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Slow Cooker Chicken Breasts

Slow cooker chicken breasts that come out impossibly juicy and tender, simmered in seasoned broth until they pull apart effortlessly. Slice and top with the rich pan sauce made from the cooking juices for an easy set-and-forget chicken meal.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasonings
  • 4 boneless skinless chicken breasts Use evenly sized breasts for consistent doneness.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.25 salt Add to taste.
  • 0.25 cracked black pepper Add to taste.
Broth, butter, and garlic
  • 0.75 cup chicken broth
  • 2 tbsp butter
  • 2 garlic, minced Use 2 cloves, minced.
Serving
  • 1 fresh parsley Chopped, for garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 slow cooker

Method
 

Season the chicken
  1. Season the chicken breasts generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper. Make sure every surface is evenly coated for full flavor.
Slow cook
  1. Place the chicken breasts in the slow cooker and pour chicken broth around the chicken. Add butter and minced garlic on top, then cover.
  2. Cook on LOW for 3-4 hours or HIGH for 2-2.5 hours, keeping an eye on doneness so you do not overcook. When finished, the chicken should be tender enough to pull apart easily.
Slice and serve
  1. Remove the chicken and let rest for 5 minutes before slicing. This short rest helps the juices settle so the meat stays juicy.
  2. Pour the cooking juices over the top as a pan sauce. Slice the chicken and spoon the flavorful broth-butter over each piece.
  3. Garnish with fresh parsley and lemon wedges before serving. Add lemon at the end for bright flavor.

Notes

For the juiciest slow-cooker chicken breasts, keep the lid on and start checking only at the low end of the time range (LOW at 3 hours, HIGH at 2 hours) to avoid overcooking. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in a covered pan or microwave until warmed through. Freezing is possible for up to 2 months; thaw in the fridge overnight. For a lighter option, use olive oil instead of butter (add after cooking if desired) and reduce the amount slightly.