This slow cooker chicken breast is tender, juicy, and full of simple savory flavors—garlic, butter, lemon, and a blend of classic seasonings. The texture cooks down soft enough to slice or shred, and the light buttery sauce keeps every bite moist. It’s an easy set-and-forget meal that feels a little special but takes almost no work. Serve it over rice, mashed potatoes, or in a warm roll for sandwiches. If you like creamy slow cooker chicken, try Crock-Pot Angel Chicken creamy slow cooker dinner for another easy option.
Why You’ll Love This Slow Cooker Chicken Breast
- Hands-off cooking: add everything to the slow cooker and walk away.
- Always tender: low heat gently cooks the chicken so it stays moist, not rubbery.
- Simple ingredients: no complicated pantry shopping—common spices and butter.
- Versatile sauce: spoon the buttery garlic-lemon sauce over rice, pasta, or salads.
- Easy to scale: the same method works for more or less chicken with minor time tweaks.
- Fast option: cook on HIGH for 1.5–2 hours when you’re short on time.
- Great for meal prep: slices or shredded chicken store well and reheat cleanly.
- Kid-friendly: mild, familiar flavors that most eaters enjoy.
What Is Slow Cooker Chicken Breast?
Slow Cooker Chicken Breast is a straightforward slow-cooked main dish made from boneless, skinless chicken breasts simmered in butter, garlic, chicken broth, and bright lemon. The low, steady heat breaks down the chicken just enough to keep it tender and juicy. The result tastes savory with a gentle garlic and herb note, balanced by lemon and butter in the sauce. It leans comfort-food friendly and is ideal for weeknights, meal prep, or casual gatherings where you want something simple but satisfying.
Ingredients for Slow Cooker Chicken Breast
Main ingredients
- 2 lbs chicken breasts (boneless, skinless)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
For the sauce
- 4 tbsp butter (cubed)
- 4 cloves garlic (minced)
- 0.5 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp thyme (dried or fresh sprigs)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken breasts: you can use boneless skinless thighs if you prefer a fattier, more forgiving cut (optional). Keep in mind thighs may need slightly less cook time for tenderness.
- Salt: reduce to 0.5 tsp for lower sodium, or use a low-sodium salt substitute (adjust to taste).
- Butter: swap for olive oil (use 3 tbsp) for a lighter option; the sauce won’t be as rich but still tasty. (optional)
- Chicken broth: use low-sodium broth to control salt, or water plus a splash more lemon if needed.
- Lemon juice: fresh is best for brightness; bottled lemon juice will work but may be less bright.
- Thyme: dried or fresh both work—use fresh sprigs for a subtle herbal aroma.
Step-by-Step Instructions
Step 1 – Season the chicken
Pat the 2 lbs of boneless, skinless chicken breasts dry. Sprinkle evenly with 1 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Italian seasoning. Rub the spices onto both sides so the flavor sticks.
Visual cue: the chicken should look evenly coated but not soggy.
Step 2 – Arrange in the slow cooker
Place the seasoned chicken breasts in a single layer inside the slow cooker. Try to keep pieces from stacking so they cook evenly.
Step 3 – Add butter, garlic, and liquids
Scatter 4 tbsp cubed butter and 4 cloves minced garlic over the chicken. Pour 0.5 cup chicken broth and 1 tbsp lemon juice around (not necessarily directly on top of) the chicken. Add 1 tsp thyme (either dried or a few fresh sprigs).
Step 4 – Cook low and slow
Cover and cook on LOW for 3–4 hours. If you need a faster option, cook on HIGH for 1.5–2 hours. The chicken is done when it’s tender and reaches an internal temperature of 165°F (74°C).
Pro cue: check at the lower end of the time range for smaller breasts; thicker pieces may need the longer time.
Step 5 – Finish and serve
Remove the chicken to a cutting board and either slice or shred it with two forks. Spoon the buttery garlic-lemon sauce from the slow cooker over the chicken before serving. Taste and adjust salt if needed.
Visual cue: the sauce will be thin but glossy; the garlic will be soft and fragrant.
Pro Tips for Success
- Use similar-sized chicken breasts so they cook uniformly. If one is much thicker, split it or pound it slightly.
- Don’t lift the lid often—each lift adds 15–20 minutes to cooking time.
- For the best flavor, use fresh minced garlic rather than garlic powder in the sauce; garlic powder is already in the seasoning mix.
- If the sauce is too thin after cooking, remove the chicken and reduce the sauce on HIGH for 10–15 minutes or whisk in 1 tsp cornstarch mixed with 1 tbsp water (optional).
- For even browning and mild extra flavor, sear the breasts 1–2 minutes per side in a hot skillet before adding to the slow cooker (optional, but not required).
- Use a thermometer to confirm doneness — chicken should reach 165°F (74°C).
Flavor Variations
- Optional Lemon-Herb Boost: Add the zest of one lemon to the sauce for brighter citrus notes.
- Optional Creamy Twist: Stir in 2–4 oz cream cheese or ¼ cup heavy cream after cooking for a richer sauce.
- Optional Smoky: Add ¼ tsp smoked paprika to the dry seasonings for a gentle smokiness.
- Optional Italian-Style: Mix in 1–2 tbsp tomato paste to the sauce near the end and simmer to meld flavors.
- Optional Mediterranean: Add a few chopped olives and a sprinkle of oregano just before serving.
- Optional Low-Fat: Use olive oil instead of butter and low-sodium broth for a lighter dish.
