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Slow Cooker Chicken Breasts, the Juicy Secret

Per­fect Slow Cook­er Chick­en Breasts are juicy and fla­vor­ful! Adults & kids love the easy 4‑ingredient recipe. Use this deli­cious chick­en as the main dish or an ingre­di­ent in oth­er recipes. 

Slow Cooker Chicken Breasts sliced on a plate with a platter of slow cooker chicken breasts in the background
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My delec­table slow cook­er chick­en breast recipe is nat­u­ral­ly gluten free. And, in the world of easy bone­less skin­less chick­en breast recipes, this one is at the top.

Seri­ous­ly! I’ve nev­er found a sim­pler hands-off way to cook chick­en breasts. THE best of chick­en breast slow cook­er recipes. Hands down! You’re gonna love it!

Slow cooker chicken breasts

The Secret to Perfect Slow Cooker Chicken Breast

The secret to cook­ing bone­less skin­less chick­en breast in a crock­pot is sim­ply not to over­cook it. It isn’t tricky at all. But, it may require chang­ing the way you think about tim­ing and slow cookers. 

Too often, we fall into the trap of expect­ing that every­thing we put into a slow cook­er must cook for 6–8 hours on low or 4–6 hours on high. It’s the “stan­dard” instruc­tion for most slow cook­er chick­en recipes. That just does­n’t work for crock­pot chick­en breasts, though.

Why Adjust Cooking Time for Chicken Breast?

I under­stand the need to some­times put some­thing in the crock­pot before leav­ing for work and hav­ing it hot and ready to go when you get back home. I need that option, too! It’s legit­i­mate. I’m just going to ask you not to do it when mak­ing slow cook­er chick­en breast recipes.

When we use the oven, nei­ther you, or I would choose to use the same tem­per­a­ture and length of time for cook­ing a roast, as we would for cook­ing chick­en breasts. The chick­en breasts would turn out dry, tough and inedible. 

So, don’t make that choice when using your slow cook­er, either. Adjust the cook­ing time to achieve the most deli­cious and juicy slow cook­er chick­en breast you’ve ever eat­en. Once you learn to prop­er­ly cook chick­en in a slow cook­er it will change the way you plan and cook your favorite chick­en dishes.

slow cooker chicken breasts unsliced on a platter

How Do You Know When Chicken is Fully Cooked?

Bone­less skin­less chick­en breast must reach an inter­nal tem­per­a­ture of 165° before eat­ing them. When poked the juices should be clear and not pink. 

I remove the chick­en from what­ev­er I’m cook­ing it in once it hits 160°. Then, I allow the chick­en breasts to rest, loose­ly cov­ered with foil, for 10 minutes

thermometer at 165 degrees

Crock­pot chick­en breasts will con­tin­ue to cook from resid­ual heat and reach that USDA rec­om­mend­ed tem­per­a­ture (165° F) after a short rest­ing period. 

This rest­ing time allows the juices to redis­trib­ute through­out the meat, too, and gives you the best, most per­fect­ly juicy slow cook­er chick­en breast you’ve ever eaten.

How Long Does it Take to Cook Crockpot Chicken Breasts ?

I accom­plish this in just 2 hours to 2 hours and 15 min­utes with my slow cooker! 

If you dou­ble the recipe, you may need to adjust the time to accom­mo­date the big­ger batch. I would still always check at the 2 hour mark and add 15 minute incre­ments until the chick­en reach­es the cor­rect temperature.

timer set for 2 hours

The Ingredients

As chick­en breast slow cook­er recipes go, this one is super sim­ple. Don’t be fooled, though. The fla­vor is absolute­ly stand-on-its-own deli­cious. The sim­ple sea­son­ing and fla­vor pro­file make it easy to use in lots of oth­er recipes, too!

  • Bone­less Skin­less Chick­en Breasts: I use fresh chick­en breasts in this recipe. I rec­om­mend thaw­ing frozen chick­en. It will cook more even­ly and safe­ly. A slow cook­er can­not raise the temp of frozen chick­en fast enough to be safe.
  • Best Home­made All Pur­pose Sea­son­ing: Fol­low this link to my favorite easy 5‑ingredient all pur­pose sea­son­ing recipe or buy your favorite at the store.
  • Chick­en Broth: Use your favorite. I use the Sam’s brand chick­en broth or bone broth I can find at Walmart.
  • But­ter
boneless skinless chicken breasts in crock pot seasoned with all purpose seasoning, butter and chicken stock
My crock­pot chick­en breast recipe ready to start!

Why Add Butter to a Slow Cooker Chicken Breast Recipe?

No fat on bone­less skin­less chick­en breasts means they can dry out quick­ly and will have very lit­tle fla­vor on their own. When cook­ing chick­en breasts in the crock-pot, fat means mois­ture and fla­vor! It will boost the rich­ness of the chick­en broth you use.

