Slow Cooker Chicken
This slow cooker chicken is the ultimate hands-off protein that is tender, mild, and incredibly forgiving, perfect for weeknights or meal prep.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) Breasts stay lean and shred well; thighs may also be used.
- 1 cup chicken broth (low-sodium preferred) Substitute low-sodium vegetable broth or water with bouillon cube if necessary.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet) Smoked paprika adds depth; regular sweet paprika is milder.
- to taste Salt and pepper Season to taste.
- for garnish Fresh herbs (parsley, cilantro, or thyme) Optional for garnishing.
Instructions
Preparation
- Arrange the chicken breasts in a single layer in the slow cooker.
- In a small bowl, whisk together the chicken broth, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper.
- Pour the seasoned broth evenly over the chicken so each piece gets coated.
Cooking
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the internal temperature reaches 165°F (74°C) and the meat pulls apart easily.
- Remove the chicken to a cutting board and shred with two forks, or leave the breasts whole to slice.
- Return shredded chicken to the cooker briefly if you want it to soak up extra juices.
- Garnish with fresh herbs before serving.
Notes
For a plated meal, let the chicken rest for 5–10 minutes after cooking for juices to redistribute, or shred it right in the pot and return to warm for an additional 10 minutes.