Chicken · Slow cooker

Slow Cooker Chicken Breasts

Slow cooker chicken breasts that stay juicy and tender, not dry, the secret is a splash of broth poured round (not over) the meat, plus a simple seasoning blend. Cook them once, then use the batch for a week's worth of different dinners.

R By Richard · Adapted from Eating on a Dime · Published 8 May 2026
👁 788k source views ❤️ 14.1k source likes
⏱Prep 5 min
🍲Slow cook 6 hr (Low) / 3 hr (High)
🍽Serves 4
✓Confidence 95%
Slow Cooker Chicken Breasts

Source video by Eating on a Dime on YouTube. This recipe was adapted with strict source-fidelity rules.

These slow cooker chicken breasts come out moist and flavourful every time, with no need to heat up the oven. A light brush of olive oil, a sprinkle of Italian seasoning, paprika, salt and pepper, plus a splash of chicken stock keeps the meat tender as it cooks. Use four boneless, skinless breasts as written, or double the batch for tacos, wraps, salads, quesadillas and rice bowls through the week. The trick is checking the internal temperature so the chicken stays juicy and never dries out.

Ingredients

Main
  • 4boneless skinless chicken breasts
  • 1 tbspolive oil
  • 120 mlchicken stock
Seasoning
  • 1 tspsalt
  • 0.5 tsppaprika
  • 0.5 tspblack pepper
  • 1 tspItalian seasoning

Method

  1. Lay the chicken breasts flat in the bottom of the slow cooker.

    ~1 min

  2. Brush the olive oil over the top of the chicken using a pastry brush, coating the surface evenly.

    ~1 min

  3. Pour the chicken stock around (not over) the chicken so it does not wash off the seasoning. This helps keep the chicken moist.

    ~1 min

  4. In a small bowl, mix together the salt, black pepper, paprika and Italian seasoning until combined.

    ~1 min

  5. Sprinkle the seasoning blend evenly over the top of each chicken breast.

    ~1 min

  6. Cover with the lid and cook on Low for 4 to 6 hours, or High for 2 to 3 hours, until the breasts reach an internal temperature of at least 75C (165F).

    ~240 min

  7. Check the temperature in the centre of each breast. Once they read 75C (165F), transfer to a serving plate and rest briefly before slicing.

    ~2 min

Frequently asked

Do I need to brown the chicken first?
No. The olive oil and seasoning rub give the breasts a baked appearance straight from the slow cooker, and the stock keeps them juicy without searing.
Why shouldn't I cook them for the usual 6 to 8 hours on Low?
If you want sliceable, whole chicken breasts the shorter time keeps them tender. Cook for 6 to 8 hours on Low only if you want shreddable chicken.
Can I double the recipe?
Yes. Lay the breasts in a single layer if possible. The cook time stays roughly the same, but always check with a thermometer that the centre reaches 75C (165F).
How should I store leftovers for meal prep?
Let the chicken cool completely, then chop or slice and refrigerate in an airtight container for up to 3 days. Use in wraps, tacos, quesadillas, salads, rice bowls or pasta.
Can I use frozen chicken breasts?
For food safety, defrost the breasts fully in the fridge before adding them to the slow cooker so they reach a safe temperature in good time.
Extraction notes (transparency): All ingredients and quantities taken directly from the description and confirmed in the transcript. Cook time range stated as low 4-6 hours or high 2-3 hours for whole breasts.