Keywords: slow cooker chicken breast, crockpot chicken breasts, easy shredded chicken, slow cooker chicken recipe, juicy chicken breast, make-ahead chicken, healthy slow cooker chicken
I’m a big fan of simple weeknight meals that actually taste like you spent time on them — this slow cooker chicken breast is exactly that. This slow cooker chicken breast recipe makes tender, juicy chicken you can shred for salads, tacos, sandwiches, or quick dinners all week long. It’s a go-to when I need hands-off cooking and reliable results for busy evenings or make-ahead meal prep. For more slow-cooker inspiration, try pairing it with other hearty mains like my favorite pot roast recipe for a full comfort-food rotation: 5-star pot roast slow cooker fast & easy.
What makes this recipe special
This recipe shines because it’s nearly foolproof: low fuss, budget-friendly, and consistently moist — no drying out, no babysitting. Use basic pantry spices and chicken broth for flavor and tenderness, and the slow cooker does the rest. It’s also very kid-approved and scales easily if you need to feed a crowd.
“We made this for taco night and everyone asked for seconds — so simple and so flavorful!”
The cooking process explained
Before you dive in, know what happens: chicken breasts sit in a savory broth with garlic, onion, and paprika, slow-cooked until shreddable. The method prioritizes low-and-slow heat for maximum juiciness, but you can speed it up on high if dinner needs to happen sooner. Shredding at the end transforms lean breasts into versatile pulled chicken perfect for many dishes.
What you’ll need
4 boneless, skinless chicken breasts
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Optional: 1 tablespoon olive oil
Substitutions and tips:
- Swap chicken broth for low-sodium vegetable broth to keep it lighter or for a mild flavor change.
- Use smoked paprika for a deeper, smoky note.
- If you only have frozen breasts, you can use them — just add 1 hour to low or 30–45 minutes to high and ensure internal temperature reaches 165°F.
Step-by-step instructions
- Place the chicken breasts in the slow cooker in a single layer.
- In a bowl, whisk together chicken broth, garlic powder, onion powder, paprika, salt, and pepper until combined.
- Pour the seasoned broth over the chicken. Drizzle the olive oil on top if using — it helps add sheen and a little richness.
- Cover and cook: low for 6–8 hours or high for 3–4 hours, until the chicken is very tender and easily shreds.
- Remove the breasts, shred with two forks directly in a bowl or right in the slow cooker, and toss with any cooking juices for extra flavor. Use immediately or cool and refrigerate for later.
Best ways to enjoy it
This easy shredded chicken plays well with many meals: pile it into tacos with lime and cilantro, fold into green salads for protein, or spoon over rice bowls with roasted veggies. For a quick sandwich, mix with a little mayo and chopped celery. Want a smoky twist? Serve alongside grilled sides or try it with a smoked chicken breast for contrast: smoked chicken breast recipe.
Storage and reheating tips
Refrigerate shredded chicken in an airtight container for up to 4 days. For freezing, portion into meal-sized resealable bags or containers and freeze up to 3 months — label with date. Thaw overnight in the fridge before reheating. Reheat gently in a skillet with a splash of broth or in the microwave covered with a damp paper towel to retain moisture; aim for an internal temp of 165°F when reheated.
Pro chef tips
- Salt judiciously: season to taste after cooking since the broth concentrates flavor during slow cooking.
- For extra moisture, reserve a few tablespoons of the cooking liquid and toss with the shredded chicken.
- Use the “keep warm” setting for up to 1 hour if dinner timing runs late; longer can dry the meat.
- For faster shredding, briefly pulse in a stand mixer with the paddle attachment on low — 10–20 seconds and you’ll have even shreds.
Creative twists
- BBQ style: stir in 1 cup of your favorite barbecue sauce after shredding for pulled-chicken sandwiches.
- Mediterranean: add a tablespoon of lemon juice and a handful of chopped olives and oregano after shredding.
- Creamy option: fold in a few tablespoons of Greek yogurt or cream cheese for a richer filling for sandwiches or pasta.
- Low-sodium / Whole30: use homemade bone broth, omit the optional oil, and use smoked paprika for depth without added sugar.
FAQ
Q: Can I cook this from frozen in the slow cooker?
A: Yes, but add extra cook time and verify the internal temperature reaches 165°F. It’s safer to thaw overnight when possible for more even cooking.
Q: How do I keep the chicken from drying out?
A: Don’t overcook — once it shreds easily, stop cooking. Toss shredded chicken with some reserved juices to restore moisture.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and ensure the breasts are mostly in a single layer for even cooking. Cooking time will be similar, though a full cooker may need slightly longer on low.
Conclusion
If you want additional techniques or flavor ideas, check out this juicy take on slow cooker chicken for extra tips: JUICY Slow Cooker Chicken Breast – The Recipe Rebel. For another dependable crockpot version with slightly different seasoning and timing, this guide is also helpful: Crockpot Chicken Breast Recipe – So Juicy! – The Cookie Rookie®.
• 5-Star Slow Cooker Pot Roast
• Smoked Chicken Breast Recipe
Slow Cooker Chicken Breast
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Tender, juicy shredded chicken made effortlessly in a slow cooker, perfect for tacos, salads, or quick dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil
Instructions
- Place the chicken breasts in the slow cooker in a single layer.
- In a bowl, whisk together chicken broth, garlic powder, onion powder, paprika, salt, and pepper until combined.
- Pour the seasoned broth over the chicken. Drizzle the olive oil on top if using.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is very tender and easily shreds.
- Remove the breasts, shred with two forks, and toss with any cooking juices for extra flavor.
Notes
For best results, season to taste after cooking and reserve some cooking liquid for added moisture when shredding.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 58g
- Cholesterol: 165mg