Perfect Slow Cooker Chicken Breast
This slow cooker chicken breast comes out perfectly juicy and tender every time. It is my go to method for easy and flavorful protein with no added liquid needed.

Why Use the Slow Cooker for Chicken Breast
My slow cooker method makes the most juicy and tender chicken! I find that with other methods like baking, poaching, braising, and the Instant Pot pressure cooker, it’s way too easy to overcook and end up with rubbery, dry meat! Cooking slowly and gently makes a huge difference. Plus, it’s completely hands off and simple to get going.
It’s always nice to have the option of adding protein to whatever healthy dinner I’m making, especially on busy weeknights, and poultry works so nicely. Slow cooker recipes like this and Slow Cooker Pulled Pork are staples for our entire family!
Tips for Best Results
Do not open the lid – No matter what slow cooker you use, try not to take off the lid at all during cooking, as this dramatically lengthens cooking time. The general rule of thumb is every time you take the lid off, you’re adding 30 to 60 minutes of extra cooking.
Single layer is best – In order to not require any liquid, the chicken breasts will need to be in a single layer, each in contact with the crock pot. If you really want to do multiple layers, you will need to add broth to cover so the meat cooks evenly, but I don’t like this as much because it dilutes the seasonings.
Season to your liking – Often times, I will make this crockpot chicken breast simply with salt and pepper, as I intend to use it in other recipes where there is a dressing or sauce. However, feel free to season the meat however you’d like. If I’m throwing this into a Tortilla Soup, I might add a little Sazon Seasoning, or if I’m making Curry Chicken Salad, I might throw some curry seasoning on top while cooking.
Let the meat cool before shredding or cutting – Rest the meat for at least 10 minutes before shredding or cutting, otherwise the juices will run out, and the meat will be dry.
How to Cook Chicken Breast in the Slow Cooker
- You’re going to take a 2lb package of boneless skinless chicken breasts, and snuggle them as evenly as you can into the bottom of the slow cooker:
- Now, sprinkle both sides with salt:
- Grind some black pepper on both sides as well:
You can add any extra seasoning you like here, sometimes I’ll sprinkle in some Taco Seasoning or Fajita Seasoning.
- Add dried or fresh herbs, like rosemary or thyme:
-You may also add fats like butter or olive oil for flavor, or sauces like BBQ Sauce, Buffalo Wing Sauce
- Once you’ve sprinkled on the seasonings, put the lid on, and set the crock into the cooking unit.
How Long to Cook Chicken Breast in the Slow Cooker
I find about 3 hours on low is just right, with one single layer, for the meat to fully cook through to 165F. This time may vary slightly with different brands of slow cookers, or with smaller versus larger breast pieces. Always check doneness with a meat thermometer.
How Long to Cook Other Cuts of Chicken
Bone-in breasts – Add approximately one hour (4 hours total)
Boneless chicken thighs – Subtract approximately one hour (2 hours total)
Bone-in thighs – Similar cooking time (3 hours total)
Whole chicken – Low setting for 6-8 hours or high for 3-4 hours.
Make sure that most of the meat is in contact with the bottom of your slow cooker. This is important for the most evenly cooked, juicy slow cooker chicken breast or thigh meat.
Do You Need to Add Liquid?
As long as the breast pieces are in a single layer, in contact with the slow cooker, then no, it’s not necessary to add any chicken broth or chicken stock. If you’re doing multiple layers, you will need to add liquid to cover the meat, but I don’t recommend this. The seasonings won’t stick as well.
Ways to Use Slow Cooker Chicken Breast
Slow cooker chicken breast is one of the easiest proteins to use throughout the week. Here are some of my favorite ways to serve it:
Add to Soups: I like to shred the meat and then add it to Spinach Tortellini Soup, Quick Chicken Noodle Soup, and White Chili.
Make Sandwiches and melts: Greek-Style Quesadillas, Brie Grilled Cheese.
Top Salads: by adding this to Caesar Salad (or Kale Caesar Salad), Mediterranean Quinoa Salad, or Wild Rice Salad.
Chicken Salads: Waldorf Chicken Salad.
Shred for comfort meals: Chicken Pot Pie or onto Buffalo Chicken Pizza.
