Can I cook the chicken on High instead of Low?

While it's technically possible to cook on High for about 1-1.5 hours, I strongly recommend using the Low setting. Slow cooking at a lower temperature is the secret to keeping chicken breasts tender and juicy. The High setting increases the risk of overcooking and drying out the meat.

My chicken breasts are frozen. Can I put them directly in the slow cooker?

For food safety reasons, it's best not to put frozen chicken directly in the slow cooker. The meat can spend too long in the "danger zone" temperature where bacteria multiply rapidly. Instead, thaw your chicken completely in the refrigerator before cooking for best results and food safety.

Can I add vegetables to cook alongside the chicken?

Absolutely! Heartier vegetables like carrots, potatoes, and onions work well. Cut them into larger chunks and place them around or beneath the chicken. Keep in mind that the cooking liquid will be more vegetable-forward, which will affect the flavor of your gravy.

The gravy is too thin/thick. How do I fix it?

For thin gravy, continue simmering until it reaches your desired consistency, or make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water and whisk it in. For gravy that's too thick, gradually whisk in additional chicken stock until you reach the perfect consistency.

Slow Cooker Chicken Breast Recipe

Name: Slow Cooker Chicken Breast Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 4 (908 g) boneless skinless chicken breasts, about 2 pounds; 3 tablespoons (45 ml) extra-virgin olive oil, or avocado oil; 2 teaspoons (11 g) kosher salt; 1 teaspoon dried Italian seasoning; ½ teaspoon paprika (sweet or smoked); ½ teaspoon (2 g) garlic powder; ½ teaspoon (2 g) onion powder; ½ teaspoon (1 g) black pepper; ¼ cup (60 ml) unsalted chicken stock, or broth; 4 sprigs thyme (optional); 2 sprigs rosemary (optional); 2 tablespoons (30 g) unsalted butter; 2 tablespoons (17 g) flour; Unsalted chicken stock, or broth, as needed

This incredibly tender and juicy Slow Cooker Chicken Breast is a game-changer for busy weeknights. With just 15 minutes of prep time and a hands-off cooking process, you’ll have perfectly cooked chicken that’s versatile enough to use in countless meals. The simple seasoning blend infuses the meat with amazing flavor, while the optional homemade gravy takes this dish to a whole new level of deliciousness!

Why You’ll Love This Recipe

Foolproof Moisture: The slow cooker method ensures your chicken stays incredibly tender and juicy—no more dried-out chicken breasts!
Minimal Effort: Just season, set, and forget! The slow cooker does all the work while you handle other things.
Versatile: This chicken works beautifully as a main dish with gravy, but also shines in salads, sandwiches, wraps, and pasta dishes throughout the week.
Family-Friendly: The seasoning blend is flavorful without being overpowering, making it perfect for the whole family.

Ingredients You’ll Need

Boneless Skinless Chicken Breasts: The star of our dish! Choose breasts that are similar in size for even cooking.
Olive Oil: Creates a flavorful base for our seasoning paste and helps seal in moisture.
Kosher Salt: Enhances all the flavors in the dish—don’t skimp here!
Italian Seasoning: A convenient blend of herbs that adds wonderful aromatic flavor to the chicken.
Paprika: Adds a touch of color and subtle smokiness; use smoked paprika for deeper flavor.
Garlic Powder: Provides that essential savory note without the hassle of fresh garlic.
Onion Powder: Adds sweet and savory depth without actual onion pieces.
Black Pepper: For that perfect touch of spice.
Chicken Stock: Creates steam in the slow cooker to keep everything moist and forms the base of our gravy.
Fresh Herbs: Optional but worthwhile! Fresh thyme and rosemary infuse the chicken with wonderful aromatics as it cooks.
Butter & Flour: The dynamic duo that transforms your cooking liquid into a velvety, rich gravy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Variations

Lemon Herb: Add lemon zest to the seasoning paste and place lemon slices on top of the chicken while cooking.
Mexican-Inspired: Swap the Italian seasoning for taco seasoning and add a can of diced green chiles to the cooking liquid.
BBQ Style: Use a simple salt and pepper seasoning, then brush with your favorite BBQ sauce during the last 30 minutes of cooking.

