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Slow Cooker Chicken Breasts

Slow cooker chicken breasts turn impossibly tender when cooked in a seasoned broth until they pull apart effortlessly. Slice and finish with the cooking juices for an easy pan sauce over juicy, savory chicken.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp cracked black pepper to taste
  • 0.75 cup chicken broth
  • 2 tbsp butter
  • 2 garlic minced cloves
  • fresh parsley for serving
  • lemon wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the chicken breasts generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper until well coated.
  2. Place the seasoned chicken breasts in the slow cooker and pour the chicken broth around the chicken, not on top only, to keep the breasts in liquid.
  3. Add the butter and minced garlic to the slow cooker so they melt into the broth for flavor distribution.
Slow cook, rest, and slice
  1. Cover and cook on LOW for 3-4 hours (or HIGH for 2-2.5 hours) and do not overcook so the chicken stays tender.
  2. Remove the chicken and let it rest 5 minutes before slicing to keep the juices in the meat.
  3. Slice the chicken and pour the cooking juices over the top as a pan sauce for a glossy finish.
  4. Garnish with fresh parsley and lemon wedges right before serving for bright, fresh flavor.

Notes

For the juiciest results, aim for LOW cook time near 3 hours (check early if your slow cooker runs hot) and avoid stirring after the chicken is loaded. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently so the chicken stays tender. Freezing is yes—freeze sliced chicken with some juices for up to 2 months and thaw in the fridge. For a lower-sodium option, use reduced-sodium chicken broth and season with less added salt.