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Slow Cooker Chicken Breasts

Slow cooker chicken breasts that come out impossibly juicy and tender, with a seasoned broth you’ll pour over sliced chicken for a quick pan sauce. Set-and-forget cooking on LOW or fast cooking on HIGH keeps the meat pull-apart soft.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Slow-cooked chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
  • 0.75 cup chicken broth
  • 2 tbsp butter
  • 2 garlic, minced
  • 1 fresh parsley for serving
  • 1 lemon for serving

Equipment

  • 1 slow cooker

Method
 

Season and slow-cook
  1. Season the chicken breasts generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper.
  2. Place the chicken in the slow cooker and pour the chicken broth around the chicken.
  3. Add the butter and minced garlic to the slow cooker.
  4. Cover and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours, keeping the chicken from overcooking until tender and juicy.
Rest, slice, and sauce
  1. Remove the chicken and rest for 5 minutes before slicing.
  2. Pour the cooking juices over the top as a pan sauce.
  3. Garnish with fresh parsley and lemon wedges.

Notes

For the most tender slices, avoid cooking beyond the stated window and let the chicken rest 5 minutes before cutting so juices stay inside the meat. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a covered dish until warm. Freezing is yes—freeze sliced chicken with some juices for up to 3 months, thaw overnight in the fridge. For a lower-sodium version, use reduced-sodium chicken broth and season with less salt while keeping spices the same.