Ingredient Swaps

Protein Options: This method works beautifully with turkey breasts or pork tenderloin (adjust cooking times accordingly).
Liquid Alternatives: Replace chicken stock with white wine, apple juice, or even coconut milk for different flavor profiles.
Dairy-Free Gravy: Use olive oil instead of butter and thicken with cornstarch slurry instead of flour.

How to Make Slow Cooker Chicken Breast

Step 1: Prepare the Chicken

Pat each chicken breast thoroughly dry with paper towels. This crucial step helps the seasoning adhere better and promotes better browning.

Step 2: Season the Chicken

In a small bowl, combine olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper to create a paste. Using a brush, generously coat both sides of each chicken breast with this flavorful mixture, making sure every inch is covered.

Step 3: Add Chicken to Slow Cooker

Pour chicken stock into the bottom of a 6-quart slow cooker. Arrange the seasoned chicken breasts in a single layer. If you’re using fresh herbs, place the sprigs of thyme and rosemary on top of the chicken for an aromatic infusion.

Step 4: Cook the Chicken

Cover the slow cooker and set it to “Low.” Cook for 1½ to 2½ hours, depending on the size of your chicken breasts. An 8-ounce breast typically needs about 2 hours. The chicken is done when a meat thermometer inserted into the thickest part reads 160-165°F.

Step 5: Rest the Chicken

Transfer the cooked chicken to a plate or cutting board and loosely cover with foil. This resting period allows the juices to redistribute throughout the meat while you prepare the gravy.

Step 6: Make the Gravy

Pour the flavorful cooking liquid from the slow cooker into a measuring cup. Add enough additional chicken stock to reach 1 cup of liquid. In a medium saucepan over medium heat, melt butter and whisk in flour until it forms a pale yellow roux (about 1-2 minutes). Gradually whisk in the reserved cooking liquid and bring to a simmer. Cook until thickened (1-2 minutes), adjusting consistency with more stock if needed. Season with salt and pepper to taste.

Step 7: Serve

Slice the chicken if desired and drizzle with the homemade gravy for a simple, satisfying meal.

Pro Tips for Making the Recipe

Don’t Overcook: Chicken breasts can go from perfect to dry quickly. Use a meat thermometer for best results—aim for 160°F and let it rise to 165°F during resting.
Season Generously: The seasoning paste is what gives the chicken its flavor, so don’t be shy when applying it.
Chicken Size Matters: Larger breasts will take longer to cook. Try to select breasts of similar size, or adjust cooking times accordingly.
Enhance the Gravy: For an extra-special gravy, add a splash of white wine or a teaspoon of Dijon mustard during cooking.
Keep the Lid Closed: Resist the urge to peek! Each time you open the slow cooker lid, you add 15-20 minutes to the cooking time.

How to Serve

Main Dish Serving Ideas

Serve whole chicken breasts with a generous pour of gravy alongside roasted potatoes and steamed vegetables for a classic comfort meal. A side of cranberry sauce adds a delightful sweet-tart contrast.

Meal Prep Options

Slice the cooled chicken and portion it into containers with sides like quinoa or brown rice and roasted vegetables for healthy lunches throughout the week.

Creative Uses

Shred the chicken for tacos, enchiladas, or chicken salad
Dice and add to soups or pasta dishes
Slice thinly for sandwiches or wraps
Top salads with chunks of this flavorful chicken

Make Ahead and Storage

Storing Leftovers

Store cooled chicken in an airtight container in the refrigerator for up to 4 days. Keep the gravy separate in its own container to maintain best quality.

Freezing

This chicken freezes beautifully! Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Gravy can be frozen in ice cube trays, then transferred to freezer bags for easy portioning.

Reheating

For best results, thaw overnight in the refrigerator. Reheat chicken gently in the microwave with a splash of water or chicken broth to maintain moisture. Alternatively, cover with foil and warm in a 300°F oven until heated through. The gravy may need a quick whisk if it separates upon reheating.

FAQs

Can I cook the chicken on High instead of Low?

While it’s technically possible to cook on High for about 1-1.5 hours, I strongly recommend using the Low setting. Slow cooking at a lower temperature is the secret to keeping chicken breasts tender and juicy. The High setting increases the risk of overcooking and drying out the meat.
My chicken breasts are frozen. Can I put them directly in the slow cooker?

For food safety reasons, it’s best not to put frozen chicken directly in the slow cooker. The meat can spend too long in the “danger zone” temperature where bacteria multiply rapidly. Instead, thaw your chicken completely in the refrigerator before cooking for best results and food safety.
Can I add vegetables to cook alongside the chicken?

Absolutely! Heartier vegetables like carrots, potatoes, and onions work well. Cut them into larger chunks and place them around or beneath the chicken. Keep in mind that the cooking liquid will be more vegetable-forward, which will affect the flavor of your gravy.
The gravy is too thin/thick. How do I fix it?

For thin gravy, continue simmering until it reaches your desired consistency, or make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water and whisk it in. For gravy that’s too thick, gradually whisk in additional chicken stock until you reach the perfect consistency.

Final Thoughts

This Slow Cooker Chicken Breast recipe proves that incredible flavor doesn’t have to be complicated. With minimal hands-on time and basic ingredients, you can create tender, juicy chicken that will transform your weeknight meals. Whether served with its velvety gravy or repurposed throughout the week in various dishes, this recipe delivers restaurant-quality results with home-cooked comfort. Give it a try tonight—your family will thank you!

Slow Cooker Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Slow Cooker Chicken Breast recipe delivers tender, juicy chicken breast infused with aromatic herbs and a blend of flavorful spices. Finished with a rich, velvety gravy made from the slow-cooked chicken drippings, it’s a simple yet satisfying main course, perfect for busy weeknights or meal prep.

Instructions

Prepare the Chicken: Thoroughly dry each chicken breast with a paper towel. This helps ensure that the seasoning paste adheres well and moisture does not dilute the flavors.
Season the Chicken: In a small bowl, combine olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper to make a seasoning paste. Brush this mixture evenly on both sides of each chicken breast for maximum flavor.
Add Chicken to Slow Cooker: Pour the chicken stock into a 6-quart slow cooker to create a moist cooking environment. Arrange the seasoned chicken breasts in a single layer inside the pot. If you’re using rosemary and thyme, lay the sprigs on top for extra aroma and taste.
Cook the Chicken: Close the lid and cook on the “Low” setting for 1 1/2 to 2 1/2 hours, until the internal temperature reaches 160 to 165ºF (71 to 74ºC) when checked with a meat thermometer. An average 8-ounce chicken breast should take about 2 hours. Remove the chicken from the slow cooker and place it on a plate or carving board. Loosely cover with foil to keep warm while you prepare the gravy.
Make the Gravy: Pour the chicken drippings from the slow cooker into a measuring cup and, if needed, add more chicken stock until the total volume is 1 cup. In a medium pan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook, whisking, until a pale yellow color develops (about 1 to 2 minutes). Gradually whisk in the drippings. Increase the heat to medium-high and stir constantly until the gravy thickens (about 1 to 2 minutes). For a thinner gravy, add more chicken stock as needed. Adjust seasoning with salt and pepper. Optionally, strain the gravy for a smoother finish.
To Serve: Slice the chicken breasts or leave them whole, as preferred. Serve immediately with the warm gravy poured over the top.

Notes

Check the internal temperature with a meat thermometer to avoid overcooking and ensure juicy chicken.
For extra flavor, do not skip the optional herbs, as they infuse the chicken with fresh aromatics.
If you prefer a smoother gravy, strain it before serving.
Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days.
You can double the recipe if your slow cooker is large enough, but avoid overlapping the chicken breasts for even cooking.