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Crockpot Chicken Breast

A succulent recipe for chicken breasts cooked in a crockpot, filled with savory flavors and tender textures, great for weeknight dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds 3 to 4 boneless skinless chicken breasts (about 2 to 2 1/2 pounds) Use thin-cut for faster cooking or full-size for shredding.
  • 1 cup low-sodium chicken broth Swap for vegetable broth to keep it lighter.
  • 1/4 cup honey or maple syrup For a subtle caramelized note; omit for savory-only versions.
  • 3 cloves garlic, minced Roast a clove first for a milder, sweeter garlic touch.
  • 1 teaspoon smoked paprika Use regular paprika if you prefer less smokiness.
  • 1 teaspoon dried oregano or Italian seasoning Fresh herbs add a brighter finish.
  • 1/2 teaspoon onion powder Or 1 small onion, thinly sliced for texture.
  • 2 tablespoons soy sauce or coconut aminos Optional for umami depth.
  • 2 tablespoons olive oil or melted butter Butter gives a more indulgent finish.
  • Salt and black pepper to taste
  • 1/2 cup heavy cream or 4 ounces cream cheese For a creamier sauce.
  • Fresh parsley or chives for garnish

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides with salt, pepper, paprika, and onion powder.
  2. In a small bowl, whisk together chicken broth, honey, minced garlic, soy sauce, and olive oil.
  3. Place the seasoned chicken in the crockpot in a single layer. Pour the broth mixture evenly over the top.
Cooking
  1. Cover and cook on low for 6–7 hours or high for 3–4 hours.
  2. For a silky sauce, remove the chicken to a platter and stir in cream or soften cream cheese in the crockpot, whisking to combine.
  3. Slice or shred the chicken and return it to the sauce before serving. Garnish with fresh parsley and a squeeze of lemon if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled chicken and sauce in freezer-safe containers for up to 3 months.