Can I use frozen chicken breasts in the slow cooker?

For the safest and most predictable cooking, use thawed chicken breasts for this recipe. Starting with thawed chicken also makes it easier to season the meat evenly and verify that it reaches 165°F (74°C).

How do I keep slow cooker chicken breast from drying out?

Avoid cooking the chicken significantly longer than necessary. Because chicken breast is lean, overcooking can make it dry. Checking the internal temperature with a meat thermometer is the best way to determine when it is done.

Can I shred this slow cooker chicken breast?

Yes. After cooking and resting the chicken, shred it with two forks. The shredded chicken can be used in wraps, sandwiches, salads, tacos, bowls, or other meals.

Can I prepare this recipe ahead of time?

Yes. The chicken can be cooked ahead, cooled, and refrigerated. Reheat individual portions gently with a little chicken broth to help maintain moisture.

Can I freeze cooked chicken breast?

Yes. Portion the cooled chicken into freezer-safe containers or bags and freeze for up to 3 months. Thaw it in the refrigerator before reheating.

What temperature should chicken breast reach?

The thickest part of the chicken should reach 165°F (74°C) . A digital meat thermometer is the most reliable way to check.

Slow Cooker Chicken Breast – Easy & Juicy Recipe

Description

Tender and juicy boneless chicken breasts slow cooked with garlic, rosemary, thyme, paprika, and chicken broth. An easy weeknight dinner that also works well for meal prep.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 680g total)

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon fine salt

1/2 teaspoon black pepper

1 cup low-sodium chicken broth

Instructions

Season the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the chicken.

Add the Broth: Pour the chicken broth into the bottom of the slow cooker and arrange the seasoned chicken breasts in a single layer.

Slow Cook: Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the thickest part of the chicken reaches 165°F (74°C). Cooking time will vary depending on the size and thickness of the chicken breasts.

Rest the Chicken: Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing.

Serve: Slice the chicken against the grain and serve with your favorite vegetables, rice, potatoes, salad, or other side dishes.

Notes

Use similarly sized chicken breasts for more even cooking. Check the thickest part with a meat thermometer and remove the chicken once it reaches 165°F (74°C). Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months. Nutrition values are estimates based on the listed ingredients and 4 servings.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooker

Nutrition

Serving Size: 1 chicken breast
Calories: 390 kcal
Sugar: 1g
Sodium: 650mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 50g
Cholesterol: 136mg

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