Go Back

Slow Cooker Chicken Breasts

Slow cooker chicken breasts made with simple pantry seasonings and a broth-and-butter cooking liquid for impossibly tender, pull-apart slices. Set-and-forget crockpot chicken breasts that finish with a rich pan sauce poured over freshly sliced chicken.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Slow-cooked chicken breasts
  • 4 boneless skinless chicken breasts Pat dry so seasonings stick.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.25 tsp salt Season to taste.
  • 0.25 tsp cracked black pepper Season to taste.
  • 0.75 cup chicken broth
  • 2 tbsp butter
  • 2 clove garlic, minced
  • 0.25 fresh parsley For serving.
  • 1 lemon For serving; wedges optional.

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season chicken breasts generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper, making sure every surface is coated.
  2. Place the seasoned chicken in the slow cooker and pour the chicken broth around the chicken so the liquid surrounds it.
  3. Add the butter and minced garlic to the slow cooker.
Slow-cook to tender pull-apart texture
  1. Cover and cook on LOW for 3-4 hours, or HIGH for 2-2.5 hours, and do not overcook; the chicken should be tender and shred easily when sliced.
Rest, slice, and serve with pan sauce
  1. Remove chicken and let it rest 5 minutes, so the juices settle.
  2. Slice the chicken and pour the cooking juices over the top as a pan sauce.
  3. Garnish with fresh parsley and lemon wedges before serving, for a bright finish.

Notes

For juicier slices, avoid overcooking: the chicken should shred easily but still look moist inside. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of the cooking juices. Freezing is not recommended for best texture, but you can freeze if needed. Dietary swap: use low-sodium chicken broth and reduce added salt accordingly.