Recipe

Light Crockpot Chicken Breast

Tender slow-cooked chicken in a bright, savory herb broth that turns into an easy quick stovetop sauce. Low effort, big flavor, weeknight-proof.

By Matt Campbell

•

4.8

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If your brain is tired but you still want dinner to taste like you tried, this is the move. These crockpot chicken breasts cook gently in a savory, herbal broth that stays light, not gloopy. Think garlic, lemon, thyme, and just enough olive oil to make everything feel finished.

The best part is what happens after the slow cooker: you get a flavorful cooking liquid that can be spooned right over the chicken, or quickly simmered into a glossy sauce. It is cozy, bright, and the kind of simple you can repeat without getting bored.

Why It Works

Gentle heat keeps chicken breasts tender: Low and slow plus enough liquid means no chalky, overcooked texture.
Herb-forward flavor without heavy ingredients: Lemon, garlic, and Italian herbs give you that savory, aromatic payoff while staying light.
Built-in sauce potential: The cooking liquid is basically a head start on a quick stovetop sauce. Reduce it for 5 to 10 minutes in a wide pan and it turns restaurant-style fast.
Meal-prep friendly: This chicken slices, shreds, and reheats well, so it works for bowls, salads, wraps, and pasta all week.

Pairs Well With

Lemon Parmesan Orzo
Garlic Green Beans
Roasted Baby Potatoes with Rosemary
Simple Cucumber Tomato Salad

Storage Tips

Refrigerate: Store chicken in an airtight container for up to 4 days. Add a splash of the cooking liquid to keep it juicy.

Freeze: Freeze cooled chicken for up to 3 months. For best texture, freeze it with a little broth (even 2 to 4 tablespoons) so it reheats moist.

Reheat without drying out: Warm gently in a covered skillet with a few tablespoons of broth, or microwave at 50 to 70% power in short bursts. If you reduce the broth into sauce, reheat that separately and spoon it on at the end.

Common Questions

Can I use frozen chicken breasts?

It is not recommended to cook frozen chicken directly in a slow cooker because it can sit in an unsafe temperature range too long. Thaw in the fridge overnight first, then cook as written.

How do I know when the chicken is done?

Use an instant-read thermometer in the thickest part. You want 165°F. If you are at 160 to 162°F, you have two safe options: (1) remove the chicken to a plate, cover, and rest 5 to 10 minutes so carryover cooking brings it up to 165°F, or (2) leave it in the slow cooker and keep cooking until it hits 165°F while still in the pot.

Why is my crockpot chicken sometimes dry?

Chicken breast is lean, so overcooking shows up fast. Cook on LOW, start checking early, and let it rest with a spoonful of broth before slicing. Also, chicken breasts and slow cookers vary wildly, so timing is always a range.

Can I make this more creamy without making it heavy?

Yes. Whisk 2 to 3 tablespoons of plain Greek yogurt with a few spoonfuls of warm (not boiling) broth to temper it, then stir it in off heat and spoon over the chicken. It turns silky and tangy without needing cream.

Can I add vegetables to the slow cooker?

Totally. Add halved baby potatoes or carrots at the start. For quick-cooking veggies like zucchini or green beans, add them in the last 45 to 60 minutes on LOW so they do not turn mushy.

Can I cook this on HIGH?

LOW is the best bet for juicy breasts, but if you need HIGH, plan on about 1 1/4 to 2 hours, depending on thickness and your slow cooker. Start checking early and rely on the thermometer, pulling at 165°F (or at 160 to 162°F with a covered rest that brings it to 165°F).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (4 to 6 quart)
Measuring cups and spoons
Wide skillet or small saucepan (optional, for reducing sauce)
Instant-read thermometer
Tongs and a cutting board

This is the kind of recipe I make when I want dinner to feel calm. You know, the nights where you are tired of thinking, tired of dishes, and somehow still craving something that tastes alive. I started doing this herbal, lemony version after one too many bland slow cooker chicken experiments. The trick that changed everything was treating the cooking liquid like it matters, because it does. A quick simmer turns it into a sauce that makes the whole meal feel intentional, even if you spent most of the afternoon doing literally anything else.

Light Crockpot Chicken Breast

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 2.5 to 4 hours on LOW

Total Time 2 hours 40 minutes to 4 hours 10 minutes

Servings 4

Ingredients

1 1/2 to 2 lb boneless, skinless chicken breasts (about 4 medium)
1 tsp kosher salt (use 3/4 tsp if using fine salt)
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
1/2 tsp onion powder
4 cloves garlic, minced
1 cup low-sodium chicken broth
2 tbsp fresh lemon juice
1 lemon, sliced (optional, for aroma and serving)
1 tbsp olive oil
1 tsp Dijon mustard (optional but recommended for a brighter sauce)
2 tbsp chopped fresh parsley, plus more to serve
Optional for thickened sauce: 1 tbsp cornstarch + 1 tbsp cold water

Ingredient note: If your chicken breasts are extra thick, consider slicing them horizontally into cutlets. More surface area means better seasoning and more even cooking.

Instructions

Season the chicken. Pat chicken breasts dry. Sprinkle both sides with salt, pepper, Italian seasoning, thyme, and onion powder.
Build the herb broth. In the slow cooker, whisk together chicken broth, lemon juice, olive oil, Dijon (if using), and minced garlic.
Add chicken and lemon. Nestle the chicken into the liquid. Lay lemon slices on top (optional). Cover. The chicken does not need to be fully submerged, and it will release a bit of its own juice as it cooks.
Cook on LOW. Cook 2 1/2 to 4 hours on LOW, depending on thickness and your slow cooker. Start checking around 2 hours if your breasts are on the smaller side or your slow cooker runs hot. Chicken is done at 165°F. Try to avoid cooking on HIGH since breasts can go from juicy to dry fast.
Rest, then slice or shred. Transfer chicken to a plate and rest 5 to 10 minutes, lightly covered. Slice against the grain, or shred with two forks.
Finish the sauce. Carefully pour the cooking liquid into a bowl or measuring cup. Taste and adjust with a pinch of salt or an extra squeeze of lemon. Stir in parsley at the very end, off heat, so it stays fresh and bright.
Optional: Make it glossy. For a slightly thicker sauce, pour the cooking liquid into a wide skillet and simmer 5 to 10 minutes to concentrate the flavor. Whisk cornstarch with cold water, then whisk it into the simmering liquid for 30 to 60 seconds until lightly thickened.
Serve. Spoon the herb sauce over the chicken. Add more parsley and black pepper. If you like heat, a tiny pinch of red pepper flakes is a very good idea.

Optional flavor boost: If you want extra depth, quickly sear the seasoned chicken in a hot skillet with a touch of olive oil, 1 to 2 minutes per side, then add it to the slow cooker and continue as written.

Nutrition information is estimated.

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