Tender Slow Cooker Chicken Breast: 4-Hour Flavor (Print Version)
4-Hour Slow Cooker Chicken Breast: Get juicy, flavorful results for easy weeknight dinners & meal prep. Your perfect tender chicken recipe awaits!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Main Ingredients
01 -
Boneless, Skinless Chicken Breasts (1.5-2 lbs)
02 -
Chicken Broth (1 cup, low sodium)
03 -
Yellow Onion (1 medium, chopped)
04 -
Garlic (3-4 cloves, minced)
→ Seasoning Essentials
05 -
Smoked Paprika (1 tsp)
06 -
Dried Oregano (1 tsp)
07 -
Salt (1/2 tsp)
08 -
Black Pepper (1/4 tsp)
→ Flavor Boosters
09 -
Cornstarch (1 tbsp, optional, for thickening)
→ Finishing Touches
10 -
Fresh Parsley (for garnish, optional)
# Instructions:
01 -
First things first, get that chicken out of its packaging and pat it dry with some paper towels. This step, honestly, makes a difference; it helps the seasonings stick better, I swear! Then, chop your onion, mince your garlic. I like to have everything prepped and ready to toss in. It makes the whole process feel less chaotic, which, let's be real, is half the battle in my kitchen. You'll start to smell the garlic, and that's when you know good things are coming!
02 -
Next, place the chicken breasts right into the bottom of your slow cooker. Sprinkle them generously with the salt, black pepper, smoked paprika, and dried oregano. Don't be shy! I usually rub it in a little, like giving the chicken a tiny massage. Then, scatter the chopped onion and minced garlic over the top. This layering technique? It means every bit of chicken gets kissed by those lovely flavors. I remember forgetting to season once, and it was a total facepalm moment – never again!
03 -
Now, pour in the chicken broth. You want enough liquid to give the chicken something to simmer in, but not so much that it's drowning. One cup is perfect for 1.5-2 lbs of chicken; it creates a lovely, concentrated sauce. Pop the lid on, set your slow cooker to low, and let it do its thing for 4 hours. Seriously, this is where the magic happens! The smell that starts to waft through your kitchen after a couple of hours? Oh my goodness, it's heavenly.
04 -
After 4 hours on low, your chicken should be incredibly tender. I mean, fall-apart tender! You can use a meat thermometer to check; it should register 165°F (74°C). Grab two forks and gently start shredding the chicken right there in the slow cooker. It should be so soft that it practically melts apart. I’ve had times where I tried to shred it too early, and it was a struggle – patience, my friend, patience is key here!
05 -
If you're like me and love a slightly thicker sauce, this is the moment. In a small bowl, whisk together the cornstarch with a tablespoon of cold water until it's smooth. Take the lid off your slow cooker, pour the cornstarch slurry into the chicken and sauce, and stir it in. Let it cook for another 15-20 minutes on high, or until the sauce has thickened to your liking. It transforms from a thin broth to a beautiful, clingy sauce. I forgot this step once, and my rice was swimming!
06 -
Give the shredded chicken and sauce a final taste test. Does it need a little more salt? A pinch more pepper? Adjust to your preference! If you're using fresh parsley, chop it up and sprinkle it over the top right before serving. It adds a lovely freshness and a pop of color. The final result should be juicy, flavorful slow cooker chicken breast that just begs to be devoured. Honestly, it's such a comforting meal!
# Notes:
01 -
Don't overcrowd your slow cooker; chicken needs space to cook evenly.
02 -
Storage advice: Leftovers keep 3-4 days; add liquid when reheating.
03 -
Substitution: Chicken thighs work, just adjust cooking time slightly.
04 -
Serving tip: It's amazing over rice, soaking up all that delicious sauce.
# Tools You'll Need:
01 -
6-Quart Slow Cooker
02 -
Tongs
03 -
Two Forks for Shredding
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 12g
Total Carbohydrate: 8g
Protein: 45g