Slow Cooker Herb‑Crusted Chicken Breast

Tender, flavorful chicken breasts coated in an aromatic herb crust, slow‑cooked to perfection—ideal for easy weeknight dinners or meal prep.

Why You’ll Love This Recipe

• Effortless and hands‑off: Simply season, set, and let the slow cooker do the work
• Juicy results every time: Slow cooking preserves moisture and intensifies flavors
• Versatile protein: Serve whole, shred for tacos or salads, or slice for sandwiches
• Customizable crust: Swap herbs and spices to fit your taste or pantry

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil
• Dried herbs: thyme, basil, oregano or Italian seasoning
• Garlic powder
• Paprika
• Seasoned salt or salt & pepper
• Optional: liquid browning sauce or extra spices

directions

1. In a small bowl, whisk olive oil with garlic powder, paprika, dried herbs, salt, and pepper to create an herb paste
2. Rub the mixture evenly over both sides of each chicken breast
3. Place seasoned chicken in a 5–6 qt slow cooker
4. Optionally pour in ½ cup chicken broth or stock to keep things moist
5. Cook on HIGH for 2–3 hours, or LOW for 4–5 hours, until internal temperature reaches 165 °F (74 °C) and juices run clear
6. Remove chicken, rest briefly, then serve whole, sliced, or shredded

Servings and timing

• Servings: 4–6 chicken breasts (about 4–6 servings)
• Prep time: ~10 minutes
• Cook time:
  • High: 2–3 hours
  • Low: 4–5 hours
• Total time:
  • High: ~2–3h 10m
  • Low: ~4–5h 10m

Variations

• Bone‑in/skin‑on cuts: Use the same seasoning paste; cook longer on high (up to 3 hrs) or low (5–6 hrs)
• Lemon‑herb twist: Add lemon zest and juice to paste and layer vegetables below the chicken
• Savory gravy: Cook with broth, then thicken juices with cornstarch for a quick gravy
• Spicy crust: Mix in red pepper flakes or cayenne for heat
• Herb swaps: Use rosemary, sage, or poultry seasoning based on preference

storage/reheating

• Refrigerator: Store cooled chicken in an airtight container for up to 4 days
• Freezer: Freeze whole or shredded chicken in freezer‑safe bags up to 3 months
• Reheating:
  • Microwave: Covered dish, 1–2 mins per portion
  • Oven: Preheat to 350 °F, reheat for 10–15 minutes until warm and juicy
  • Shredded: Reheat in skillet with broth to restore moisture

FAQs

What internal temperature should the chicken reach?

Cook until it hits 165 °F (74 °C) for safe, juicy results.

Can I skip the browning sauce?

Yes—it’s optional. It adds color but isn’t needed for flavor.

Is broth necessary?

No, but adding ½ cup can help prevent drying and create pan juices for gravy.

Will bone‑in work?

Absolutely—just extend cooking: 3 hrs on high or 5–6 hrs on low.

Can I use frozen chicken?

Yes, but add an extra hour and ensure it reaches 165 °F internally.

How do I make gravy from this?

Strain juices, thicken with a cornstarch slurry (1 tbsp cornstarch with 1 tbsp water), simmer until thick.

What sides pair well?

Mashed potatoes, roasted vegetables, rice, or a simple salad complement it well.

Can I prep ahead?

Season the chicken and store it in the fridge overnight, then cook next day for maximum convenience.

Is this recipe GF/Keto?

Yes—omit browning sauce for gluten-free, and it’s keto‑friendly with low-carb sides.

How do I shred it?

Using two forks, pull apart tender chicken. Add a splash of broth if reheating shredded portions.

Conclusion

This Slow Cooker Herb‑Crusted Chicken Breast is a simple, fuss‑free recipe delivering moist, flavorful chicken with minimal effort. With versatile seasoning, easy prep, and flexible serving options—whole, sliced, shredded—it suits all weeknight meals or meal prep plans. Enjoy this comforting, healthy staple!

Print