Go Back

Slow Cooker Chicken Breasts

Slow cooker chicken breasts that turn impossibly juicy and tender, cooked low-and-slow until they pull apart effortlessly in seasoned broth. Finished with a rich pan sauce poured over sliced chicken and brightened with parsley and lemon.
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: 475
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Season the chicken
  1. Pat the boneless skinless chicken breasts dry, then season generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper.
  2. Set the seasoned chicken into the slow cooker in a single layer.
Slow-cook
  1. Pour the chicken broth around the chicken, then add the butter and minced garlic to the slow cooker.
  2. Cover and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours, aiming to avoid overcooking so the chicken stays tender.
Rest and serve
  1. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
  2. Pour the cooking juices over the sliced chicken as a pan sauce.
  3. Finish with fresh parsley and lemon wedges for serving.

Notes

Pro tip: keep the chicken covered the whole time and aim for the lower end of the LOW window if your breasts are thin—resting plus slicing help them stay juicy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave with a splash of the juices. Freezing is yes (up to 2 months), though texture softens slightly after thawing. For a lower-fat swap, use 1 tbsp butter or omit it and add 2 tbsp more broth to keep the sauce coating the meat.