Slow Cooker Chicken Breasts

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Slow Cooker Chicken Breasts

Description

Slow Cooker Chicken Breasts are juicy, tender, and perfectly seasoned with minimal effort. Cooking low and slow locks in moisture, making this recipe ideal for meal prep, weeknight dinners, or shredding for salads, wraps, and sandwiches. Simple pantry spices and chicken broth create flavorful, fork-tender chicken every time.

 Ingredients

  • 4 boneless, skinless chicken breasts

  • ½ cup chicken broth

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • ½ teaspoon paprika

  • ½ teaspoon black pepper

  • 1 teaspoon Italian seasoning

 Instructions

  1. Lightly grease the slow cooker with olive oil or nonstick spray.

  2. Place chicken breasts in a single layer inside the slow cooker.

  3. Sprinkle salt, paprika, black pepper, and Italian seasoning evenly over the chicken.

  4. Pour chicken broth around (not directly over) the chicken.

  5. Cover and cook:

    • LOW: 3–4 hours

    • HIGH: 1½–2½ hours

  6. Chicken is done when it reaches an internal temperature of 165°F (74°C).

  7. Let rest for 5 minutes before serving or shredding.

 Notes & Tips

  • Avoid overcooking—chicken breasts dry out quickly.

  • For extra flavor, sear the chicken briefly before slow cooking (optional).

  • Add garlic, onion powder, or lemon juice for variation.

  • Shred chicken with two forks for tacos, bowls, or meal prep.

  • Store leftovers in cooking liquid to retain moisture.

 Servings

  • Serves 4

  • Serving size: 1 chicken breast

Nutritional Information (per serving, approx.)

  • Calories: 210

  • Protein: 35g

  • Fat: 7g

  • Carbohydrates: 1g

  • Sodium: 520mg

 Health Benefits

  • High in lean protein, supporting muscle growth and satiety

  • Low carb & keto-friendly

  • Olive oil provides heart-healthy fats

  • Great for weight management and meal prep

Q & A

Q: Can I use frozen chicken breasts?
A: Yes, but cooking time may increase by 30–60 minutes. Ensure internal temperature reaches 165°F.

Q: How do I keep chicken from drying out?
A: Cook on LOW when possible and remove promptly once done.

Q: Can I add vegetables?
A: Absolutely—carrots, potatoes, or green beans work well.

Q: How long does it keep?
A: Refrigerate for up to 4 days or freeze for 3 months.

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