Crockpot Chicken Breast
Looking for an easy way to add lean, healthy protein to salads, casseroles, and other meals? I make this Crockpot Chicken Breast every week for this purpose, and it always comes out perfectly tender and juicy, not rubbery or dry. This cooking method is the easiest way to prep chicken breast, and no additional liquid is necessary!
After I posted this Tex-Mex Chicken Casserole last week, I got a ton of messages asking exactly how I make chicken breast in the crock pot. It is incredibly simple, and a total gamechanger for meal prep.
You can dice the breasts and make Cranberry Chicken Salad or toss it in Buffalo Pasta, shred it and put it in a Burrito or soup, or slice it and layer it into a Grilled Cheese Sandwich. It’s extremely versatile and a quick way to make a delicious meal healthier and heartier.
Why Use the Crock Pot?
Why make chicken breast in the crockpot, when there are much faster ways to make it? Because it makes for the most juicy, tender chicken of any other cooking method I’ve tried.
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.
Step by Step Overview:
First, 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:
Can you use other cuts?
If you prefer to use a different cut, that’s totally fine, but cook times will vary. Always check for doneness by using a thermometer, targeting an internal temperature of 165F for white meat, and 170F for dark meat.
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.
Now, sprinkle both sides with salt:
Grind some black pepper on both sides as well:
You may also add whatever seasonings you like, and it’s an easy recipe to doctor up. If I know I’m using the meat for something Mexican-themed like tacos or burritos, I’ll sprinkle in some Taco Seasoning or Fajita Seasoning.
You can also go simple with a touch of garlic powder and Italian seasoning. I sprinkle it on by eye, but 1/2 a teaspoon of seasoning mix per pound is a good place to start.
Sometimes I do 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, or soy sauce. Someone once told me they like to add a can of cream of chicken soup. But know that it isn’t necessary at all. I usually choose not to add any sauces.
Keep in mind that the meat will release quite a bit of its own juices as it cooks, which can dilute any sauce you use. So unless you want to reduce the liquid back down on the stove later, you may want to add hot sauce or other liquids like lemon juice or freshly squeezed lime at the very end, after you’ve removed the meat from the slow cooker.
Once you’ve sprinkled on the seasonings, put the lid on, and set the crock into the cooking unit.
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.
Cooking Time Required
How long does it take to cook chicken breast in the crockpot?
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.
The particular slow cooker I own is this 4-Quart Slow Cooker and it costs $15.
UPDATE: Up until 2019, this only got up to $18. It’s now close to $50. The point of this was that you do not need an expensive programmable slow cooker unit to get the job done. This one just has an on/off switch. Maybe one day I’ll get a more expensive one, but this unit does a great job and works for our small family.
If you have a different slow cooker, you can use a thermometer to test out how long your particular slow cooker needs to reach the proper temperature, but three hours on low should be close.
Serving Suggestions
Cooked chicken breast is one of the most versatile ingredients on earth. Here are a few delicious meal ideas for using 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 Greek-Style Quesadillas or add to a Brie Grilled Cheese.
Turn salads into a full meal by adding this to Caesar Salad (or Kale Caesar Salad), Mediterranean Quinoa Salad, or Wild Rice Salad.
Cut it up and use it for Waldorf Chicken Salad.
Shred it into Chicken Pot Pie or onto Buffalo Chicken Pizza.
Top it with Mango Salsa, Chimichurri Sauce, or Roasted Red Pepper Sauce.
Pair with Cilantro Lime Cauliflower Rice, Roasted Sweet Potatoes, Green Beans, or a simple white rice like Rice Pilaf or steamed rice.
Recipe FAQ
I recommend you do not use frozen, since it won’t cook evenly. Always thaw first. You can quick thaw the meat by placing in a plastic bag, squeezing the air out, and submerging in cool water for about 30 minutes.
Absolutely! Store in an airtight container for up to 2 months.
I recommend moving it from the freezer to the fridge the day before you use it. That way you’re not adding extra heat to the meat and drying it out.
Keep in an airtight container in the fridge for up to 5 days. If you want to keep it longer, store in the freezer.
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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.
Disclosure: this post contains an affiliate link.
