9 Chicken Breast Recipes in a Slow Cooker

You've probably found yourself staring at chicken breasts in your fridge, wondering how to transform them into something spectacular without much effort. That's where your slow cooker becomes your secret weapon. These nine recipes will take you from classic Italian to zesty Asian flavors, all while you're busy doing other things. Each recipe requires just 10-15 minutes of prep time, and your slow cooker handles the rest. Let's explore how these hands-off methods can revolutionize your weeknight dinner routine.

Classic Italian Herb Chicken Breasts

Italian herb chicken breasts cooked in a slow cooker offer a perfect blend of Mediterranean flavors while maintaining the meat's natural juiciness. The combination of classic Italian herbs infuses the chicken with an aromatic profile that transforms an ordinary chicken dish into a restaurant-worthy meal.

This recipe takes advantage of the slow cooking process to allow the herbs and seasonings to fully penetrate the meat, resulting in tender, flavorful chicken breasts that can be served as a main course or used in other Italian-inspired dishes. The addition of butter creates a rich, savory sauce that complements the herbal notes perfectly.

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 2 tablespoons Italian seasoning
• 2 tablespoons butter
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Place the chicken breasts in a single layer at the bottom of the slow cooker. Drizzle olive oil over the chicken and sprinkle with salt, pepper, and minced garlic. Add the Italian seasoning, dried basil, and oregano evenly over each breast.

Pour the chicken broth around the sides of the chicken breasts, being careful not to wash away the herbs from the top of the meat. Cut the butter into small pieces and distribute them evenly over the seasoned chicken breasts.

Cover the slow cooker with its lid and ensure it's sealed properly. Cook on low heat for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Once done, remove the chicken from the slow cooker and let it rest for 5-10 minutes before slicing. The cooking liquid can be spooned over the chicken when serving or reserved for later use.

For optimal results, use chicken breasts of similar size to ensure even cooking, and avoid lifting the lid during the cooking process as this can significantly increase cooking time. The cooked chicken can be stored in an airtight container with some of the cooking liquid for up to 4 days in the refrigerator, making it perfect for meal prep and weekly menu planning.

Honey Garlic Glazed Chicken

This slow cooker honey garlic chicken transforms ordinary chicken breasts into a sweet and savory main dish that's perfect for busy weeknights. The combination of honey and garlic creates a rich, caramelized glaze that coats the chicken with layers of flavor while keeping the meat tender and juicy.

The secret to this recipe's success lies in the balance between the natural sweetness of honey and the pungent depth of fresh garlic. As the chicken slowly cooks, it absorbs these flavors while releasing its own juices, creating a delectable sauce that's perfect for spooning over rice or vegetables.

• 4 boneless, skinless chicken breasts
• 1/2 cup honey
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 green onions, chopped (for garnish)

Place chicken breasts in the slow cooker after lightly coating them with olive oil. In a medium bowl, whisk together honey, minced garlic, soy sauce, and ketchup until well combined. Pour this mixture over the chicken breasts, ensuring they're evenly coated.

Cover and cook on low for 6-7 hours or on high for 3-4 hours.

When the chicken is nearly done, mix cornstarch with water in a small bowl to create a slurry. Remove chicken from the slow cooker and set aside. Pour the slurry into the remaining liquid in the slow cooker and stir well. Return the chicken to the pot and cook for an additional 15-20 minutes on high, or until the sauce has thickened to your desired consistency.

Once the sauce has thickened, carefully remove the chicken breasts and place them on a serving platter. Spoon the honey garlic glaze over the chicken and garnish with chopped green onions. The chicken should be tender enough to cut with a fork and have a glossy, caramelized exterior.

For optimal results, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The sauce can be made thicker or thinner by adjusting the amount of cornstarch slurry added at the end. To prevent the honey from burning, avoid cooking on high for extended periods, and consider stirring the sauce occasionally if your slow cooker runs hot.

Creamy Ranch Chicken

Slow cooker creamy ranch chicken transforms ordinary chicken breasts into a rich, flavorful meal that's perfect for busy weeknights. The combination of ranch seasoning and cream cheese creates a velvety sauce that coats each piece of chicken perfectly, making it an instant family favorite.

This recipe builds upon the basic slow-cooked chicken method but elevates it with creamy, tangy elements that develop into a luscious sauce during the cooking process. The result is tender, juicy chicken breasts swimming in a savory ranch-flavored cream sauce that pairs beautifully with rice, pasta, or potatoes.

• 4 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1 cup chicken broth
• 8 oz cream cheese, softened
• 1 can cream of chicken soup
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

Place the chicken breasts in the slow cooker in a single layer. Sprinkle the ranch seasoning mix, garlic powder, and black pepper evenly over the chicken. Pour the chicken broth around the edges of the chicken breasts, being careful not to wash off the seasonings.

In a medium bowl, mix the softened cream cheese with the cream of chicken soup until well combined. Spread this mixture over the seasoned chicken breasts. Place the butter in small pieces on top of the cream cheese mixture.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Once cooking is complete, gently remove the chicken breasts and whisk the sauce until smooth. Return the chicken to the slow cooker and coat with the sauce. If desired, garnish with fresh parsley before serving over your choice of rice, pasta, or mashed potatoes.

