9 Chicken Breast Slow Cooker Recipes For Easy Weeknight Dinners

Chicken breast is hands-down one of the most versatile proteins for slow cooker meals. With just a few minutes of prep, you can turn it into something tender and flavorful without a lot of fuss.

The slow cooker keeps chicken from drying out, which is a relief if you’ve ever suffered through tough, stringy meat. It’s a lifesaver for anyone who wants dinner sorted before noon.

Here are nine slow cooker chicken breast recipes that cover everything from comfort food classics to global flavors. There’s something for every mood, whether you’re craving creamy pasta, spicy curry, or a hearty casserole.

Classic Slow Cooker Chicken Breast with Garlic and Herbs

This traditional slow cooker recipe turns plain chicken breasts into tender, juicy meat. Garlic and herbs infuse the chicken with an aroma that makes the whole kitchen smell incredible.

When you need dinner to take care of itself, this recipe comes to the rescue. The chicken simmers gently in seasoned broth, so you don’t have to worry about dryness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

Rinse the chicken breasts under cold water and pat them dry with paper towels. Sprinkle both sides with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until it’s golden.

Move the seared chicken to the slow cooker. Scatter garlic, thyme, rosemary, and oregano on top.

Pour the chicken broth around the chicken (not over it, so you don’t wash off the spices).

Cover and cook on low for 4-6 hours. Check that the internal temperature hits 165°F.

Let the chicken rest for 5 minutes before slicing. Sprinkle with parsley and serve.

Strain the cooking liquid if you want a light gravy, or save it for another meal. This method keeps the chicken moist and flavorful.

Slow Cooker Chicken Tikka Masala

Chicken tikka masala in the slow cooker? Yes, please. This dish turns chicken breasts into a creamy, spiced curry without a lot of hands-on time.

The sauce is a dreamy mix of tomatoes, cream, and spices. You don’t have to be a pro to get that restaurant flavor at home.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) coconut milk
• 1/2 cup plain Greek yogurt
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 tablespoons heavy cream
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

Toss the chicken pieces into the slow cooker. In a bowl, mix crushed tomatoes, half the coconut milk, onion, garlic, and ginger.

Add the garam masala, cumin, paprika, turmeric, cayenne, and salt. Stir in tomato paste and brown sugar.

Pour the sauce over the chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours.

Once the chicken’s cooked through, stir in the rest of the coconut milk, Greek yogurt, and heavy cream. Let it warm for another 15 minutes.

Taste and tweak the seasoning if you need to. The sauce should be creamy and rich.

Serve with basmati rice and a sprinkle of cilantro. Naan or steamed veggies on the side? Not a bad idea.

Creamy Slow Cooker Chicken Alfredo

This slow cooker chicken alfredo is all about comfort. You get tender chicken, a rich creamy sauce, and pasta—no need to babysit the pot.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup chicken broth
• 8 oz cream cheese, softened
• 4 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 12 oz fettuccine pasta
• 1 cup freshly grated Parmesan cheese

Instructions:

Add chicken, heavy cream, chicken broth, cream cheese, butter, garlic powder, and Italian seasoning to the slow cooker. Sprinkle with salt and pepper.

Cook on high for 2 hours, until the chicken reaches 165°F and is nice and tender.

Shred the chicken with two forks and set aside.

Toss the dry pasta into the slow cooker with the sauce. Stir to coat.

Return the shredded chicken and add Parmesan. Mix it all up.

Cook on high another 30 minutes, stirring now and then. The pasta should be just right.

If it gets too thick, splash in more broth.

Serve hot. The sauce thickens as it sits, so don’t wait too long.

Honey Garlic Slow Cooker Chicken Breast

If you love that sweet-and-savory combo, this one’s for you. Chicken breasts simmer in a honey garlic sauce that’s sticky and packed with flavor.

You only need pantry staples and a few minutes to get it going. The slow cooker takes care of the rest.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 1/4 cup soy sauce
• 6 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon cornstarch
• 2 tablespoons water

Cooking Instructions:

Season the chicken with salt and pepper, then lay it in the slow cooker.

Whisk together honey, soy sauce, garlic, rice vinegar, olive oil, and red pepper flakes. Pour it over the chicken.

Cover and cook on low for 4-6 hours, until the chicken hits 165°F.

Take out the chicken and set it aside. Pour the cooking liquid into a saucepan.

Mix the cornstarch and water, then stir it into the sauce.

Bring to a boil and stir until thickened—shouldn’t take more than a couple minutes.

Slice the chicken and drizzle with sauce. Serve over rice or noodles.

The sauce is sweet, garlicky, and just a bit sticky—pretty irresistible, honestly.

