Crockpot Chicken Breast
This tender, juicy, seasoned Crockpot Chicken Breast recipe is anything but boring! Paired with your favorite sides, it’s a dinner win!
This Crockpot Chicken Breast recipe is the best! This slow cooker recipe uses four chicken breasts and just a sprinkle of garlic & paprika – it’s SUPER easy, so versatile, and comes out cooked just right every single time!
A Versatile Start for Dozens of Meals!
I love three things about this recipe:
- It’s TASTY. Enough said.
- It’s EASY. I mean, it’s SO easy. Barely 5 minutes of prep work – toss the chicken in the slow cooker, add a few seasonings, turn on the crock pot, and walk out the door!
- It’s VERSATILE. When you have cooked chicken, you can literally make dozens of different delicious meals (like these Super Easy Slow Cooker Tacos) in just minutes!
Other Recipes to Serve with Crock Pot Chicken Breast
- Au Gratin Potato Casserole takes comfort food to a whole new level! It’s the ideal accompaniment to seasoned chicken breasts!
- And this creamy, cheesy Pasta con Broccoli is one of the most amazing dishes you’ll ever put in your mouth!
Ingredients
Chicken: This crock pot recipe calls for four chicken breasts, but you could easily add more for a bigger family or a second meal!
Liquid: All you need is a cup of water! Eight oz. of low-sodium chicken broth would be a good substitute if you use the chicken for soup or with a sauce.
Seasoning: This recipe is flavorful with sea salt, ground pepper, paprika, and garlic powder. Eating AS IS right out of the slow cooker is good enough.
How to Make Crockpot Chicken Breast
STEP ONE: Place the chicken breasts into a bowl and sprinkle on the salt & spices. Use your hands to coat the breasts completely in the seasonings.
STEP TWO: Lay the seasoned chicken in the bottom of the crock pot, overlapping as little as possible. Pour a cup of water over the chicken.
STEP THREE: Set the crock pot on HIGH for 2 hours (or LOW for 5 hours). The internal temperature should reach 160 degrees F.
STEP FOUR: Remove from crock pot, cover, and let the chicken “rest” for 10 minutes before slicing, shredding, or serving whole with some amazing side dishes!
Tips for Success
- Frozen chicken breasts can go straight into the crock pot. However, they will cook more evenly and stay juicier if thawed first. To quickly thaw, put the frozen chicken in a large freezer bag and fill the bag with tepid water – not warm, not cold. Leave for about 20 minutes, then flip to the other side for 20 minutes. They’ll be thawed and ready for the crock pot!
- Any time you cook meat or poultry – whether in the oven, the slow cooker, or on the grill – when it’s done, remove it from the heat, cover and let it sit for 10 minutes before you slice or serve. This makes a huge difference in the outcome! “Resting” gives the juices time to redistribute, so every bite is just right !
- For a richer texture and flavor, add 4 oz. of butter to the crock pot. Butter makes everything better, right?
How Do You Keep Chicken from Drying Out?
Overcooking is the enemy of juiciness. Cooking chicken low and slow (4 to 6 hours until the internal temperature reaches 160°F) helps prevent drying out. This helps tenderize the meat and allows the herbs and spices to infuse the chicken with flavor fully. And don’t forget liquid – water, broth, butter, wine, sauce – whatever liquid the recipe calls for keeps your recipe tender and juicy!
Can Cooked Chicken Breasts Be Frozen?
Yes! Cooked chicken keeps very well. Once it has cooled, wrap each piece in plastic wrap and store them together in freezer bags for up to 3 months. When you’re ready to use, defrost in the refrigerator overnight before reheating.
To reheat the chicken, sauté it gently in a skillet over medium-low heat or microwave at 30-second intervals until thoroughly warmed.
Chicken Recipes You’ll Absolutely Love!
- Creamy Chicken Tortellini Soup
- Chicken Jalapeno Popper Stuffed Shells
- Buffalo Chicken Empanadas
- Cheesy BBQ Chicken Quesadillas
- Chicken Parmesan Casserole
- Chicken Marsala
Crockpot Chicken Breasts
Equipment
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 tablespoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup water (see note)
Instructions
- Place the chicken into a bowl and sprinkle on the salt and spices. Use your hand to coat the chicken breasts in the seasoning.
- Layer the chicken breasts in the bottom of your slow cooker in a single layer – avoid overlapping as much as possible. Pour in the water. (The water should almost cover the breasts, use more as needed.)
- Cover the slow cooker and cook on HIGH for 2 hours (LOW for 5 hours) or until the chicken reaches an internal temperature of 160 degrees F.
- Take the chicken out of the slow cooker and let it rest on a cutting board for 5-10 minutes. The internal temperature will continue to rise to 165 degrees F while resting. Serve warm, sliced, shredded, or as whole breasts.