For best results, bring the cream cheese to room temperature before mixing with the soup, as this prevents lumps in the final sauce. The sauce will continue to thicken as it cools, so if it becomes too thick, thin it with a little warm chicken broth or milk.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.

Mexican Fiesta Chicken

Transform ordinary chicken breasts into a vibrant Mexican-inspired meal with this flavorful slow cooker recipe. The combination of enchilada sauce, Mexican spices, and fresh vegetables creates tender, zesty chicken that's perfect for tacos, burritos, or rice bowls.

This easy-to-prepare dish requires minimal hands-on time while delivering maximum flavor. As the chicken slowly cooks in the aromatic mixture, it absorbs the rich flavors of traditional Mexican cuisine, resulting in moist, shreddable meat that's versatile enough for multiple meals throughout the week.

• 4 boneless, skinless chicken breasts
• 1 (15 oz) can red enchilada sauce
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lime, juiced

Place the chicken breasts in the bottom of the slow cooker. In a mixing bowl, combine the enchilada sauce, chili powder, cumin, paprika, salt, and black pepper. Pour this mixture over the chicken breasts.

Add the black beans, corn, bell pepper, onion, and minced garlic around and on top of the chicken. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with two forks.

Once cooked, remove the chicken breasts and shred them using two forks, then return the meat to the slow cooker and stir to combine with the sauce and vegetables. Add the fresh lime juice and stir gently to incorporate all ingredients.

Let the mixture sit for an additional 10-15 minutes on the warm setting to allow the flavors to meld together. For best results, avoid lifting the lid during cooking as this can significantly increase cooking time.

This dish can be stored in an airtight container in the refrigerator for up to 4 days, and the flavors often improve overnight. To prevent the chicken from becoming too soupy, drain and rinse the black beans thoroughly before adding them to the slow cooker. The finished dish can be frozen for up to 3 months in an airtight container.

Lemon Pepper Chicken Breasts

This bright and zesty slow cooker variation transforms ordinary chicken breasts into a citrus-infused, peppery delight. The slow cooking process allows the lemon's natural oils to penetrate deeply into the meat, while the black pepper provides a subtle heat that complements the citrus notes perfectly.

The beauty of this recipe lies in its ability to produce tender, juicy chicken breasts that maintain their moisture while developing a complex flavor profile. As the chicken cooks, it creates its own savory sauce that can be spooned over rice, pasta, or vegetables for a complete meal.

• 4 boneless, skinless chicken breasts
• 2 lemons, sliced
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil

Place chicken breasts in the bottom of the slow cooker and drizzle with olive oil. Season both sides of the chicken breasts thoroughly with black pepper, garlic powder, and salt, pressing the seasonings gently into the meat to help them adhere.

Layer lemon slices over and under the chicken breasts, ensuring each piece has direct contact with the citrus. Pour the chicken broth around the edges of the chicken, being careful not to wash away the seasonings. Cut the butter into small pieces and distribute evenly over the top of the chicken breasts.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove the chicken and let it rest for 10 minutes before slicing. The cooking liquid can be strained and reduced on the stovetop to create a flavorful sauce.

For optimal results, choose chicken breasts of similar size to ensure even cooking. If using frozen chicken breasts, thaw completely before cooking and pat dry with paper towels to help the seasonings stick better. The cooked lemon slices can be discarded or used as garnish, though they'll be quite soft after cooking.

BBQ Pulled Chicken

Pulled chicken made in a slow cooker offers all the delicious flavors of traditional BBQ pulled pork but with a lighter, healthier twist. The slow cooking process ensures the chicken becomes tender enough to shred easily while absorbing the rich, smoky flavors of the barbecue sauce.

This recipe transforms basic chicken breasts into a versatile filling that can be used for sandwiches, tacos, or served over rice. The combination of sweet, tangy barbecue sauce and savory seasonings creates a crowd-pleasing dish that's perfect for family dinners or casual gatherings.

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Place chicken breasts in the bottom of the slow cooker. In a medium bowl, whisk together barbecue sauce, chicken broth, brown sugar, and apple cider vinegar until well combined.

Add all the seasonings to the sauce mixture and stir thoroughly. Pour the sauce mixture evenly over the chicken breasts, ensuring they're well coated.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with two forks.

Once cooked, remove the chicken from the slow cooker and shred it using two forks, then return it to the sauce in the slow cooker.

Stir the shredded chicken into the sauce and let it cook for an additional 15-20 minutes on low to allow the meat to absorb more flavor. This final step ensures the chicken is thoroughly coated with the BBQ sauce and stays moist.

For best results, choose a high-quality barbecue sauce as it's a dominant flavor in the dish. The chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

If the pulled chicken seems too dry when reheating, add a splash of chicken broth or extra barbecue sauce to restore moisture.

