Perfectly cooked chicken breast AND a nearly hands-free method? Yes! Crockpot Chicken Breasts for the win.
In the early twentieth century, an inventor named Irving Naxon introduced a cooker to steam dry beans: the Naxon Beanery. This slow-cooker technology (with a cute but ultimately not-very-catchy name) was purchased by Rival in 1970. Soon, the Crockpot slow cooker took suburban households by storm. Years later, home cooks still love their slow cookers. The convenience they deliver for cooking dishes such as chicken, stews, and roasts is one of their best features.
This recipe relies on this technology. The direct heat from the ceramic crock kills any bacteria while allowing the chicken to steam cook at a slow speed so it doesn’t dry out. For boneless, skinless chicken breasts in particular, that steam cooking is key, as they can dry out easily, and nobody likes tough, dry chicken!
For our Crockpot Chicken Breasts, you simply mix together a delicious marinade to enhance the flavor. The hands-on time is minimal for maximum flavor. Whether you need these for a main dish to serve along with your favorite sides, or simply need cooked chicken for use in casseroles or to top entree salads, this is a super-versatile recipe to have in your wheelhouse. Flavorful, juicy chicken breasts every time with little work or cleanup!
Low or High Setting?
Most Crockpots come with three settings: High, Low, and Keep Warm. For this recipe, which do you use: Low or High? The answer depends on time. If you have the time to cook on Low, do it. The low, slow heat of the Crockpot is perfect for cooking skinless, boneless chicken breasts. Most Crockpots’ Low setting is around 200°F. If time is of the essence, however, opt for the High setting (usually High is around 300°F). If using the High setting, always check the chicken breasts about 30 minutes before the cooker timer goes off, just to avoid overcooking. Use a meat thermometer to ensure it has reached the safe mark of 165°F at the thickest part of the meat.
Ingredients
- 1/2 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 4 boneless, skinless chicken breasts
How to Make Crockpot Chicken Breast
Step 1: Pour the chicken broth into the bottom of the slow cooker.
Step 2: In a small bowl, mix together the olive oil, kosher salt, onion powder, dried thyme, ground paprika, black pepper, and garlic powder to create the seasoning.
Step 3: Rub the seasoning mixture evenly over all sides of the chicken breasts.
Step 4: Place the seasoned chicken breasts into the slow cooker, arranging them in a single layer.
Step 5: Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
FAQs & Tips
How do I prep and store these chicken breasts?
These Crockpot Chicken Breasts are great for making ahead of time. Simply cook according to the directions, let them cool completely, and either refrigerate or freeze. They can be refrigerated for up to 4 days or frozen for up to 3 months. Just wrap in plastic wrap and put in an airtight container. You can also shred or chop the chicken breasts before refrigerating or freezing, if required. Leftovers can be stored the same way as the make-ahead instructions.
Can I put frozen chicken breasts directly in the Crockpot?
No. It’s better to let the chicken thaw overnight in the fridge. This way, the chicken doesn’t spend too long at a temperature where bacteria can grow. It also reduces the moisture involved and avoids producing mushy, soggy chicken.
Should I check the chicken while it’s cooking?
Nope! Every time you lift the lid and open your Crockpot during cooking, you release some of the steam that is an essential part of the cooking process. The exception is if you are cooking the chicken on High: check the chicken about 30 minutes before the end, just to make sure the chicken isn’t already done. Done chicken is not pink at all on the inside, and the juices run clear.
Serving Suggestions
Serve this chicken as an entree with a simple side of steamed veggies and a starch, like our Crispy Smashed Red Potatoes. If you are making the chicken to use in another recipe, that works as well! For ideas, check out our Shredded Chicken Tacos or Chicken Pasta Salad. Other ideas include chopping the cooked chicken up and putting it atop your favorite Caesar or Cobb Salad or shredding it and mixing it with warmed barbecue sauce for the perfect BBQ sliders or sandwiches.
Crockpot Chicken Breast
Ingredients
- 1/2 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 4 boneless skinless chicken breasts
Instructions
- Pour the chicken broth into the bottom of the slow cooker.
- In a small bowl, mix together the olive oil, kosher salt, onion powder, dried thyme, ground paprika, black pepper, and garlic powder to create the seasoning.
- Rub the seasoning mixture evenly over all sides of the chicken breasts.
- Place the seasoned chicken breasts into the slow cooker, arranging them in a single layer.
- Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
Leave a Comment