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Slow Cooker Chicken Breast (Juicy, Never Dry)

Tender, juicy slow cooker chicken breast with a size-based never-dry timing chart, savory broth-butter seasoning, and a shred-and-freeze meal-prep system.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs (900g) boneless skinless chicken breasts 4–6, similar size
  • 1 cup low-sodium chicken broth
  • 2 tbsp unsalted butter cut small or olive oil
  • 1½ tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper

Equipment

  • 5–6 quart slow cooker

Method
 

  1. Step 1: Season the chicken — Pat the chicken breasts dry with paper towels. Stir together the Italian seasoning, garlic powder, onion powder, paprika, salt and black pepper, then rub the mixture all over the chicken.
  2. Step 2: Load the slow cooker — Pour the chicken broth into the slow cooker. Arrange the seasoned chicken breasts in a single layer and dot with the butter.
  3. Step 3: Slow cook — Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, matching the time to breast size: small breasts LOW 2½–3 hours / HIGH 1½ hours, medium LOW 3–3½ hours / HIGH 1½–2 hours, large LOW 3½–4 hours / HIGH 2–2½ hours. The chicken is done when the thickest part reaches 165°F (74°C); start checking 30 minutes early.
  4. Step 4: Rest — Transfer the chicken to a plate and rest for 5 minutes.
  5. Step 5: Shred and serve — Shred with two forks or slice across the grain, then drizzle with the cooking juices.
  6. Step 6: Freeze for meal prep — Portion the shredded chicken into freezer bags with some of the broth, label and freeze for up to 3 months.

Notes

  • Match the cooking time to the size of your chicken breasts using the timing chart above — small, medium and large breasts need different times.
  • The chicken is done when the thickest part reaches 165°F (74°C). Start checking 30 minutes before the end of the cooking time.
  • Rest the chicken for 5 minutes before slicing or shredding so the juices redistribute.
  • Portion the shredded chicken with some of the cooking juices to keep it juicy when reheated.
  • Freeze in labelled freezer bags for up to 3 months.