I’ve been making this slow cooker chicken for years when I need dinner on autopilot — it turns out tender, versatile chicken with almost no hands-on time. This straightforward combo of garlic, onion, paprika and a splash of broth is perfect for busy weeknights, meal prep, or when you want an easy protein base for other recipes. If you’re hunting for slow-cooker chicken ideas and meal-prep inspiration, check this slow cooker chicken breasts guide for more ways to use cooked chicken.

Why you’ll love this dish

This recipe is the definition of set-it-and-forget-it comfort food: minimal seasoning, minimal fuss, reliably moist results. It’s a great blank canvas — mild enough for kids but easy to punch up with sauces or spices — and economical because boneless, skinless breasts are widely available and stretch across several meals.

“Perfectly tender every time — the easiest dinner when life gets busy.” — A reader review

Reasons to try it:

Hands-off cooking: put everything in the slow cooker and walk away.
Meal-prep friendly: makes shreddable chicken that freezes well.
Budget and time saver: cooks low and slow without babysitting.
Kid- and crowd-pleasing: mild seasoning works with many sides.

How this recipe comes together

Step-by-step overview before you start:

Arrange the chicken in the slow cooker in a single layer, season both sides, and add a cup of liquid to keep the meat moist.
Cover and cook on low (6–7 hours) or high (3–4 hours) until the chicken reaches 165°F and easily flakes with a fork.
Use immediately sliced, shredded, or chilled and portioned for later.

This sets realistic expectations: no searing required, no complicated sauce, and a short list of pantry spices.

What you’ll need

4 boneless, skinless chicken breasts (about 1.5–2 lb total)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 cup chicken broth or water (broth adds more flavor)
Optional: your favorite seasonings (Italian seasoning, cayenne, lemon pepper, or a bay leaf)

Substitutions and notes:

Use low-sodium broth if you’re watching salt; adjust seasoning after cooking.
For a lighter result, swap water for white wine or a mix of broth and a squeeze of lemon.
Thicker breasts can be halved horizontally so cooking is even.

These cooked breasts work great as a shortcut in comfort recipes — try them in a slow-cooker white chicken chili like the white chicken chili recipe for another easy meal.

Cooking method

Place the chicken breasts in the slow cooker in a single layer so they cook evenly.
Sprinkle garlic powder, onion powder, paprika, salt and pepper over both sides of each breast.
Pour 1 cup of chicken broth or water over the chicken to keep it from drying out.
Add any optional seasonings now (a bay leaf, crushed red pepper, or dried herbs).
Cover and cook:

Low for 6–7 hours, or
High for 3–4 hours, until the internal temperature reaches 165°F and the meat is tender and pulls apart easily.

Remove chicken and let rest 5 minutes before slicing or shredding. Use the cooking juices to moisten the meat or thicken into a quick gravy.

Quick safety note: always check the thickest part of the breast with an instant-read thermometer — 165°F is the safe internal temperature for poultry.

Best ways to enjoy it

Slice and serve over a simple salad with a lemon vinaigrette for a light dinner.
Shred and toss with BBQ sauce for sandwiches or sliders.
Use as protein for grain bowls with roasted veggies and a tahini dressing.
Add to pastas or casseroles (see variations below) for family-style meals.
Chop and mix into omelets, quesadillas, or wraps for quick lunches.

Pair with: mashed potatoes, steamed green beans, roasted root vegetables, or a simple rice pilaf.

Storage and reheating tips

Refrigerator: Store in an airtight container for 3–4 days. Keep the cooking juices with the chicken to prevent drying.
Freezer: Portion shredded or whole breasts into freezer bags or containers; freeze up to 3 months. Thaw overnight in the fridge.
Reheating: Warm gently in a skillet with a splash of broth, or microwave covered with a damp paper towel to retain moisture. Reheat leftovers to 165°F before eating.
Food safety: Discard any perishable leftovers left out longer than two hours at room temperature.

Helpful cooking tips

Trim visible fat and pat chicken dry before seasoning — dry surface = better flavor absorption.
If breasts vary widely in thickness, pound thicker ones to even thickness for uniform cooking.
For a richer flavor, brown the breasts briefly in a hot skillet before adding to the slow cooker (optional).
To thicken the juices into a quick sauce, remove the chicken, skim fat, then stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer in a small saucepan until thickened.
Make shredding easier: use two forks or pulse briefly in a stand mixer with the paddle attachment.
Use leftovers creatively — shredded chicken is brilliant in pasta: try it in creamy recipes like Marry Me Chicken Pasta for a fuss-free weeknight dinner.

Creative twists

Mediterranean: add 1 tsp dried oregano, lemon slices, and finish with olives and feta.
Mexican: swap paprika for chili powder, add cumin and a chipotle pepper, then shred and top with cilantro and lime.
BBQ: after cooking, shred and toss with your favorite BBQ sauce; serve on buns with pickles.
Creamy herb: stir in cream cheese or a splash of heavy cream at the end for a silky sauce.
Low-sodium/low-fat: use water and fresh lemon plus extra herbs to maintain flavor without added salt.

Your questions answered

Q: Can I start this with frozen chicken breasts? A: It’s not recommended. Slow cookers may not bring frozen chicken through the safe temperature zone quickly enough, increasing food safety risk. Thaw overnight in the fridge before cooking for best and safest results.

Q: How can I keep the chicken from drying out? A: Use at least 1 cup of liquid, avoid lifting the lid during cooking, and don’t overcook — once it easily pulls apart and reaches 165°F, it’s done. Saving some cooking juices with the meat helps retain moisture.

Q: Can I double the recipe? A: Yes, you can double it if your slow cooker has the capacity. Keep the same seasoning ratios and add a little extra liquid if needed. Cooking time may increase slightly, especially on low.

Q: Is this recipe suitable for meal prep? A: Absolutely. Cooked breasts shred or slice well, refrigerate for several days, and freeze portions for up to 3 months. It’s ideal for prepping several lunches or dinners at once.

Q: What if I only have bone-in chicken? A: Bone-in pieces need a bit more time and may produce richer juices. Increase low cooking time by about 1–2 hours and check that the meat near the bone reaches 165°F.

Conclusion

If you want more background on getting juicy, slow-cooked results and flavor ideas, read Slow Cooker Chicken Breasts, the Juicy Secret – Glenda Embree for an experienced home-cook’s perspective. For another tested slow-cooker take with tips on keeping breasts moist and flavorful, see JUICY Slow Cooker Chicken Breast – The Recipe Rebel.