This Slow Cooker Chicken Breast recipe delivers tender, juicy results with minimal effort. It’s perfect for busy weeks, meal prep, or whenever you need versatile, protein-packed chicken. Your slow cooker does all the work, making this chicken breast recipe a true weeknight hero.
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Why You’ll Love This Slow Cooker Chicken Breast
- Hands-off cooking: Just set it and forget it for hours.
- Perfect texture: Gently cooked for incredibly tender, juicy results.
- Meal-prep hero: Cook once, use all week in various dishes.
- Versatile flavor: A simple base that pairs with any sauce or seasoning.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (for garnish)
Tools: A 5-6 quart slow cooker, measuring spoons, a sharp knife, and a cutting board.
Notes: Don’t skip the fresh lemon juice—it brightens all the flavors. Using low-sodium broth gives you better control over saltiness.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 38 g |
| Fat: | 8 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 4-6 hours (Low) | Total Time: 4 hours 10 minutes – 6 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast size matters. If your chicken breasts are very large or thick, consider slicing them in half horizontally to create thinner cutlets. This ensures they cook evenly and all the way through without the outside becoming overdone.
- Don’t skip the aromatics. The onion and garlic aren’t just for flavor—they also create a steamy environment at the bottom of the pot, which helps keep the chicken incredibly moist as it cooks. They’re your secret weapon against dryness.
- Be mindful of cook time. The exact time can vary depending on your slow cooker’s model and the size of your chicken. The low setting is almost always better for tenderness. Start checking for doneness at the 4-hour mark to prevent overcooking.
- Fresh herbs at the finish. Adding the fresh parsley right at the end, after cooking, preserves its vibrant color and fresh flavor. It adds a lovely visual appeal and a burst of freshness that dried herbs just can’t match.
How to Make Slow Cooker Chicken Breast
Step 1: Start by prepping your aromatics. Thinly slice the yellow onion and mince the garlic cloves. This foundation is key—it will create a flavorful bed for the chicken to rest on and infuse the cooking liquid with a wonderful savory depth.
Step 2: Pat the chicken breasts completely dry with paper towels. This is a crucial step for getting a nice sear, but even when slow-cooking, it helps the seasonings stick better. Drizzle them with one tablespoon of the olive oil and rub it all over.
Step 3: In a small bowl, mix together the dried oregano, smoked paprika, onion powder, garlic powder, salt, and black pepper. Sprinkle this seasoning blend evenly over all sides of the chicken breasts, rubbing it in gently. You’ll notice how the smoked paprika gives it a beautiful color right away.
Step 4: Now, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You’re not cooking them through here—just searing for about 2-3 minutes per side to get a golden-brown crust. This step adds a ton of flavor and improves the texture immensely.
Step 5: Spread the sliced onions and minced garlic in an even layer on the bottom of your slow cooker. Pour the chicken broth over the top. This liquid will steam and bubble away, keeping everything incredibly moist.
Step 6: Carefully place the seared chicken breasts on top of the onion and garlic bed. It’s okay if they overlap a little. Pour any accumulated juices from the skillet over the chicken. Cover with the lid.
Step 7: Cook on the LOW setting for 4 to 6 hours. I highly recommend the low setting for the most tender result. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with two forks.
Step 8: Once cooked, use tongs to transfer the chicken breasts to a clean cutting board. Let them rest for 5 minutes—this allows the juices to redistribute. Then, you can slice or shred the meat.
Step 9: For the final touch, drizzle the fresh lemon juice over the shredded or sliced chicken and toss to combine. This brightens all the rich, savory flavors beautifully. Garnish with the chopped fresh parsley before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container with some cooking liquid for up to 4 days.
- Freezer: Freeze shredded chicken in freezer bags for up to 3 months.
- Reviving: Reheat gently with a splash of broth or water to restore moisture.
