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Slow Cooker Chicken Breasts

Slow cooker chicken breasts that turn impossibly tender and pull apart effortlessly, cooked in a seasoned broth and finished with a quick pan sauce. Set-and-forget crockpot chicken breasts deliver juicy, slice-ready chicken with garlic-butter flavor.
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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
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder for seasoning
  • 1 tsp onion powder for seasoning
  • 1 tsp smoked paprika for seasoning
  • 1 tsp Italian seasoning for seasoning
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
Broth and garlic butter
  • 0.75 cup chicken broth pour into slow cooker around chicken
  • 2 tbsp butter dot over chicken and melts into broth
  • 2 garlic, minced stir in with butter
Serving
  • 0.25 fresh parsley for garnish
  • 0.25 lemon for wedges

Equipment

  • 1 slow cooker

Method
 

Season and load the slow cooker
  1. Season the chicken breasts generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper, pressing gently so it adheres.
  2. Place the seasoned chicken breasts in the slow cooker and pour the chicken broth around the chicken so it comes up slightly on the sides.
  3. Add butter and stir in the minced garlic, letting it distribute through the broth.
Slow-cook until tender
  1. Cover and cook on LOW for 3-4 hours, or HIGH for 2-2.5 hours, keeping the lid on and stopping before overcooking so the chicken stays pull-apart tender (visual cue: chicken is opaque and easily flakes).
  2. Remove the chicken and let it rest for 5 minutes before slicing, then pour the cooking juices over the top as a pan sauce (visual cue: glossy sauce that clings to the sliced surface).
Serve
  1. Garnish with fresh parsley and serve with lemon wedges to brighten the seasoned broth sauce.

Notes

For best texture, avoid lifting the lid during cooking and stop as soon as the chicken flakes easily; overcooking can make it dry. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze cooked chicken (and juices) for up to 3 months. For a lighter option, use reduced-sodium chicken broth and swap half the butter for olive oil.