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Slow Cooker Chicken Breasts

Slow cooker chicken breasts with impossibly juicy, tender meat that pulls apart easily after a low-and-slow cook in seasoned broth. Finish with a quick pan sauce made from the cooking juices, then garnish with parsley and lemon.
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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 breast base
  • 4 boneless skinless chicken breasts Pat dry for better seasoning adhesion.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1 salt To taste (use enough to season both sides).
  • 1 cracked black pepper To taste (freshly cracked if possible).
  • 0.75 cup chicken broth Pour around the chicken, not directly on top only.
  • 2 tbsp butter Adds richness to the broth for a silkier pan sauce.
  • 2 garlic Minced (about 2 cloves).
  • 1 fresh parsley For serving; chopped or left whole sprigs.
  • 1 lemon For serving; wedges for squeezing.

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.
  2. Pat the seasoning in with your hands so it adheres to the chicken surface.
Slow cook
  1. Place the chicken breasts in the slow cooker and pour the chicken broth around the chicken.
  2. Add the butter and minced garlic to the slow cooker.
  3. Cover and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours; do not overcook—look for tender chicken that easily flakes and stays juicy.
Slice and sauce
  1. Remove the chicken and let it rest 5 minutes before slicing.
  2. Pour the cooking juices over the sliced chicken as a pan sauce, letting the liquid soak in slightly so the meat looks glossy and moist.
Serve
  1. Garnish with fresh parsley and lemon wedges so the dish has a bright fresh finish.

Notes

Pro tip: for the most juicy results, avoid overcooking—pull the chicken when it is tender and still moist, then rest 5 minutes before slicing. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet with a splash of the juices. Freezing is yes: cool, freeze in portions up to 3 months, and thaw in the fridge before reheating. For a lower-sodium swap, use low-sodium chicken broth and season with less salt while keeping the spices the same.