Slow Cooker Chicken Breasts
This simple recipe yields juicy, shred-ready chicken with minimal hands-on time. It's perfect for busy weeknights, meal prep, or when you need a versatile protein for various meals.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth Use low-sodium chicken broth to control salt
- Optional: your favorite seasoning blend (Italian, taco, or poultry seasoning work well)
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with garlic powder, onion powder, paprika, and a pinch of salt and pepper. Rub the spices into the meat so they adhere.
- Arrange the breasts in a single layer in the slow cooker. If they overlap, it’s fine—just try to avoid a tight pile for even cooking.
- Pour 1 cup of chicken broth evenly over the chicken.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours. Chicken is done when the internal temperature reaches 165°F (74°C) and the meat pulls apart easily with a fork.
- Remove the chicken with tongs. Serve whole, slice against the grain, or shred with two forks in the slow cooker to soak up the juices.
Notes
For a slightly brighter flavor, stir in a tablespoon of lemon juice or a splash of vinegar during the last 10 minutes of cooking. Keep leftovers fresh by refrigerating or freezing in airtight containers.