Slow Cooker Chicken Breast

I’ve been making slow cooker chicken breasts for years when I need dinner to be effortless but still feel homemade. This recipe yields tender, juicy chicken in a fragrant butter-garlic sauce with a bright touch of lemon — ideal for busy weeknights, meal prep, or when you want a mild, crowd-pleasing protein. If you enjoy adaptable, low-effort recipes, this will quickly become a staple; it even pairs well with richer dips like my favorite buffalo-style spread for game day or potlucks: buffalo chicken dip with cottage cheese.

Why you’ll love this dish

Slow cooking chicken breasts turns a lean cut into something unexpectedly succulent. The low, steady heat prevents drying and gives time for the simple aromatics—garlic, butter, thyme, and lemon—to infuse every bite. It’s budget-friendly, easy to scale, and neutral enough to use across meals: shred it into tacos, layer it on salads, or serve it whole with grains. If you want a hands-off dinner that still tastes intentional, this is it.

Step-by-step overview

Before you open the slow cooker, here’s what happens: you season the chicken, nestle it in a bath of butter, garlic, broth, lemon, and thyme, then let gentle heat do the work. In a few hours the chicken will be fork-tender. You can slice it for a plated meal or shred it for sandwiches and bowls. Expect total active time under 15 minutes and hands-off cooking of 1.5–4 hours depending on temperature.

What you’ll need

• 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
• 4 tbsp butter (cubed)
• 4 cloves garlic (minced)
• 0.5 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp thyme (dried or fresh sprigs)

Notes: Use low-sodium broth if you want better control of salt. For a dairy-free option, swap butter for 4 tablespoons olive oil. If your breasts are very thick, slice them horizontally (butterfly) for more even cooking.

Step-by-step instructions

1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
2. Place the seasoned breasts in the slow cooker in a single layer so they cook evenly.
3. Scatter the cubed butter over the chicken, then sprinkle the minced garlic on top. Pour in the chicken broth and drizzle the lemon juice over everything. Tuck the thyme sprigs or sprinkle dried thyme across the chicken.
4. Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F and the meat is tender.
5. Remove the chicken to a cutting board and let it rest 5 minutes. Slice or shred with two forks. Spoon the cooking juices and melted butter over the chicken before serving to keep it moist and flavorful.

   

Best ways to enjoy it

This chicken is a great blank canvas. Try these serving ideas:

• Slice and serve over mashed potatoes or buttery egg noodles with a spoonful of the pan sauce.
• Shred and toss with BBQ sauce for sandwiches, or combine with a little mayo and celery for quick chicken salad.
• Pile on a grain bowl with roasted veggies, avocado, and a squeeze of extra lemon.
• Warm tortillas and use the shredded chicken for soft tacos with cabbage slaw and pickled onions.
  For a richer party dip, mix shredded chicken with cream cheese and hot sauce — it’s a natural complement to recipes like this buffalo chicken dip with cottage cheese.

Storage and reheating tips

• Refrigerator: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
• Freezer: Freeze shredded or sliced chicken in sealed freezer bags for up to 3 months. Remove excess air to prevent freezer burn.
• Reheating: Gently reheat on the stovetop over low heat with a splash of broth to restore moisture, or microwave covered in 30-second bursts, stirring between intervals. For oven reheating, place chicken in a baking dish, add a little broth, cover with foil, and warm at 300°F until heated through.
• Food safety: Always reheat to at least 165°F and discard any chicken left at room temperature for more than two hours.

Pro chef tips

• Even thickness: Pound thicker breasts to an even thickness or butterfly them so they cook uniformly.
• Don’t lift the lid: Every time you open the slow cooker you lose heat and add time. Trust the timer.
• Quick finish: If the sauce is thin after cooking, transfer it to a saucepan and simmer a few minutes to reduce and concentrate flavor. Stir in a slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water) to thicken more quickly.
• Sear for more flavor: For extra color and depth, quickly sear the breasts 1 minute per side in a hot skillet before adding to the slow cooker. Not required, but it adds a savory crust.

Creative twists

• Lemon-Herb: Add extra lemon zest and fresh parsley at the end for a brighter finish.
• BBQ Shred: After shredding, toss with your favorite BBQ sauce and heat through for sandwiches.
• Creamy Garlic: Stir in 4 oz cream cheese or a splash of heavy cream at the end for a silky sauce.
• Mexican-style: Swap Italian seasoning for 1 tbsp taco seasoning and finish with lime and cilantro.
• Use thighs: Swap chicken breasts for boneless thighs if you prefer more forgiving, fattier meat — reduce cooking time slightly if they’re small.

FAQ

Q: How long does this take to prep and cook?
A: Active prep is about 10–15 minutes. Cook time is 3–4 hours on LOW or 1.5–2 hours on HIGH.

Q: Can I start with frozen chicken breasts?
A: It’s not recommended. Starting from frozen increases time and can raise food-safety concerns because the slow cooker may keep meat in the temperature danger zone too long. Thaw overnight in the fridge first.

Q: How can I thicken the sauce from the slow cooker?
A: Remove the chicken and simmer the liquid on the stovetop until reduced. For a quick fix, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce until thickened.

Q: Is this recipe low-carb or keto-friendly?
A: Yes — the base recipe is low in carbs. Avoid adding sugary sauces or starchy sides to keep it keto-friendly.

Q: Will the chicken dry out if I overcook it?
A: Breasts can dry if cooked far beyond the recommended times. Use a meat thermometer and remove at 165°F; if you need more time, switch to LOW and check frequently. Shredding immediately into sauce also helps retain moisture.

Conclusion

If you want a dependable, hands-off chicken recipe that stays juicy and flexible for many meals, this slow cooker method delivers every time. For another slow-cooked chicken take with bold flavor, check out this tested version: JUICY Slow Cooker Chicken Breast – The Recipe Rebel.

Slow Cooker Chicken Breasts in Butter-Garlic Sauce

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• Author: amir_hassan
• Total Time: 195 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

Tender, juicy chicken breasts cooked slowly in a fragrant butter-garlic sauce with a hint of lemon, perfect for busy weeknights or meal prep.

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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
• 4 tbsp butter (cubed)
• 4 cloves garlic (minced)
• 0.5 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp thyme (dried or fresh sprigs)

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Instructions

1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
2. Place the seasoned breasts in the slow cooker in a single layer so they cook evenly.
3. Scatter the cubed butter over the chicken, then sprinkle the minced garlic on top. Pour in the chicken broth and drizzle the lemon juice over everything. Tuck the thyme sprigs or sprinkle dried thyme across the chicken.
4. Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours until an instant-read thermometer reads 165°F and the meat is tender.
5. Remove the chicken to a cutting board and let it rest for 5 minutes. Slice or shred with two forks and spoon the cooking juices over the chicken before serving.

Notes

Use low-sodium broth for better control of salt. For a dairy-free option, swap butter for 4 tablespoons olive oil. If chicken breasts are thick, butterfly them for even cooking.

• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American