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.
184 Comments on “Crockpot Chicken Breast”
I cook cheap steaks like this. When you cool them they’re perfect for slicing thin for sandwiches and salads.
Made this for the second time today, and it works like a charm. The chicken turns out moist and tender and just right for cutting up in salads, stir-fries or just about anything we might use cooked chicken for. Thank you so much!
I followed this recipe and cooked the chicken to just over 165 degrees. The chicken cut easily, but could not be shredded. Any idea what went wrong?
If you want it to shred, you have to cook it longer and take it to a higher temperature, probably about 180F. The one thing I don’t like about that is it will be drier, but if you’re planning to add sauce, it’s not as big of a deal.
How do you store it and, how long will they keep in the fridge?
I made this at long last with three chicken breasts (about 2lbs total… they were hefty). I cooked them for three hours and while the flavor was still quite lovely, the chicken ended up having that typical slow cooker dryness to it. After cutting and putting it in a tupperware, I put some broth in and shook it up and that helped. Do you think trying to cook it for less time would eliminate the dryness but still cook all the way through?
Do you have a thermometer? If not, make sure to use one. This will help you know when the chicken is properly done, and you will get to learn what the correct time is for your slow cooker, since that can vary by brand.
My new go-to! Simple and juicy chicken every time.
I tried your Slow Cooker Chicken Breast. It created it’s own “broth”. Should this be removed as the chicken cooks?
Nope, that’s normal. Just take the chicken breasts out at the end. I usually discard this liquid but some people save it.
just a thought, if it will be good to flip the breast pices halfway through in the crockpot to get an even cooking?
Generally speaking, opening the lid of a slow cooker is a no-no because it will add another 60 minutes or so of cooking time. It’s not necessary to flip the chicken.
Excellent easy way to cook chicken breast for any recipe. 3 hours on low, my chicken was done, very flavorful and easily shredded for my enchilada recipe! This is definitely going to be how I cook chicken breast from now on.
This will the first time I try this recipe
Is it ok to use the slow cooker cooking bags for this recipe to save on the cleanup later on? Thanks!
Cooking chicken breasts this way in a slow cooker is a great idea. I used to poach them on the stove top, but the breasts were never this tender and moist. Besides salt and pepper, I like to top the chicken with chunks of celery, onion and whole parsley stems if I have them on hand for extra flavorful juice which accumulates during cooking. I always cover the chicken with a piece of parchment paper to keep the moisture close to the meat if there is a lot of space between the meat and the slow cooker lid. My 7 qt. Rival crockpot gets the job done in about 2 hours on low, but I always check the internal temperature with a digital thermometer. 165F – 170F is perfect. I use the meat for chicken salad, enchiladas, tacos and our favorite, King Ranch casserole. We’re Texans!
My crockpot does not have heat on the bottom, only the sides, so I am wary of cooking without water to distribute the heat fast enough.
I can’t tell you many chicken breasts I’ve turned into rubber… finally got them right with this recipe, only took two hours in my crock pot. I was afraid they would stick to the bottom of the pot but there were no issues. Going to be using this on a regular basis to have chicken on hand for salads, tacos, etc. thanks!
This is a Miracle! I have a fairly recent model Crockpot-brand slowcooker that got great reviews. I don’t remember how many quarts my cooker is supposed to handle, but it’s at least 6. I think it runs a bit hotter than it should, or maybe the company changed their technology to run a bit hotter. Many recipes I have tried turned out terribly overcooked–either mushy or stringy. I used your method to cook 2 large chicken breasts with the skin and bones still in, 3 hours on low. About 2 lbs of meat. After 3 hours the skin came right off and the meat was perfect. Cooked all the way through. Moist, but still with the proper texture and mouth-feel. This is a real life-saver on those days when I am working from home for a few hours, but I have deadlines and really DO NOT HAVE TIME to cook. I can at least do this and make a salad or some rice. And that is healthier than ordering takeout!
Where does the 641 mg of sodium com from? I am on a restricted salt diet. If breasts are fresh does the 641 mg come from the addition of salt in your seasoning? if not from this source where does the sodium come from? I believe I can season the chicken with seasonings that do not contain salt
Hi Ed, great question. The nutrition information provided here is a plugin that I pay for, and calculates that information from a database. I looked further into this, and there are articles that discuss the hidden sodium in chicken from additives. My guess is that if you avoid those chickens, there would be less sodium. I’m thinking it’s possible that chicken naturally has some sodium in it, but I don’t know how much. Maybe something to talk to the butcher about. Hope that helps.