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Slow Cooker Chicken Breasts

Slow cooker chicken breasts that turn impossibly tender and pull apart easily in seasoned broth, then get a quick pan-sauce finish. A set-and-forget method yields juicy chicken with garlicky butter and a simple lemon-and-parsley garnish.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 salt to taste
  • 0.25 cracked black pepper to taste
  • 0.75 cup chicken broth
  • 2 tbsp butter
  • 2 garlic minced
  • fresh parsley for serving
  • lemon wedges for serving

Equipment

  • 1 slow cooker

Method
 

Season and load the slow cooker
  1. Season the chicken breasts generously on both sides with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper.
  2. Place the seasoned chicken in the slow cooker and pour the chicken broth around the chicken.
  3. Add the butter and minced garlic to the slow cooker.
Slow cook, rest, and sauce
  1. Cover and cook on LOW for 3-4 hours (or HIGH for 2-2.5 hours); do not overcook so the chicken stays tender and juicy.
  2. Remove the chicken and let it rest 5 minutes before slicing.
  3. Pour the cooking juices over the sliced chicken as a pan sauce.
  4. Garnish with fresh parsley and lemon wedges and serve.

Notes

Pro tip: Keep the chicken covered during cooking and aim for “just cooked” to prevent dryness—thin slices will dry out faster. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze in sealed portions for up to 3 months. For a dairy-free swap, use olive oil instead of butter for the added richness.