Slow Cooker Chicken Breast Recipe
This Crockpot Chicken takes my viral grilled chicken marinade and transforms it into an easy, slow-cooker recipe with all the same bold, savory, tangy, subtly sweet flavor in every succulent bite. This chicken recipe emerges perfectly juicy and tender thanks to expert tips and techniques, making it perfect for meal prep, bowls, pasta, salads, sandwiches, and more!
Servings 4 -6 servings
Ingredients
- 4 medium chicken breasts
- 1-2 tablespoons butter (salted or unsalted), cubed
Sauce
- 1/4 cup reduced sodium chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tsp EACH garlic powder, onion powder, dried basil, dried oregano, dried thyme, paprika, salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Make Sauce: Spray a large 6- to 7-quart slow cooker with cooking spray. Add the Sauce ingredients, whisking to combine.
- Add Chicken: Pound the chicken to an even thickness. It doesn't need to be thin, just even (this also tenderizes it). Add the chicken and turn to coat. Spoon some of the liquid over the chicken. Scatter the cubed butter over the chicken.
- Cook: Cover and cook on LOW (recommended) for 2-4 hours (mine usually takes 2 hours, so check early), or on HIGH for 1-1½ hours, or until the chicken reaches 160°F. I highly recommend this digital probe thermometer, which you insert while the chicken cooks, so you know exactly when it's done.
- Serve: Transfer the cooked chicken to a cutting board and rest for 5-10 minutes before slicing. For extra flavor, drizzle with the slow-cooker sauce (a little goes a long way!). Season with salt and pepper to taste.