Description
This foolproof crockpot chicken breast recipe guarantees tender, juicy results every time. Set it before bed and wake up to perfectly cooked, versatile shredded chicken for a week’s worth of meals.
Ingredients
Scale
- 2–3 lbs boneless, skinless chicken breasts
- 1/2 cup chicken broth (low-sodium preferred)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pat the chicken breasts dry with paper towels. Place them in a single layer at the bottom of the slow cooker.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Stir to mix.
- Drizzle olive oil over the chicken breasts, then sprinkle the seasoning mixture evenly over all sides. Rub the oil and seasoning into the meat.
- Pour the chicken broth around the edges of the slow cooker, being careful not to wash the seasoning off the tops of the chicken.
- Cover and cook on LOW for 8 to 10 hours. Do not cook on HIGH.
- After 8 hours, check that the internal temperature reaches at least 165°F (74°C). The chicken should shred easily with two forks.
- Shred the chicken directly in the slow cooker using two forks. Let it sit in the juices for 10-15 minutes before serving. Use a slotted spoon to serve.
Notes
Do not lift the lid during cooking. Save the cooking juices for gravy or to keep the chicken moist. For best results, use chicken breasts of similar size. If using frozen chicken, thaw completely in the refrigerator first.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 280
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 2
- Protein: 40
Keywords: crockpot chicken, slow cooker chicken, shredded chicken, meal prep, easy chicken recipe, never-dry chicken