Mediterranean Style Chicken

This Mediterranean-inspired slow cooker chicken breast recipe transforms the basic chicken preparation into a vibrant, flavor-packed dish featuring classic ingredients from the region. The combination of olive oil, herbs, tomatoes, and briny olives creates a robust sauce that infuses the chicken with traditional Mediterranean flavors throughout the cooking process.

The dish captures the essence of Mediterranean cuisine by incorporating fresh ingredients and aromatic herbs while maintaining the convenience of slow cooker preparation. As the chicken cooks slowly in the flavorful liquid, it becomes tender and absorbs the complex flavors of the herbs, garlic, and vegetables, resulting in a dish that's both healthy and satisfying.

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 red onion, sliced
• 2 cups cherry tomatoes
• 1 cup kalamata olives, pitted
• 1 red bell pepper, sliced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 lemon, juiced
• 1 cup artichoke hearts
• Salt and pepper to taste
• Fresh parsley for garnish

Begin by layering the sliced red onions and bell peppers at the bottom of the slow cooker. Place the chicken breasts on top of the vegetables and season generously with salt, pepper, oregano, basil, and thyme.

Add the minced garlic, distributing it evenly over the chicken. Pour the chicken broth and olive oil over the seasoned chicken. Add the cherry tomatoes, kalamata olives, and artichoke hearts around the chicken breasts. Squeeze fresh lemon juice over everything, ensuring the liquid is distributed evenly throughout the slow cooker.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C). Once done, let the chicken rest for 10 minutes before serving.

The chicken can be served whole or sliced, topped with the vegetables and cooking liquid, and garnished with fresh parsley.

For optimal results, choose chicken breasts of similar size to ensure even cooking. If using frozen artichoke hearts, there's no need to thaw them before adding to the slow cooker.

The dish can be served over rice, couscous, or quinoa to absorb the flavorful cooking liquid, and any leftovers will keep well in the refrigerator for up to 4 days.

Buffalo Ranch Chicken

This zesty and creamy slow cooker Buffalo Ranch Chicken combines the bold flavors of classic buffalo wing sauce with the cool, tangy notes of ranch seasoning. The result is a versatile shredded chicken that can be used in sandwiches, wraps, dips, or served over rice.

The slow cooking process allows the chicken to become tender while absorbing the robust flavors of both sauces, creating a perfect balance of heat and creaminess. This recipe takes the basic slow cooker chicken method and transforms it into a crowd-pleasing dish that brings the popular buffalo ranch flavor combination to your table with minimal effort.

• 4 boneless, skinless chicken breasts
• 1 cup buffalo wing sauce
• 1 packet (1 oz) dry ranch seasoning mix
• 4 tablespoons butter
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Place the chicken breasts in the bottom of the slow cooker in a single layer. Pour the chicken broth over the chicken, then add the buffalo wing sauce. Sprinkle the ranch seasoning mix, garlic powder, and black pepper evenly over the chicken. Place the butter pieces on top of the seasoned chicken.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

Once done, remove the chicken from the slow cooker and shred it using two forks, returning it to the sauce in the slow cooker. Stir the shredded chicken into the sauce mixture and let it cook for an additional 15-20 minutes on low to allow the meat to absorb more of the buffalo ranch flavors. This final step ensures that every bite is well-coated and flavorful.

For best results, choose a buffalo sauce that matches your preferred heat level, as the spiciness will concentrate somewhat during cooking.

The chicken can be stored in an airtight container with its sauce for up to 4 days in the refrigerator, and the flavors often become even better the next day. If the sauce becomes too thick upon storing, simply thin it with a small amount of chicken broth when reheating.

Asian Sesame Ginger Chicken

This Asian-inspired slow cooker chicken dish combines the rich flavors of sesame oil, fresh ginger, and soy sauce to create tender, aromatic chicken breasts that are perfect served over steamed rice or noodles. The slow cooking process allows the chicken to absorb the complex Asian flavors while maintaining its moisture and tenderness.

The combination of honey and soy sauce creates a perfect balance of sweet and savory, while fresh ginger and garlic provide aromatic depth. As the chicken cooks, it develops a beautiful glaze that coats each breast, making this dish both visually appealing and delicious.

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1/4 cup chicken broth
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1/4 teaspoon black pepper

Place chicken breasts in the bottom of the slow cooker in a single layer.

In a medium bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and chicken broth until well combined. Pour the mixture over the chicken breasts, ensuring they're evenly coated.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Once done, carefully remove the chicken breasts and let them rest for 5 minutes. Meanwhile, transfer the cooking liquid to a small saucepan and simmer over medium heat for 5-10 minutes until it reduces and thickens slightly.

Return the chicken to the slow cooker and pour the reduced sauce over the top. Garnish with sliced green onions and sesame seeds before serving. The chicken can be served whole or sliced, depending on preference.

For best results, use fresh ginger rather than ground ginger powder, as it provides a more vibrant flavor. If the sauce isn't thick enough after reducing, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce.

The cooked chicken can be stored in an airtight container with its sauce for up to 4 days in the refrigerator, making it an excellent option for meal prep.