Slow Cooker Chicken
I make this slow cooker chicken on repeat — it’s the kind of recipe that disappears faster than I can set the table. Tender, shreddable chicken cooked gently in a savory broth makes weeknight dinners effortless, and the neutral flavor is a blank canvas for tacos, sandwiches, bowls, or salads. If you like hands-off slow-cooker chicken, you might also enjoy this slow-cooker white chicken chili recipe that uses the same easy approach.
Why you’ll love this dish
This slow cooker chicken is simple, forgiving, and endlessly useful. It needs minimal hands-on time, uses pantry-friendly spices, and produces tender meat that stays moist — perfect for busy evenings, meal prep, or feeding picky eaters. Because the seasoning is restrained (garlic, onion, paprika), you can adapt it to Mexican, Mediterranean, or Asian flavors after cooking.
“Five stars — set it in the morning and come home to perfectly shreddable chicken. It stretched into lunches and dinners for the whole week.”
I also like that the method scales well; double the recipe for a crowd or halve it for two. If you want to pair this with a creamier slow-cooker sauce later, try a complementary dish like the award-winning white chicken chili for inspiration on flavors and textures.
How this recipe comes together
Step-by-step overview so you know what to expect:
- Layer boneless, skinless chicken breasts in the slow cooker.
- Whisk broth and dry spices into a simple seasoned liquid.
- Pour over the chicken, cover, and cook low and slow until the meat reaches 165°F and pulls apart.
- Shred or slice the chicken, return to the juices briefly if you want extra flavor absorption.
This is a low-effort, low-fuss technique designed for reliable results every time.
Gather these items
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 cup chicken broth (low-sodium preferred) — you can substitute vegetable broth for a lighter flavor or water if you’re in a pinch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet) — smoked paprika adds a deeper, slightly smoky note
- Salt and pepper to taste
- Fresh herbs for garnish (optional: parsley, cilantro, or thyme)
If you prefer richer results, swap half the broth for a can of diced tomatoes or pour in a splash of cream after cooking. For inspiration on turning slow-cooker chicken into a saucy pasta meal, see this marry me chicken pasta slow cooker approach.
How to prepare it
- Arrange the chicken breasts in a single layer in the slow cooker.
- In a small bowl, whisk together the chicken broth, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper.
- Pour the seasoned broth evenly over the chicken so each piece is coated.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the internal temperature reaches 165°F (74°C) and the meat pulls apart easily.
- Remove the chicken to a cutting board and shred with two forks, or leave the breasts whole to slice. Return shredded chicken to the cooker for 10–15 minutes if you want it to soak up extra juices.
- Garnish with fresh herbs before serving.
- Serve in tacos, bowls, sandwiches, or salads — or fold into any recipe that calls for cooked shredded chicken.
Best ways to enjoy it
This chicken is a utility player:
- Tacos: toss with lime juice, chopped cilantro, and a quick slaw.
- Bowls: serve over rice or cauliflower rice with roasted veggies and a drizzle of yogurt or salsa.
- Sandwiches: mix with BBQ sauce or pesto and pile onto crusty rolls.
- Salads: warm over mixed greens, avocado, and a bright vinaigrette.
For a heartier transformation, stir the shredded chicken into a stew or serve it alongside a rustic vegetable soup, borrowing ideas from this easy slow cooker chicken stew.
Storage and reheating tips
- Refrigerate: Cool leftovers within two hours and store in an airtight container for 3–4 days.
- Freeze: Portion shredded chicken into freezer bags or containers. It keeps well for up to 3 months. Thaw in the refrigerator overnight.
- Reheat: Warm gently on the stove with a splash of broth to keep meat moist, or microwave in short bursts, stirring between intervals. Always reheat to at least 165°F for safety.
- Food safety: Use a meat thermometer and avoid leaving cooked chicken at room temperature for more than two hours.
Pro chef tips
- Trim excess fat from breasts so the cooking liquid stays clear and the texture is consistent.
- Use low-sodium broth so you can control salt later — it’s easier to add salt than to remove it.
- Don’t over-stir while cooking; the less you disturb the meat, the better it holds shape for slicing.
- If you want deeper color and flavor, sear the breasts quickly in a hot skillet (1–2 minutes per side) before slow cooking. This step is optional but adds caramelized flavor.
- For even shredding, let the cooked chicken rest 5 minutes before using forks to pull it apart.
Flavor swaps
- Mexican: add 1 tsp cumin, 1/2 tsp chili powder, and finish with lime and cilantro.
- BBQ: remove from broth, toss with your favorite BBQ sauce, and broil briefly in the oven for sticky edges.
- Mediterranean: stir in lemon zest, oregano, and a splash of olive oil; serve with olives and feta.
- Whole-bird alternative: use boneless skinless thighs in place of breasts for juicier results and shorter cooking time.
- Slow-cooker to Instant Pot: reduce liquid to 3/4 cup and pressure-cook for 12 minutes with a natural release.
Your questions answered
Q: How long does it take to prep and cook?
A: Hands-on prep is about 5–10 minutes. Cook time is 6–8 hours on Low or 3–4 hours on High, depending on your cooker and breast thickness.
Q: Can I use frozen chicken breasts?
A: It’s safest to use thawed chicken in the slow cooker. If you must cook from frozen, increase cooking time and check the internal temperature to ensure it reaches 165°F. Note: cooking frozen chicken in a slow cooker can keep it in a bacterial danger zone longer, so thawing is recommended.
Q: How can I keep shredded chicken juicy?
A: Reserve some of the cooking liquid and stir a few tablespoons back into the shredded chicken before serving. Alternatively, return shredded meat to the slow cooker for 10–15 minutes to absorb juices.
Q: Is this recipe gluten-free and keto-friendly?
A: Yes. The basic recipe is gluten-free and low-carb; check any additional sauces or toppings for hidden sugars or gluten-containing thickeners.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and keep breasts in a single layer if possible; if layered, expect slightly longer cook time.
Conclusion
This slow cooker chicken is a go-to for effortless, versatile meals — tender, mild, and perfect for stretching into multiple dinners. For other crowd-pleasing slow-cooker chicken ideas and creamy variations, try this Creamy slow cooker chicken chili recipe, or learn an alternate shredded-chicken method with this detailed guide to the slow cooker shredded chicken method. Enjoy the ease and flexibility — and experiment with the flavor swaps above to make it your own.
Slow Cooker Shredded Chicken
Ingredients
Method
- Arrange the chicken breasts in a single layer in the slow cooker.
- In a small bowl, whisk together the chicken broth, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper.
- Pour the seasoned broth evenly over the chicken so each piece is coated.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the internal temperature reaches 165°F (74°C) and the meat pulls apart easily.
- Remove the chicken to a cutting board and shred with two forks, or leave the breasts whole to slice.
- Return shredded chicken to the cooker for 10–15 minutes if you want it to soak up extra juices.
- Garnish with fresh herbs before serving.
