Cooking Chicken Breasts In Crock Pot

Slow Cooker Chicken Breast horizontal

Ethan Calabrese

Out of all the ways to cook chicken, slow-cooking breasts is one of our favorites. It's so easy and the chicken breasts (which have a bad rep for drying out) stay nice and juicy. All you need to do is throw several chicken breasts in the slow cooker in the morning and let them go. To round out the meal and add flavor, we add potatoes, rosemary, and lemon. You can also change it by adding sweet potatoes instead, use lime juice, and different herbs and spices, like cumin or chili powder.

Trying to meal prep? This recipe easily doubles. When we have leftovers, we like shredding the chicken and adding it to meals throughout the week. It's perfect for chicken quesadillas, chicken tortilla soup, chicken lasagna, and any other recipe in our roundup of shortcut chicken dinners.

For more dinner ideas, check out our other slow-cooker chicken dinners.

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Yields: 3 servings

Prep Time: 0 hours 10 mins

Total Time: 4 hours 10 mins

red onion, chopped

1 lb.

baby red potatoes, quartered

Juice of 1/2 lemon

3 tbsp.

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 tsp.

garlic powder

boneless skinless chicken breasts (about 1 1/4 lb.)

sprig rosemary

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In a slow-cooker, toss onion, potatoes, and lemon juice together with olive oil. Spread into an even layer.
In a large bowl, stir together salt, pepper, and garlic powder. Add chicken breasts and toss to coat evenly.
Place chicken in a single layer above the onion mixture and top with rosemary.
Cook on low until chicken is cooked through and potatoes are fork-tender, 4 to 5 hours.

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