Serving Suggestions
- Serve over steamed white or brown rice and spoon sauce on top for a classic plate.
- Pile shredded chicken into warm rolls for quick sandwiches with sauce as the spread.
- Serve alongside mashed potatoes or cauliflower mash to soak up the buttery sauce.
- Add to a simple green salad for an easy warm-chicken salad lunch.
- Fold shredded chicken into pasta with a little extra broth and lemon for a light pasta dish.
- Use as protein for tacos or bowls with roasted vegetables and grains.
Make-Ahead, Storage & Reheating
- Make-ahead: Season the chicken and store in an airtight container or zip-top bag in the fridge for up to 24 hours before cooking. You can also mince garlic and cube butter ahead.
- Refrigeration: Store cooked chicken and sauce together in a sealed container for up to 3–4 days.
- Reheating: Reheat gently over low heat on the stove with a splash of chicken broth or water to loosen the sauce. Use the oven at 300°F for 10–15 minutes or microwave in 30-second bursts, stirring between bursts.
- Texture changes: Refrigerated chicken can firm up and the sauce may congeal due to butter. Gently warm to restore texture and spoonable sauce.
Storage and Freezing Instructions
- To freeze: cool the cooked chicken completely, then pack into freezer-safe containers or heavy-duty freezer bags with some sauce to prevent drying. Freeze up to 3 months.
- Thaw: thaw overnight in the refrigerator. Reheat gently with a splash of chicken broth to restore sauce consistency.
- If you prefer not to freeze cooked chicken with butter-heavy sauce (it can change texture), freeze cooked chicken shredded without sauce and store the sauce separately in a sealed container; combine when reheating.
- Freezing is recommended to preserve leftovers, but note the buttery sauce may separate slightly on thawing. Gentle reheating and stirring will bring it back together.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
320 | 46 g | 1 g | 13 g | 0 g | 450 mg
Estimates vary by brands and portions.
FAQ About Slow Cooker Chicken Breast
Q: My chicken was dry—what went wrong?
A: Likely overcooking or cooking at too high heat for too long. Use the LOW setting and check at the lower end of the time range.
Q: Can I use frozen chicken breasts?
A: It’s not recommended. Frozen pieces raise the slow cooker temperature and increase danger zone time. Thaw first for even, safe cooking.
Q: The sauce is too thin—how do I thicken it?
A: Remove the chicken and switch the slow cooker to HIGH to reduce, or whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in, cook 5–10 minutes.
Q: How do I tell when chicken is done?
A: Use an instant-read thermometer—165°F (74°C) at the thickest part. Also, meat should be opaque and break apart easily.
Q: Can I skip the butter?
A: Yes. Substitute olive oil (about 3 tbsp) for a lighter dish; flavor and mouthfeel will differ.
Q: Can I double the recipe?
A: Yes, double the ingredients, but ensure the slow cooker isn’t overfilled. You may need to add 30–60 minutes to the cook time for a full cooker.
TastyInspo Notes
- Finish with fresh lemon slices or a sprinkle of chopped parsley for color and freshness.
- Warm your serving dish briefly so the sauce stays saucy on the plate.
- Save any extra sauce as a simple pan sauce—heat and drizzle over roasted vegetables or grains.
- If you shred the chicken, toss it briefly in the warm sauce before serving so every bite gets flavor.
- Use a slotted spoon to transfer chicken—this keeps excess liquid behind if you want a thicker finish.
Troubleshooting
- Bland flavor: add a pinch more salt or a squeeze more lemon to brighten the sauce.
- Overcooked/chewy: lower the next cook time or check earlier. Use LOW rather than HIGH when possible.
- Watery sauce: remove chicken and reduce on HIGH, or thicken with a cornstarch slurry.
- Garlic too sharp/raw tasting: make sure garlic is minced and cook on LOW; if still sharp, cook an extra 10–15 minutes uncovered after removing the chicken.
- Unevenly cooked breasts: use similar-sized breasts or split thick pieces to match sizes.
Final Thoughts
This slow cooker chicken breast is reliable, simple, and flavorful—perfect for busy days and easy dinners. It cooks into tender slices or shred-ready pieces with a buttery garlic-lemon sauce that pairs with many sides. Give it a try for a low-effort meal that still feels home-cooked and satisfying. For another take and extra inspiration, see JUICY Slow Cooker Chicken Breast – The Recipe Rebel.
Slow Cooker Chicken Breast
Ingredients
Main ingredients
- 2 lbs chicken breasts (boneless, skinless)
- 1 tsp salt Reduce to 0.5 tsp for lower sodium
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
For the sauce
- 4 tbsp butter (cubed) Can substitute with olive oil (use 3 tbsp)
- 4 cloves garlic (minced) Fresh garlic preferred
- 0.5 cup chicken broth Use low-sodium broth to control salt
- 1 tbsp lemon juice Fresh is best; bottled may be less bright
- 1 tsp thyme (dried or fresh sprigs)
Instructions
Preparation
- Pat the chicken breasts dry and season evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Rub the spices onto both sides.
- Place the seasoned chicken breasts in a single layer inside the slow cooker.
- Scatter cubed butter and minced garlic over the chicken. Pour chicken broth and lemon juice around the chicken, and add thyme.
Cooking
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Serving
- Remove the chicken from the slow cooker and slice or shred it. Spoon the buttery garlic-lemon sauce over the chicken before serving.
