Mom's Best Recipes
Recipe

Slow Cooker Chicken Breast

Tender, comforting chicken breasts in a creamy garlic herb gravy, made in the slow cooker with simple pantry ingredients. Weeknight-easy, leftover-friendly, and perfect over mashed potatoes or rice.

Author By Matt Campbell
4.8
Creamy slow cooker chicken breasts in a crockpot with garlic herb gravy and parsley
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Some nights call for big comfort with tiny effort. This slow cooker chicken breast recipe is exactly that: chicken that stays juicy, a creamy gravy that tastes like you actually worked for it, and a house that smells like you have your life together.

We are keeping it accessible and low drama. No hard-to-find ingredients, no fussy steps, and no dry chicken. The trick is building flavor with a quick seasoning blend, letting the slow cooker do its thing, then finishing the sauce so it turns silky and spoonable. Carbs are welcome here.

Shredded slow cooker chicken breast being stirred into creamy gravy in the crockpot

Why It Works

  • Chicken that stays tender: A little broth and a gentle cook keeps lean chicken breasts from drying out.
  • Comfort sauce: The broth turns into a creamy, garlicky herb gravy that clings to rice, noodles, or mashed potatoes.
  • Flexible finish: Slice it, shred it, or chunk it. The sauce covers everything like a warm blanket.
  • Weeknight friendly: Minimal prep, and the slow cooker handles the rest.

Pairs Well With

  • Buttery mashed potatoes in a white bowl

    Buttery Mashed Potatoes

  • Steamed white rice in a bowl with a fork

    Simple Steamed Rice

  • Roasted green beans on a sheet pan

    Roasted Green Beans

  • Buttered egg noodles in a serving bowl

    Buttered Egg Noodles

Storage Tips

Refrigerate: Store chicken with the sauce in an airtight container for up to 4 days. Keeping it in the gravy helps it stay moist.

Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge for best texture.

Reheat: Warm gently on the stove over medium-low, splashing in a tablespoon or two of broth or milk if the gravy thickened. Microwave works too, just use 50 percent power and stir halfway through. Reheat until the chicken reaches 165°F.

Leftover move: Pile it onto toasted bread, add a handful of baby spinach, and call it a hot open-faced sandwich situation.

Common Questions

Can I use frozen chicken breasts?

For food safety, it is best to start with thawed chicken in a slow cooker. Slow cookers can take too long to bring frozen chicken to a safe temperature. If you only have frozen, thaw in the fridge overnight first.

How do I keep chicken breast from getting dry in the slow cooker?

Use enough liquid, keep the lid on, and do not overcook. Chicken breast is lean, so it benefits from a shorter cook time. Start checking early, especially if you have a newer slow cooker that runs hot. Pull it when it hits 160 to 165°F, then let it rest a few minutes (it will finish cooking as it sits) and return it to the sauce.

Can I use chicken thighs instead?

Yes, boneless skinless thighs are even more forgiving. Cook time is similar, and the sauce will be extra rich.

Can I make it dairy-free?

Yes. Swap the cream of chicken soup for a dairy-free condensed soup. Or skip the soup entirely and use an extra 1 cup broth, then increase the cornstarch in the final step to 3 tablespoons (still mixed with cold water) to thicken the gravy. Replace sour cream with a dairy-free alternative, or skip it and finish with a squeeze of lemon for brightness.

My gravy is too thin. What do I do?

Stir in a cornstarch slurry and cook on High for 10 to 15 minutes. Keep the lid on for best heat, then check. If you still want it thicker, cook another 5 to 10 minutes. You can also simmer the sauce in a saucepan until it thickens.

My gravy is too thick. Help.

Easy fix. Stir in a splash of warm broth a little at a time until it is spoonable again.

Any allergen notes?

This recipe contains dairy (soup, sour cream). Some brands of cream soup and Worcestershire can contain gluten or soy. If you are cooking for allergies, check labels and choose substitutions that fit your needs.

I used to think chicken breast in a slow cooker was a guaranteed ticket to dry, stringy sadness. Then I started treating it like what it is, a lean cut that needs a little help. A flavorful liquid, a smart cook time, and a finish that brings everything together. This is the recipe I make when I want comfort food energy without the whole production. It is the kind of meal you can set up, walk away, and come back to a dinner that feels like someone took care of you.