Slow Cooker Buffalo Chicken Sandwiches

Buffalo chicken sandwiches are pure comfort, and the slow cooker makes them even easier. You get spicy, shredded chicken that’s perfect for piling onto buns.

Ingredients:

• 2-3 boneless, skinless chicken breasts
• 1 cup buffalo wing sauce
• 1 packet ranch dressing mix
• 2 tablespoons butter
• 4-6 sandwich buns
• Optional: cream cheese, blue cheese, lettuce

Instructions:

Lay the chicken breasts in the slow cooker. Pour buffalo sauce over them.

Sprinkle ranch dressing mix on top and dot with butter.

Cover and cook on low for 6-7 hours, until the chicken is fall-apart tender.

Shred the chicken with two forks.

Mix the shredded meat back into the sauce in the slow cooker.

Toast your buns if you want. Load them up with buffalo chicken and any toppings you like.

These sandwiches are great for meal prep and keep well in the fridge for a few days.

Chicken Breast and Broccoli Slow Cooker Casserole

Here’s a hearty casserole that’s basically a complete family meal. The slow cooker does most of the work, turning chicken breast and broccoli into a cheesy, creamy dish.

You don’t need much prep time. Just toss everything in and let the slow cooker do its thing.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, diced
• 4 cups fresh or frozen broccoli florets
• 1 can cream of chicken soup (10.75 oz)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup diced yellow onion
• 8 oz sliced mushrooms
• 1/2 cup chicken broth
• 1 cup crushed Ritz crackers
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Cooking Instructions:

Scatter the diced chicken in the bottom of a 6-quart slow cooker. Sprinkle with salt, pepper, and garlic powder.

Add broccoli, onion, and mushrooms on top. Pour in the cream of chicken soup and chicken broth.

Sprinkle both cheeses over everything. Don’t stir—keep those layers.

Cover and cook on low for 4-5 hours, until the chicken is cooked through.

Mix the crushed crackers with melted butter. Sprinkle over the casserole for the last 30 minutes.

Let it rest for a few minutes before serving so the sauce thickens up a bit.

Slow Cooker Chicken Pot Pie

This comforting dish takes the classic chicken pot pie and makes it way easier by using a slow cooker. No need to fuss with pie crust—just toss in the ingredients and let it work its magic.

Chicken breasts simmer with a bunch of veggies in a creamy sauce. Hours in the slow cooker let everything meld together, and the chicken gets super tender.

Most of the time, you’ll use pantry staples and just a few minutes of prep. The slow cooker does the heavy lifting so you can actually get other stuff done.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 bag frozen mixed vegetables (16 oz)
• 3 medium potatoes, diced
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can cream of chicken soup (10.75 oz)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated biscuits

Instructions:

Put the chicken breasts in the bottom of your slow cooker. Scatter potatoes, onion, carrots, and celery around the chicken.

Dump the frozen mixed veggies on top. It’s not fancy, but it gets the job done.

In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, thyme, salt, and pepper. Pour that over everything in the slow cooker.

Set it to low for 6-7 hours or high for 3-4 hours. You want the chicken fully cooked and veggies soft.

Take out the chicken and shred it with two forks. Toss it back in and give everything a good stir.

Mix the cornstarch and heavy cream together until smooth. Pour this in to thicken the sauce.

Let it cook another 15-20 minutes, stirring now and then so nothing sticks.

While that’s finishing up, bake the biscuits following the package instructions. Serve the filling topped with the warm biscuits.

Slow Cooker Thai Chicken Curry

Thai chicken curry gets a lot easier with a slow cooker. You get all those aromatic spices and creamy coconut milk flavors, but hardly any effort.

Slow cooking lets the chicken soak up the curry sauce and turn out really tender. No need to brown or pre-cook anything—just dump and go.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cubed
• 1 can (14 oz) coconut milk
• 3 tablespoons Thai red curry paste
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 stalk lemongrass, bruised (optional)

Cooking Instructions:

Add the cubed chicken to your slow cooker. Toss in the onion, carrots, and bell pepper.

In a bowl, whisk coconut milk, curry paste, and chicken broth together. Stir in brown sugar, garlic, ginger, coriander, cumin, and salt.

Pour the sauce over the chicken and veggies. If you’ve got lemongrass, throw it in.

Cover and let it cook—low for 6-7 hours, or high for 3-4. The chicken should shred easily when it’s ready.

Take out the lemongrass, if you used it. Taste and tweak the seasoning if it needs it.

Spoon over jasmine rice or rice noodles. Top with fresh cilantro or Thai basil if you’re feeling fancy.

Slow Cooker Chicken Tinga Tacos

Chicken tinga is kind of a game-changer for taco night. You get juicy, smoky shredded chicken thanks to chipotle peppers, tomatoes, and a few spices.

Letting it go low and slow means the chicken gets packed with flavor and shreds apart perfectly. Chipotle brings that signature smoky kick.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, sliced
• 2-3 chipotle peppers in adobo sauce, minced
• 2 tablespoons adobo sauce from the can
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Instructions:

Lay the chicken breasts in your slow cooker. Top with diced tomatoes, onion, and garlic.

Mix the chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper in a small bowl. Spread this mixture over the chicken and veggies.

Pour the chicken broth around the edges. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Pull out the chicken and shred it with two forks. It should fall apart without much effort.

Put the shredded chicken back in and stir it into the sauce. Let it soak up the flavor for about 10-15 minutes.

Serve the chicken tinga in warm corn tortillas. Top with cilantro, diced onions, lime wedges, and maybe some cotija cheese or avocado.

Essential Tips for Using Chicken Breasts in the Slow Cooker

Getting good slow cooker chicken breast comes down to three things: picking the right size, prepping it right, and keeping an eye on cooking temps.

Choosing the Right Cut and Size

Medium-sized chicken breasts (around 6-8 ounces) usually work best. They cook through evenly and don’t dry out.

If the breasts are thicker than 1.5 inches, butterfly or pound them so they’re the same thickness. That way, they’ll cook at the same rate.

Boneless, skinless breasts are the way to go. The skin just gets weird and rubbery in the slow cooker.

Fresh is better than frozen. Frozen breasts can make your sauce watery and dilute the flavors.

When you’re shopping, try to pick breasts with little white striping. Too much of those lines can mean the chicken is less tender.

Preparing Chicken for Optimal Texture

Pat chicken dry before adding any seasoning. Too much moisture stops it from browning, and it can water down your spices.

Season the chicken 30-60 minutes before cooking. Salt draws out moisture first, but then the meat soaks it back in, along with the seasoning.

Sear the chicken in a hot skillet for a couple minutes per side before slow cooking, if you want a deeper flavor. Totally optional, but nice when you’re not using a heavy sauce.

Don’t peek under the lid while it’s cooking. Every time you do, you let out steam and slow things down.

Put the thicker ends of the breasts toward the outside edge of the slow cooker. It’s a little hotter out there, so everything cooks more evenly.

Best Practices for Food Safety

Make sure chicken breasts hit an internal temp of 165°F (74°C). Stick a meat thermometer in the thickest part to check.

Cook on low for 3-4 hours or high for 1.5-2 hours. If you go too long, you’ll end up with stringy, dry chicken.

Don’t put frozen chicken straight into the slow cooker. It takes too long to get hot enough, and that’s not safe.

Refrigerate leftovers within 2 hours. Store cooked chicken in airtight containers and it’ll last 3-4 days.

Add dairy, like cream or milk, only in the last 30 minutes of cooking. Otherwise, it can curdle and separate.

Ways to Enhance Flavor in Slow Cooker Chicken Breast Recipes

Getting flavor into slow cooker chicken breast isn’t rocket science, but it does take a little strategy. Seasoning and moisture are your best friends.

Marinades and Spice Blends

Marinades soak into the chicken as it cooks, giving you way more flavor. Acidic marinades with lemon juice, vinegar, or wine work especially well.

Try combos like lemon-herb and garlic, Italian dressing and herbs, or teriyaki with ginger. Add them at the start so the chicken can really soak it up.

Dry spice blends can make a big difference too. Ranch or au jus packets give you a rich gravy, and Mediterranean blends with oregano, basil, and garlic powder are always a hit.

Go easy on salt-heavy seasonings like garlic salt or onion powder. They get stronger the longer they cook and can take over the whole dish if you’re not careful.

Maintaining Moisture During Cooking

Getting the liquid ratio right really helps keep chicken breast from turning dry or stringy. I usually go with about 1/2 to 3/4 cup liquid per pound of chicken breast—seems to do the trick for moisture.

Chicken broth adds that savory punch but still lets the actual chicken flavor come through. If you’re feeling adventurous, wine, citrus juices, or some kind of flavored broth can make things more interesting, but they won’t steal the show.

Try cooking on low heat for 4-6 hours. That’s how you get chicken that’s actually juicy and tender, not weirdly tough. Cranking up the heat almost never works out, even if you add plenty of liquid.

Tossing in onions or bell peppers is smart—they let out their own moisture as they cook. Plus, they soak up all those chicken juices, so you end up with a pretty solid one-pot meal.