168 Comments on “Crockpot Chicken Breast”
Would putting the slow cooker on high heat be fine?
Yes, but you should shorten the time a bit. Maybe by 30-60 minutes. Measure with a thermometer to check that it’s fully cooked!
I cooked my chicken breast in the slow cooker covering with water and left overnight but the water had changed a brown colour which changed the colour of my chicken is this normal. Chicken smells ok
Was the chicken you purchased just chicken? As in, no injected solutions or preservatives?
yeah just chicken breasts bought from the supermarket. it was strange Ive cooked chicken in the slow cooker loads of times and its been fine. i just put it in the bin just incase lol
Hi Debbie, I think that might be okay. As long as it’s a more “clear” tinge, rather than reddish, which would indicate that maybe it’s not fully cooked. Are you checking the temperature with a thermometer?
Thank you for posting this. Yes, it’s simple, but it’s exactly what I wanted to do. Chicken breasts, in the slow cooker, with light seasoning so I can use with anything.
Wonderful to hear this!
Hallelujah! I pulled some chicken breasts out of the freezer that were in there over a year (so questionable to begin with) and tried this recipe. I topped the breasts with Costco’s Kirkland Organic No-Salt Seasoning. The breasts were really thick so I cooked for four hours. They turned out amazing…. moist and flavorful. And the broth that it created is very tasty. I’m going to save it for other recipes. Thanks so much for posting.
Hi Sandy, I’m really glad to hear that!! Enjoy.
I mix a can of cream of chicken soup with a can of cream mushroom and pour over top. Serve with rice.
How much broth do you add when you add a second layer of chicken?
Hi Amanda, just enough to cover all the chicken breast.
Can I ask why you don’t add liquid. Don’t they dry out or stick to the cooker?
Hi Bev, it’s more because I like the seasonings to stick to the chicken and they cook fine without liquid, but you can do liquid if you’d like.
I have a very large smoked chicken breast (4-5 lbs) boneless. Can I just put this in a large crock pot to warm for slicing? I am sure it is already cooked. This is the second one I have received. The first one I just diced and made chicken salad with.
Hi Lynne, yes you can use the slow cooker to heat it up, just put it on the lowest setting.
Can you cook the chicken frozen in the crock pot?
No that’s not safe, always thaw first before any cooking method. You can put it in cold water to thaw. Don’t want you to get sick!
Hi there. Thanks for the post. I really want to cook some whole chicken breasts in a masala sauce. Could I do this in the same way but with the sauce poured over the top?
Thanks x
Yes I think that’d work out great!
Fab can’t wait to try it! Thank you for the reply x
Can I cook a split chicken breast in slow cooker?
Definitely, you might need a longer cooking time though, maybe 30 min. Check with a thermometer and you should be golden.
how do you separate the grease from the good juice, I put barbecue sauce on mine and seasoning. It taste so good but I don’t want to pour it on the chicken with the fat, grease? I don’t have a separator.
Hi Susan, if you’re not using a separator, you can cool the whole crock in the refrigerator until the fat on the top solidifies (it kind of looks like shards of white chocolate) and then take it off. Honestly though, chicken breast is so lean there won’t be much fat. Most of it is the juice.
Thank you so much for your post regarding the simple Slow Cooker Chicken Breasts. As a Slow Cooker beginner, there is nothing you can post that I would consider “too simple”. For instance… I have a question regarding the chicken breast slow cooker recipe: How much longer in cooker if the breasts are not boneless?
Hi Gloria, 3 hours should still be fine in this case. Measure it with a thermometer to double check.
Quick question! When it says nothing else needs to be added to the slowcrooker (liquid), does it also imply that no oil needs to be added? Or do we need to add oil to avoid the chicken from sticking to the pot? Thank you!
That’s correct, no oil either. I haven’t had any trouble with sticking, because the chicken will release its own liquid as it cooks.
I cooked mine on low for about 3 hrs while I was home. Then I went to work and left it on warm for about 15 hours. It was so tender and juicy. Lol
I’m gone for work at least 8 hours in the day. Do you think I could cook the chicken on the “warm” setting instead of the “low” setting since I’m away for longer?