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.

Crockpot Chicken Breast - Shown Sliced and Cubed for tacos, rice, salads, and more on a cutting board

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:
Three Chicken Breasts in Single Layer in Crock Pot
  • Now, sprinkle both sides with salt:
three chicken breasts salted in crock pot
  • Grind some black pepper on both sides as well:
Boneless Slow Cooker Chicken Breast In Crock with Salt and Pepper

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
Boneless Skinless Chicken Breasts in Crockpot with Fresh Thyme on Top
  • 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

Can you use frozen chicken breast?

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.

Can you freeze crockpot chicken breast?

Yes, you can. Store it in an airtight container for up to 2 months.

How do you thaw frozen cooked chicken breast?

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.

How do you store leftovers?

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!

Cooked Crockpot Chicken Breast Cubed and Sliced on Cutting Board

Crockpot Chicken Breast

Servings: 3
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
This Crockpot Chicken Breast is a simple way to add lean and healthy protein to salads and other recipes. It’s so easy!
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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

*Slow cooker models vary a little bit in heat output, and cook time can also be affected by how large or small the breast pieces are. 3 hours should be the approximate time needed to fully cook the meat to 165F, but always check with a thermometer for doneness.
Storing leftovers: Keep in the fridge for up to 5 days.
Freezing: Store in an airtight container for up to 2 months.
Reheating: If reheating from frozen, I recommend moving the meat from the freezer to the fridge the day before you use it. Otherwise, you will add extra heat to the meat and it will come out dry. If reheating thawed meat, you may microwave, saute in a pan, or warm in a 300F oven. Timing will vary depending on if you’re reheating whole, shredded, or diced chicken breast. Simply check if it’s warmed through sufficiently.

Nutrition

Calories: 257kcal, Protein: 47g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 144mg, Sodium: 262mg, Potassium: 836mg, Vitamin A: 70IU, Vitamin C: 2.7mg, Calcium: 11mg, Iron: 0.8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas