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

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.

Ingredients

Units Scale

Chicken

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
1/2 teaspoon paprika (sweet or smoked)
1/2 teaspoon (2 g) garlic powder
1/2 teaspoon (2 g) onion powder
1/2 teaspoon (1 g) black pepper
1/4 cup (60 ml) unsalted chicken stock, or broth
4 sprigs thyme (optional)
2 sprigs rosemary (optional)

Gravy

2 tablespoons (30 g) unsalted butter
2 tablespoons (17 g) flour
Unsalted chicken stock, or broth, as needed

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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.

Nutrition

Serving Size: 1 chicken breast with gravy
Calories: 310
Sugar: 0 g
Sodium: 1150 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 120 mg