Serving Suggestions
Complementary Dishes
- Fluffy white rice or quinoa — The neutral grains are perfect for soaking up the delicious, savory cooking juices from the chicken.
- Garlic mashed potatoes — For the ultimate comfort food plate, the creamy potatoes pair wonderfully with the tender, shredded chicken.
- A simple green salad with a vinaigrette — The crisp, acidic salad provides a refreshing contrast to the rich, savory notes of the main dish.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy notes will mirror the lemon in the chicken and cut through the dish’s richness perfectly.
- A light lager or pilsner — The clean, crisp finish of a cold beer is a classic, no-fuss pairing that never disappoints.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing between bites.
Something Sweet
- Lemon sorbet — It continues the citrus theme in a refreshing, light way that feels like a perfect, clean finish to the meal.
- Simple shortbread cookies — Their buttery, not-too-sweet flavor is a gentle and comforting way to end your dinner.
- A fruit crumble with vanilla ice cream — The warm, baked fruit and cold ice cream offer a homey, satisfying contrast that feels like a hug.
Top Mistakes to Avoid
- Overcooking the chicken. This is the number one mistake. Even in a slow cooker, chicken breast can become dry and stringy if left for too long. Use a meat thermometer and aim for 165°F, remembering it will continue to cook a bit after being removed from the pot.
- Skipping the sear. I know it’s an extra pan to wash, but browning the chicken first creates a Maillard reaction that adds a deep, complex flavor you just can’t get from boiling or steaming alone. It’s
Slow Cooker Chicken Breast
Make perfectly tender Slow Cooker Chicken Breast with minimal effort. This easy recipe is perfect for meal prep & busy nights. Get the simple steps now!
Ingredients
For the Ingredients
-
1.5 kg boneless, skinless chicken breasts
-
2 tbsp olive oil
-
1 large yellow onion (thinly sliced)
-
4 cloves garlic (minced)
-
1 cup chicken broth (low sodium)
-
1 tsp dried oregano
-
1 tsp smoked paprika
-
0.5 tsp onion powder
-
0.5 tsp garlic powder
-
1 tsp salt
-
0.5 tsp black pepper
-
2 tbsp fresh lemon juice
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Start by prepping your aromatics. Thinly slice the yellow onion and mince the garlic cloves. This foundation is key—it will create a flavorful bed for the chicken to rest on and infuse the cooking liquid with a wonderful savory depth.01
-
Pat the chicken breasts completely dry with paper towels. This is a crucial step for getting a nice sear, but even when slow-cooking, it helps the seasonings stick better. Drizzle them with one tablespoon of the olive oil and rub it all over.02
-
In a small bowl, mix together the dried oregano, smoked paprika, onion powder, garlic powder, salt, and black pepper. Sprinkle this seasoning blend evenly over all sides of the chicken breasts, rubbing it in gently. You’ll notice how the smoked paprika gives it a beautiful color right away.03
-
Now, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You’re not cooking them through here—just searing for about 2-3 minutes per side to get a golden-brown crust. This step adds a ton of flavor and improves the texture immensely.04
-
Spread the sliced onions and minced garlic in an even layer on the bottom of your slow cooker. Pour the chicken broth over the top. This liquid will steam and bubble away, keeping everything incredibly moist.05
-
Carefully place the seared chicken breasts on top of the onion and garlic bed. It’s okay if they overlap a little. Pour any accumulated juices from the skillet over the chicken. Cover with the lid.06
-
Cook on the LOW setting for 4 to 6 hours. I highly recommend the low setting for the most tender result. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with two forks.07
-
Once cooked, use tongs to transfer the chicken breasts to a clean cutting board. Let them rest for 5 minutes—this allows the juices to redistribute. Then, you can slice or shred the meat.08
-
For the final touch, drizzle the fresh lemon juice over the shredded or sliced chicken and toss to combine. This brightens all the rich, savory flavors beautifully. Garnish with the chopped fresh parsley before serving.09
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