Slow Cooker Chicken Breasts
I make this slow cooker chicken on repeat when I need a no-fuss dinner that stretches into lunches and sandwiches for the week. Four simple chicken breasts, a handful of pantry spices, and a cup of broth turn into tender, shreddable chicken with almost no hands-on time — perfect for busy weeknights, meal prep, or a make-ahead potluck centerpiece.
Why you’ll love this dish
This recipe is the kind of weeknight hero that gives you maximum flavor for minimal effort. The slow cooker gently breaks down the chicken so it stays moist and shreddable without drying out. You don’t need fancy ingredients or technique — just a good rub, some broth, and time.
- Budget-friendly: uses basic pantry spices and standard chicken breasts.
- Versatile: shreds into tacos, sandwiches, salads, or served whole.
- Low-effort: prep in 10 minutes, then let the slow cooker do the work.
- Consistent results: long, low heat helps prevent overcooking.
"Hands-off and always tender — I shredded a batch for tacos and still had enough for dinner the next night. Simple, reliable, and flavorful." — home cook review
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Mix a simple spice rub with olive oil.
- Coat the chicken breasts with the rub.
- Place chicken in the slow cooker and pour in chicken broth.
- Cook low and slow (6–7 hours) or high (3–4 hours) until fully cooked and tender.
- Shred with forks or serve the breasts whole with the cooking juices.
This is a forgiving recipe — the biggest variables are cooking time (low versus high) and whether you want shredded or whole chicken at the end.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (or another neutral oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet, your choice)
- Salt and pepper to taste
- 1 cup chicken broth (low-sodium is fine)
Notes and substitutions:
- Use boneless skin-on breasts if you prefer; remove skin after cooking for shredding.
- Swap chicken thighs for a richer flavor — cook times are similar but thighs stay more forgiving.
- For a lower-sodium meal, use low-sodium broth and adjust salt after cooking.
Directions to follow
- Combine seasonings: In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper until a loose paste forms.
- Season the chicken: Pat the chicken breasts dry with paper towels. Rub the seasoning paste over all sides of each breast so they’re evenly coated.
- Arrange in slow cooker: Place the seasoned breasts in a single layer in the slow cooker. If they overlap slightly it’s okay.
- Add broth: Pour 1 cup of chicken broth around the chicken (not necessarily over the top) to keep the meat moist and create a light cooking liquid.
- Cook: Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours. The chicken is done when an instant-read thermometer reaches 165°F (74°C) and the meat pulls apart easily with forks.
- Finish and serve: Remove the breasts and shred with two forks if desired. Spoon some cooking juices over the shredded chicken to keep it moist before serving.
Best ways to enjoy it
- Tacos: Warm corn tortillas, shredded chicken, pickled onions, cilantro, and a squeeze of lime.
- Sandwiches: Pile on a toasted roll with BBQ sauce, slaw, or melted cheese.
- Salads: Top a bed of mixed greens with shredded chicken, avocado, cherry tomatoes, and a vinaigrette.
- Rice bowls: Serve over rice or cauliflower rice with sautéed vegetables and a drizzle of soy-sesame sauce.
- Whole-plate dinner: Serve the breasts whole with mashed potatoes and steamed greens, using the slow-cooker juices as a light gravy.
Storage and reheating tips
- Refrigeration: Cool leftovers within two hours and store in an airtight container. Use within 3–4 days.
- Freezing: Place cooled shredded or whole breasts in freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet with a splash of broth over medium-low heat until piping hot (165°F / 74°C). You can also microwave in short bursts, stirring in between, or warm in a covered oven-safe dish at 325°F (160°C).
- Food safety: Always heat to 165°F for safe consumption. Discard leftovers left at room temperature longer than two hours.
Pro chef tips
- Sear first for extra flavor: Quickly sear the seasoned breasts in a hot skillet for 1 minute per side before adding to the slow cooker to deepen the flavor (optional).
- Use the resting liquid: After shredding, return chicken to the slow-cooker juices for 10–15 minutes to let it reabsorb moisture.
- Don’t over-thin the sauce: If you want a thicker sauce for sandwiches, remove chicken, then reduce the liquid on the stove and whisk in a little butter or cornstarch slurry.
- Uniform pieces: Try to use breasts close in size so they finish cooking at the same time. If some are much thicker, butterfly them or pound slightly.
- Frozen chicken: It’s safest to thaw first. Cooking from frozen can lead to uneven results and is not recommended for all slow cookers.
Flavor swaps
- BBQ twist: Add 1/2 cup of your favorite BBQ sauce to the broth near the end and shred for quick pulled chicken.
- Mediterranean: Replace paprika with 1 teaspoon dried oregano and add juice of half a lemon. Finish with crumbled feta and olives.
- Mexican-style: Add 1 teaspoon ground cumin and a jalapeño sliced into the broth; serve with lime, cilantro, and cotija.
- Creamy version: Stir in 4 oz cream cheese during the last 30 minutes of cooking for a creamy shredded chicken.
- Low-carb: Skip the bread, serve over cauliflower rice with a chimichurri or avocado salsa.
Your questions answered
Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s better to thaw first. Cooking from frozen can keep the center in the temperature danger zone too long, which can affect both safety and texture. Thaw in the fridge overnight when possible.
Q: How can I make the chicken more flavorful without extra work?
A: Use a quality chicken broth, and consider a quick sear for deeper flavor. Letting the shredded chicken sit in a bit of the cooking liquid before serving also boosts taste and juiciness.
Q: How long does the chicken stay tender if I leave it on warm?
A: Slow cookers’ warm settings can dry meat over time. Keep on warm for up to 1 hour after cooking; beyond that, check moisture and consider adding a splash of broth before serving.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger slow cooker and keep the chicken in a single layer as much as possible. You may need slightly more cooking liquid, but times should be similar.
Q: Is this recipe healthy?
A: It’s relatively lean and simple. Use low-sodium broth and moderate oil for a lighter version. Substituting thighs increases fat and flavor but also calories.
Conclusion
This slow cooker method reliably produces fork-tender chicken with minimal hands-on time — a perfect base for tacos, sandwiches, salads, and meal prep. For more slow-cooker inspiration and to compare seasoning ideas, check out Slow Cooker Chicken Breasts, the Juicy Secret – Glenda Embree and my favorite variation list at JUICY Slow Cooker Chicken Breast – The Recipe Rebel.
Slow Cooker Shredded Chicken
Ingredients
Method
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper until a loose paste forms.
- Pat the chicken breasts dry with paper towels. Rub the seasoning paste over all sides of each breast so they’re evenly coated.
- Place the seasoned breasts in a single layer in the slow cooker.
- Pour 1 cup of chicken broth around the chicken to keep the meat moist.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours until the chicken is done.
- Remove the breasts and shred with two forks if desired. Spoon some cooking juices over the shredded chicken to keep it moist before serving.
