Crockpot Chicken Breast
Let Me Tell You About My Crockpot Chicken Breast Story
Okay, so, why do I keep coming back to this Crockpot Chicken Breast recipe? First off, total honesty: the first time I tried it (on a Tuesday, when I thought I had it all together, spoiler: I did not), I ended up using way too much dried thyme and my partner referred to the result as “herbal chicken surprise.” But—when I got it right? Absolute magic. I grew up in a weird phase where the oven was basically forbidden in July, so slow cookers just made sense. Plus, this is one of those dishes that bails me out anytime life throws its little curveballs. Oh, and if you ever get distracted by a good football game and forget the chicken, no worries at all—this is pretty forgiving, promise!
Why You’ll Fall for This Recipe (Like I Did)
I make this when the fridge is looking bare and I just don’t have the energy, yet still want something that feels “homemade.” My niece once called it the “magical never-dry chicken” – mostly because it somehow survives even my habit of accidentally leaving it an extra hour. My family goes absolutely bonkers for it (my son will eat three portions if I look away – teenagers!) And, not gonna lie, the biggest win: it’s nearly impossible to mess up, which you know is saying something. I’m lazy, sure, but also stubborn. If I can’t ruin it, neither can you.
Alright, Here’s What You’ll Need (Swap Stuff If You Want)
- 4 boneless, skinless chicken breasts (I sometimes swap in thighs when I want it extra juicy. Or honestly, tenderloins work in a pinch smart folks over at Allrecipes agree)
- 1 cup chicken broth (granules + water work, I won’t judge; my grandmother swore by Campbell’s, but I just use whatever is in the pantry)
- 1 tablespoon olive oil (sunflower oil is fine. I forget the oil half the time, and it’s still good)
- 1 teaspoon garlic powder (sometimes I get fancy and use fresh, but do what you have time for)
- 1 teaspoon dried thyme (fresh is nice, but let’s be real: it rarely makes it into my shopping basket)
- Salt and pepper, to taste (I’m heavy-handed, but suit yourself)
- Optional: 1/2 teaspoon smoked paprika or Italian seasoning (just for extra pep – and colour, if you fancy it)
Here’s How to Do It – No Stress
- Drizzle that oil on the bottom of your crockpot (or slow cooker whatever you call it where you are). No need to get scientific about it; give it a swirl.
- Layer the chicken breasts over the oil. Don’t fuss if they overlap a bit. This is where I sometimes realize I forgot to defrost, and just kinda… keep going.
- In a small bowl (or directly over the chicken; save yourself a dish), mix up your garlic powder, thyme, paprika (if you’re adding), plus a proper sprinkle of salt and pepper. Sprinkle all over the chicken. Sometimes I drop in a whole garlic clove – just for funsies.
- Pour the chicken broth around the chicken, not on top (unless you accidentally do, in which case, it honestly doesn’t matter that much… trust me).
- Pop the lid on your slow cooker. Set it on low for 3.5 to 4.5 hours. Seriously: try not to peek before three hours or the steam escapes. (This is usually when I sneak a taste, get burned by steam, and remember next time… but do as I say, not as I do).
- Test for doneness—chicken should be, like, 75°C (165°F for y’all in the States) in the thickest part. If you press it with a fork and it falls apart, you’re golden.
- Let it rest about 5 minutes. Or, if you’re hungry, just eat it straight away. I won’t tell.
Things I’ve Learned (The Slightly Embarrassing Edition)
- If you pile the chicken too high, bits might cook unevenly. Just shuffle them around halfway (or don’t—it usually works out).
- Using frozen chicken? I used to do that a lot before someone scolded me, but honestly it’s fine if your slow cooker is decent. Play it safe, though, and give it at least another hour.
- Don’t dump in too much broth—chicken releases a surprising amount. Once I ended up with chicken soup (which, hey, not bad either).
How I Like to Mix It Up (And Sometimes Fail)
- Mexican-style: add cumin, chili powder, and top with lime at the end. Works a treat in tacos!
- Creamy version: sometimes I’ll toss in a few spoons of cream cheese at the end. Makes it rich (maybe too rich; my friend Sarah said it was more dip than dinner)
- One time, I tried tossing in diced tomatoes and they just turned all mushy. Wouldn’t recommend, but hey—maybe you’ll like it. Food is personal!
What If You Don’t Have a Crockpot (Don’t Panic!)
Honestly, I think a Dutch oven in the oven at super low heat (like 150°C/300°F or so) works, though you’ll want to check more often. Just make sure you cover it well, so the steam does its thing. My mate once tried this on the stovetop—bit risky, but OK if you keep it super low. Wouldn’t leave the house, though!
Can You Store This? Well, Theoretically…
In theory, yes—airtight container, 3-4 days in the fridge. But, let me be honest, it almost never lasts past the first night in my place (someone is always pinching it for a midnight snack). Freezes like a champ, though I tend to forget I put it in there.
Serving It Up—What’s Good?
I usually just shred the chicken over steamed rice, but my sister insists on mashed potatoes (bowl of peas on the side, always). If I feel posh, I’ll slice it and put it in a salad with loads of crunchy veg. There’s a good salad recipe at Budget Bytes if you’re interested.
Pro Tips I Wish I Learned Sooner
- I once rushed the whole “resting” step – just served immediately. It was okay but drier. Let it sit, even for 5 minutes. It does help.
- Adding extra broth out of fear? Don’t. You’ll end up with poached chicken soup (done it too many times myself).
- Don’t forget to taste the seasoning before turning it on. I sometimes just toss it all in, realize later it needed more oomph.
Phew, Answering Some Real Questions I Get
- Do I have to sear the chicken first?
- Nope! Honestly, I tried it once and made more dishes (for—what—10% more flavor?). Not worth it on lazy days.
- Can I use bone-in chicken?
- Yeah, but watch the time — they’ll need a bit longer. The flavor’s not that different, in my opinion.
- What’s the best way to shred it?
- I just use two forks, or honestly, clean hands if I’m in a rush. Some folks use a mixer (not tried it myself, bit too high-tech for me).
- Can the leftovers go in the freezer?
- Totally. I just forget about my frozen leftovers half the time, but when I remember – hey, free dinner!
Okay, quick digression: did you know the first slow cooker was called a “Beanery”? I think that’s pretty funny for an appliance that makes amazing chicken, but hey—everyone’s got to start somewhere.
And that’s basically it! This Crockpot Chicken Breast recipe isn’t flashy, but I reckon it’s saved more than a few weeknights around here. Hope it helps you out too, whether you’re in a bind or just can’t be bothered to cook anything fussy.
Let me know if you have your own wild variations (or, you know, disasters) – I’m all ears. Happy slow cooking!
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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1Pat the chicken breasts dry with paper towels.
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2In a small bowl, mix together the garlic powder, onion powder, paprika, dried thyme, salt, and black pepper.
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3Rub the olive oil and seasoning mixture evenly over both sides of the chicken breasts.
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4Place the chicken breasts in the crockpot and pour the chicken broth around them.
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5Cover and cook on low for 4 hours or until the chicken reaches an internal temperature of 165°F (74°C).
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6Remove the chicken and let it rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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