I rec­om­mend but­ter, not mar­garine. But­ter adds a rich­ness, gor­geous fla­vor and juici­ness that you won’t enjoy with­out it. Trust me. It’s only 4 Table­spoons and it makes a world of dif­fer­ence in this crock pot chick­en breast recipe. Plus, the gravy you make from the drip­pings will be DELISH!

Batch Cooking in the Slow Cooker

Easy crock pot chick­en breasts roast up ten­der and deli­cious with a min­i­mum of effort in one of my all-time favorite coun­ter­top appli­ances, a slow cook­er [affil­i­ate link]. It saves me time and a lot of work. 

slow cooker chicken breasts unsliced on a platter

Anoth­er way I save time and work on busy week­nights is to have pre-cooked chick­en breasts on hand. Batch cook­ing crock­pot chick­en recipes is a great way to stock your fridge and freez­er for oth­er meals and recipes. 

I often dou­ble or triple this recipe for batch cooking. It’s not unusu­al to find two slow cook­ers with this scrump­tious chick­en recipe, going in my kitchen. By batch cook­ing them, now, I can quick­ly pre­pare any recipe that calls for cooked chick­en breasts, later.

Once the bone­less chick­en breasts are cooked and cooled, I can pre­pare gor­geous slices for sal­ads, meal bowls or stir fries; cubes and chunks for casseroles, soups and din­ner bowls; plus shreds for tacos, bur­ri­tos and sand­wich­es. Hav­ing these pack­ages of juicy chick­en ready and wait­ing in my fridge and freez­er makes quick and easy week­night meals a breeze!

Chick­en breasts are a healthy option to have on hand for so many dish­es. If you’re inter­est­ed in more info on chick­en breast calo­ries or nutri­tion and anoth­er easy method for prepar­ing them, check out Lara’s recipe for air fry­er chick­en breasts.

FAQ’s about Batch Cooking Chicken Breast

cooked chicken bagged and prepped for the freezer
How Do I Batch Cook Chick­en Breasts?

You can dou­ble or even triple this recipe to pre­pare enough chick­en to keep your freez­er stocked. Just be sure to leave at least 1‑inch of head space at the top of your crock­pot. I have even had two slow cook­ers going at once!

Be sure to com­plete­ly cool the chick­en before prep­ping it for freez­ing. Then place the chick­en in zip-top freez­er bags. You can freeze chick­en breasts whole, in slices, in chunks or cubes and in shreds.

I rec­om­mend mea­sur­ing out the amount you would typ­i­cal­ly use for one recipe into indi­vid­ual freez­er bags. Then you need only to thaw what you will be using, imme­di­ate­ly.

Clear­ly label and date each bag, so you can rotate your freez­er stock, effi­cient­ly. Cooked chick­en breasts, sealed prop­er­ly in bags with as much air removed as pos­si­ble, will keep up to 6 months in the freezer.

How Do I Cook Chick­en Breasts In Bulk in the Oven?

Chick­en Breasts baked in the oven can be as juicy and ten­der as those cooked in your slow cook­er. Chick­en roast­ed in this way is deli­cious and easy to batch cook for the freez­er, too.

The bone­less skin­less chick­en breasts require much less time to cook, when bak­ing, so you will need to be watch­ful to pre­vent over­cook­ing. Bake them on sheet trays at high tem­per­a­ture for only about 20 min­utes or until an inter­nal tem­per­a­ture of 160° is reached. Get the full instruc­tions, HERE.

How to Serve Slow Cooker Chicken Breasts

You can use the recipe just as it’s writ­ten in the recipe card. Serve the juicy deli­cious chick­en as the main course along with your favorite chick­en din­ner sides and scrump­tious gravy. (Gravy recipe in NOTES sec­tion of the recipe card.

But this chick­en can be used in so many oth­er fan­tas­tic dish­es, too. You have to give it a try in my easy Chick­en Street Tacos, or warm a few pieces in my easy mari­nara sauce, top with Moz­zarel­la and Parme­san for a deli­cious Chick­en Parme­san supper. 

You can also use the drippings/ broth in the slow cook­er to make a quick and easy soup. Add a cou­ple chopped slow cook­er chick­en breasts, a bag of frozen peas and car­rots and these deli­cious home­made dumplings for a com­fort food sup­per to soothe any long day stress­es away.

Make que­sadil­las, bar­be­cue chick­en piz­za, Mon­terey Chick­en, Mex­i­can Chick­en Stuffed Shells or some deli­cious Avo­ca­do Lime Chick­en Soup. The pos­si­bil­i­ties are limitless. 

This Slow Cook­er Chick­en Breasts recipe is going to be the begin­ning of some of your favorite fast and easy week­night dinners!

How to Make Juicy Slow Cooker Chicken

It’s as easy as plop­ping every­thing into the slow cook­er and turn­ing it on. Seri­ous­ly, the recipe is super sim­ple and deliv­ers fan­tas­tic fla­vor with very lit­tle effort.

