortless weeknight victory, meal-prep that actually feels effortless, or a humble centerpiece for casual gatherings. It’s perfect for busy mornings—load it before work and come home to dinner that practically assembles itself. For family dinners, potlucks, or anytime you want reliable, tender protein without babysitting the stove, this slow-cooker method is a game-changer.

At a Glance

Prep Time: 5–10 minutes
Cook Time: Low 6–7 hours or High 3–4 hours
Total Time: Depends on setting; about 6–7 hours (low) including prep
Servings: 4 (about 1 chicken breast per serving)
Difficulty Level: Very easy — great for beginners

Nutrition Information

Estimated nutrition per serving (one chicken breast with distributed broth and seasonings). Values are approximate and will vary with exact breast size, added salt, and broth choice.

Calories: ~285–310 kcal
Protein: ~50–55 g
Total Carbohydrates: 0–1 g
Total Fat: ~6–8 g
Saturated Fat: ~1–2 g
Sodium: highly variable — roughly 300–900 mg per serving depending on broth and added salt

Sources and notes:

Chicken breast values are based on USDA FoodData Central averages for cooked, skinless boneless chicken breast (approx. 165 kcal, 31 g protein per 100 g).
Chicken broth calories and sodium vary widely by brand; low-sodium broth lowers sodium dramatically.
For context on recommended protein and sodium levels, see guidance from the Mayo Clinic (protein needs vary by age/activity; sodium recommendations generally advise limiting to around 2,300 mg/day for most adults).
These figures are estimates for planning—if you need exact values for medical reasons, weigh your cooked chicken and consult USDA FoodData Central or a registered dietitian.

Why You’ll Love It

Effortless tenderness: The slow cooker gently breaks down muscle fibers, leaving chicken that shreds easily and stays moist—no rubbery breast meat.
Versatile and economical: Four breasts yield a week’s worth of uses—tacos, salads, sandwiches, soups—so you save time and reduce food waste.
Comforting and crowd-pleasing: The mild savory profile appeals to picky eaters and can be dressed up or down for guests.
Healthy, protein-forward: Lean chicken breast gives a high-protein, relatively low-fat base for balanced meals—great for fitness-focused meal plans or family dinners.

How to Make Slow Cooker Chicken Breast

Ingredients

4 boneless, skinless chicken breasts
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Optional: herbs (like thyme or rosemary)

Optional ingredients and substitutions:

Use low-sodium chicken broth to control sodium.
Substitute 1 teaspoon each smoked paprika and cumin for a smoky twist.
Add 1 tablespoon olive oil or a pat of butter for extra richness.
For a citrus note, add 1–2 tablespoons fresh lemon juice during the last 30 minutes of cooking.
For shredded chicken with more moisture, stir in 2–3 tablespoons of Greek yogurt (off heat) or mayonnaise after shredding.

Step-by-step instructions

Place the 4 boneless, skinless chicken breasts in the slow cooker in a single layer when possible.
Pour 1 cup chicken broth evenly over the chicken. The broth helps keep the meat moist and infuses flavor.
Sprinkle 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste over the breasts.
If using, tuck sprigs of thyme or rosemary around the chicken or sprinkle chopped dried herbs on top.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded with two forks. Internal temperature should reach 165°F (74°C) when measured in the thickest part.
Shred the chicken with two forks in the slow cooker, mixing it with the juices; use immediately in salads, tacos, sandwiches, casseroles, or cool and store for later.

Practical tips:

Avoid overcooking on high; once it shreds easily, it’s done—extended time can dry the edges.
If breasts are very thick, slice them in half horizontally or use a meat mallet for even cooking.
For juicier results, remove shredded chicken from the cooking liquid and reserve some broth to gently fold back in.

Serving Suggestions

Ways to Enjoy:
- Shredded over mixed greens with avocado, cherry tomatoes, and a lemon vinaigrette.
- In soft tortillas with shredded lettuce, pickled onions, salsa, and a squeeze of lime for quick tacos.
- Mixed into cooked pasta with a light cream sauce and steamed broccoli.
- As a comforting sandwich with BBQ sauce, coleslaw, and toasted brioche.
- Stirred into soups (chicken noodle or tortilla soup) for extra protein.
Presentation Tips: Serve shredded mounds of chicken with small bowls of optional toppings—cheese, cilantro, hot sauce—so guests can customize.

Storage Instructions

Room temperature: Not recommended—per food-safety guidelines, cooked chicken should not sit out more than 2 hours (1 hour if ambient temps exceed 90°F/32°C).
Refrigeration: Store in airtight containers for 3–4 days. Cool to room temperature for no more than 2 hours before refrigerating.
Freezer: Freeze in portions (vacuum-sealed or airtight containers) for up to 3–4 months for best quality. Thaw overnight in the fridge before reheating.

For safe reheating, bring to an internal temperature of 165°F (74°C). These timeframes align with USDA and CDC food-safety recommendations.

Pro Tips & Tricks

Best cuts: Use uniform-size chicken breasts for even cooking. If breasts vary, halve thicker ones to keep timing consistent.
Seasoning depth: Add a bay leaf or a smashed garlic clove for a deeper aroma, but remove before shredding.
Texture cues: The easiest indicator is fork-tenderness—the meat should fall apart with gentle pressure. Also check internal temp (165°F).
Keep it moist: Reserve 1/4–1/2 cup of the cooking liquid and fold it into the shredded chicken to prevent dryness.
Speed hack: If short on time, poach breasts in simmering broth on the stovetop for 15–20 minutes until done, though slow-cooking yields more shreddable texture.

Creative Twists

Mexican Shredded Chicken: Add 1 cup salsa, 1 teaspoon cumin, and a pinch of chili powder before cooking. Shred and serve with tortillas and pickled red onions.
BBQ Pulled Chicken: Stir in 1 cup of your favorite BBQ sauce after shredding. Serve on rolls with coleslaw.
Mediterranean Lemon-Rosemary: Add 2 tablespoons lemon juice, zest of 1 lemon, chopped rosemary, and a handful of kalamata olives after shredding. Serve over couscous or Greek salad.
Vegan/Plant-Based Alternative: Replace chicken with 2 cans of young green jackfruit (rinsed and drained) or 1 block extra-firm tofu pressed and cubed, use vegetable broth, and similar spices; cook until tender and shred the jackfruit or crumble the tofu.

Recipe Q&A

Q: Can I use frozen chicken breasts?
A: Yes—cook on low for 7–8 hours or on high for 4–5 hours, but ensure internal temp reaches 165°F. Using frozen increases liquid and time; for safety, thaw when possible.

Q: Will the chicken dry out?
A: If overcooked, yes. To prevent dryness, avoid extended time once shreddable, and fold reserved cooking liquid back in.

Q: Can I double the recipe?
A: Yes—use a larger slow cooker and add proportionally more broth. Cook times remain similar, but ensure even layering for consistent cooking.

Q: Is this gluten-free?
A: Yes, the base ingredients are gluten-free. If adding sauces or broths, check labels for hidden gluten.

Q: How can I boost flavor without salt?
A: Use aromatic herbs, garlic, onion powder, citrus zest, and a splash of vinegar to enhance flavor without extra sodium.

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Conclusion

Give this slow cooker chicken breast a try when you want dependable, tender protein with minimal fuss—perfect for weeknight dinners, meal prep, and casual entertaining. If you’d like a different approach or extra flavor ideas, these two reliable resources offer additional methods and inspiration: JUICY Slow Cooker Chicken Breast – The Recipe Rebel and Slow Cooker Chicken Breasts, the Juicy Secret – Glenda Embree. Share your photos and variations—I’d love to hear what you make!