Serve with Sauces: Mango Salsa, Chimichurri Sauce, or Roasted Red Pepper Sauce.
Pair with sides: Cilantro Lime Cauliflower Rice, Roasted Sweet Potatoes, Green Beans, or a simple white rice like Rice Pilaf or steamed rice.
Recipe FAQ
I do not recommend using frozen chicken breast because it will not cook evenly. Always thaw it first. For a quick thaw, place the chicken in a sealed plastic bag, remove the air, and submerge it in cool water for about 30 minutes.
Yes, you can. Store it in an airtight container for up to 2 months.
Move it from the freezer to the fridge the night before you plan to use it. This helps preserve moisture and prevents the meat from drying out.
Keep the chicken in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it.
Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!
Crockpot Chicken Breast
Ingredients
For the Crockpot Chicken
- 3 boneless, skinless chicken breasts (2 lbs total)
- 1.5 tsp salt
- 1/2 tsp black pepper
- herbs, spices, fats, sauces, as desired optional
Instructions
- Place the chicken breasts into the bottom of your slow cooker. They should be in a single, even layer.
- Season both sides with salt and pepper, and any other seasonings, herbs, fats, or sauces that you like. See blog post for more commentary.
- Cook on low for approximately 3 hours* until the meat registers at least 165F on a digital thermometer.
- Let the meat rest for at least 10 minutes before shredding or cutting, otherwise the juices will run out of the meat. Then, it is ready to eat and be used in recipes.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
190 Comments on “Perfect Slow Cooker Chicken Breast”
Chicken in. Thank you x
A good recipe to keep on hand. Thank you.
First time cooking anything in a slow cooker for me. Been wanting to for a while. Chicken breast for supper tonight! Thank you for providing the instructions.
As a noobie to using a slow cooker I definitely appreciate this post. I would of never thought you could just cook chicken without anything else (liquid) . That’s great to know about taking the lid off too I’ve done that about 5 times today lol (cooking pulled chicken first time using my slow cooker!) . I look forward to using my slow cooker so much more now thanks again for this post :).
So glad to hear this Alysia!
This is a great post as somehow my chicken ALWAYS comes out tough in the slow cooker, I will follow the three hour rule this time, thanks!
Hope it goes well, Olivia
Hi Joanne, have you done this directly with frozen chicken breasts? If so, how does that impact the overall time needed?
Hi Chihawk, it generally isn’t advised to do any slow cooking starting with frozen meats. There are food safety issues and also consistency issues there. It is best to use thawed meat. Hope that helps!
Love using the crockpot for chicken – great tips Joanne!
Sounds like a good, simple recipe. I am just wondering but is there a benefit to cooking them this way vs. in the oven or sautéing them? Are they more juicy? Or is it just kind of a set it and forget it sort of thing. Thanks!
Hi Jess, absolutely, chicken breasts cooked in the slow cooker turns out significantly more tender and juicy, cooked to the same given temperature.
This is so simple, I have to do this!
Thank you for this. How do you store the cooked chicken before you use it in a meal/How long will it keep?
I just put it in a Pyrex container to store, and I try not to keep the chicken around for more than 4 days. I’ve stretched that a few times but try not to =)
Joanne – I’m so glad you posted this. Would you cook chicken thighs the same way?
Hi Beth, I’m happy to hear that! Are you doing bone-in chicken thighs? I imagine they would take longer to cook, so you should test/adjust the cooking time, but I bet it would work well too! Also, you want to cook them to 180 instead of 165F.
Thank you for posting this!!!
No problem Mabel!
Thank you for this… I haven’t ventured into cooking anything with chicken in my crock pot because I find it over cooks the chicken. Keeping at a single layer on low for only 3 hours is genius! Thank you!
Hi Amy, I’m so glad you find this helpful! Hopefully you get some good use out of the slow cooker chicken.
Hi Joanne, thanks for posting this recipe. I, too, was hoping you’d post the slow cooker chicken recipe. Although I probably could have figured it out on my own by experimenting, sometimes it’s just easier to have it spelled out so I can get on with making the other recipes. Thanks!
I’m SO happy to hear that Janis!! Happy cooking!
Looks so good!! I love this, Joanne!! Super simple is always good. 🙂
Yummy!