  1. First, sea­son the chick­en breasts by sprin­kling both sides gen­er­ous­ly with the all pur­pose seasoning.
  2. Arrange the chick­en breasts in the bot­tom of the slow cook­er. Try to get them in a sin­gle layer.
  3. Next toss in the half stick of but­ter and pour in the chick­en broth.
  4. Put the lid on your slow cook­er and cook on low for 2 1/2 hours or until the inter­nal tem­per­a­ture of the thick­est part of each chick­en breast is 160°.
  5. Remove the cooked chick­en breasts and allow to rest for 5 to 10 min­utes, so they come up to 165° and juices are redis­trib­uted through­out the meat.
  6. Serve with your favorite sides or cool and prep for the fridge and freezer.


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slow cooker chicken breasts

Perfect Slow Cooker Chicken Breasts

  • Author: Glen­da Embree
  • Total Time: 2 hours 35 minutes
  • Yield: 8-10 serv­ings 1x
  • Diet: Gluten Free


Per­fect Crock Pot Chick­en Breasts are juicy, fla­vor­ful and SO easy to make!  Adults & kids love this easy 4‑ingredient recipe.  Use this deli­cious chick­en as the main dish or an ingre­di­ent in oth­er recipes. Per­fect for batch cook­ing for the freez­er.  This deli­cious chick­en will be per­fect in all your favorite dish­es — break­fast, lunch, dinner.


Units Scale
  • 4 lbs. bone­less skin­less chick­en breasts (5 pieces) (Frozen chick­en should be thawed, first.)
  • 2 Table­spoons All Pur­pose Seasoning
  • 3/4 cup chick­en broth
  • 1/4 cup butter


  1. Gen­er­ous­ly sea­son each chick­en breast with All Pur­pose Sea­son­ing, being sure to coat both sides.
  2. Place each chick­en breast in the bot­tom of the slow cook­er mak­ing an effort to try to keep them in a sin­gle lay­er.  (If dou­bling the recipe, there will of course be two lay­ers of chicken.)
  3. Add the but­ter and chick­en broth to the slow cooker.
  4. Place the lid on the slow cook­er and set to low.
  5. Cook on low for around 2 1/2 hours until chick­en has reached an inter­nal tem­per­a­ture of 160°.
  6. Remove the chick­en and place on a plate or cut­ting board to rest for 10 min­utes and com­plete the cook­ing process.  The tem­per­a­ture of the chick­en will con­tin­ue to rise and reach the USDA rec­om­mend­ed inter­nal tem­per­a­ture of 165°.  Juices will redis­trib­ute dur­ing this rest­ing peri­od, as well.  The recipe will not turn out as expect­ed if this rest­ing peri­od is skipped.
  7. Serve this deli­cious chick­en with your favorite sides or shred/chop/slice for use in future meals and recipes.


To Make Gravy with the Drip­pings in the Slow Cooker:

  • drip­pings from slow cook­er (about 1 1/2 cups)
  • 1/2 cup whole milk (enough to bring liq­uid to 2 cups)
  • 3 Table­spoons COLD water
  • 2 Table­spoons cornstarch
  1. Dis­solve the corn­starch com­plete­ly in the cold water and set aside.
  2. Strain the drip­pings from the slow cook­er into a liq­uid mea­sur­ing cup.
  3. Add milk to bring the lev­el up to 2 cups.
  4. Whisk the corn starch and water mix­ture into the drip­pings and milk in the mea­sur­ing cup.
  5. Pour every­thing into a small saucepan and heat over medi­um heat until the gravy comes to a boil and thickens. 
  6. Sea­son with salt and pep­per, to taste.
  • Prep Time: 5 min­utes
  • Cook Time: 2 hours 30 min
  • Cat­e­go­ry: Meat, Poul­try, Chicken
  • Method: Slow Cook­er
  • Cui­sine: Amer­i­can

Key­words: chick­en, slow cook­er, all pur­pose seasoning

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90 thoughts on “Slow Cooker Chicken Breasts, the Juicy Secret”

  1. Wow. These are offi­cial­ly the most ten­der, deli­cious chick­en breasts I’ve ever had. Thank you so much for shar­ing your secret!

  2. Anoth­er but­ter vote here! This has to be the best chick­en I’ve made, it’s dreamy — thanks so much!

  3. In a house with two lit­tle kids, I make A LOT of chick­en — and this final­ly helped me crack the code on the slow cook­er! I admit I always found it chal­leng­ing. Thanks for help­ing me fig­ure out how to do it right.

    • Kse­nia, I def­i­nite­ly remem­ber those days. Ours are all grown now, but we have 5 and I home­schooled them for a total of 23 years. Recipes like this one were an absolute neces­si­ty. I am so hap­py that this recipe will be serv­ing you well and mak­ing life sim­pler. Enjoy!


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