Can I use frozen chicken breasts in the slow cooker?

While you technically can, I don't recommend it for food safety reasons and because the texture won't be as good. Thawed chicken cooks more evenly and reaches the safe temperature faster, giving you better results.

Why is my slow cooker chicken breast dry?

Usually this happens from overcooking. Even in a slow cooker, chicken breasts can dry out if cooked too long. Stick to 3-4 hours on low or 1.5-2 hours on high, and always check the internal temperature at 165°F rather than going by time alone.

Can I add vegetables to cook with the chicken?

Absolutely! Place heartier vegetables like carrots, potatoes, or onions at the bottom of the slow cooker under the chicken. They'll cook in the flavorful juices and create a complete one-pot meal. Add quicker-cooking vegetables like zucchini in the last 30-60 minutes.

Easy Slow Cooker Chicken Breast Recipe

Slow Cooker Chicken Breast: Juicy, Flavorful, and Perfectly Tender Every Time

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Incredibly tender and juicy slow cooker chicken breast with buttery garlic herb sauce. Perfect for meal prep or easy weeknight dinners.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 10 minutes to 4 hours 10 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

2 lbs boneless skinless chicken breasts (3–4 medium breasts)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
4 tablespoons butter, cut into cubes
4 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon dried thyme or 2–3 fresh sprigs
1 tablespoon honey (optional)
Red pepper flakes (optional)
Fresh parsley for garnish (optional)

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Instructions

Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
Place seasoned chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
Scatter minced garlic over chicken, distribute butter cubes evenly on top, then pour chicken broth and lemon juice over everything. Add thyme.
Cover and cook on LOW for 3-4 hours (recommended) or HIGH for 1.5-2 hours. Check temperature at minimum cooking time.
Use a meat thermometer to verify internal temperature reaches 165°F in the thickest part.
Transfer chicken to cutting board and slice against the grain, or shred directly in the pot with two forks to absorb the sauce.
Spoon remaining garlic butter sauce over chicken before serving.

Notes

Always cook on LOW for most tender, juicy results. High heat works in a pinch but may produce slightly less tender texture.
Don’t overcook beyond 4 hours on low or 2 hours on high – even in a slow cooker chicken can dry out.
Pat chicken completely dry before seasoning for better spice adherence.
If chicken breasts are very thick (over 1 inch), butterfly or pound to even thickness.
Store with sauce for up to 4 days refrigerated or 3 months frozen.

Nutrition

Serving Size: 4 oz cooked chicken with sauce
Calories: 195 kcal
Sugar: 0 g
Sodium: 420 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 30 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/slow-cooker-chicken-breast/