Description
Easy and flavorful slow cooker chicken breasts seasoned with a delicious spice rub. Perfect for meal prepping, tacos, salads, or serving over rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon paprika
- 1 cup chicken broth (low sodium preferred)
- Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening the sauce)
- Optional: Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Pat chicken breasts dry with paper towels.
- Make Spice Rub: In a small bowl, combine salt, pepper, garlic powder, onion powder, oregano, basil, and paprika.
- Season Chicken: Sprinkle spice mixture evenly over both sides of the chicken breasts.
- (Optional) Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side, until golden brown. Remove from skillet and set aside.
- Slow Cook: Pour chicken broth into the bottom of your slow cooker. Place seared (or un-seared) chicken breasts in the slow cooker in a single layer.
- Cook Time: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Check for Doneness: Use a meat thermometer to insert into the thickest part of the breast. The internal temperature should reach 165°F (74°C). If it’s not quite there, continue cooking for another 30 minutes and check again.
- (Optional) Shred the Chicken: Remove cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker to soak up the remaining juices.
- (Optional) Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the slow cooker with the chicken and cooking liquid. Stir well to combine. Cover and cook on high for another 15-30 minutes, or until the sauce has thickened to your desired consistency. Be sure to stir occasionally to prevent clumping.
- Serve: Serve over rice, in tacos, salads, sandwiches, soups, stews, or with roasted vegetables. Garnish with fresh parsley, if desired.
Notes
- Searing the chicken before slow cooking is optional but recommended for better flavor and texture.
- Use low sodium chicken broth to control the salt content.
- Adjust spices to your liking.
- Don’t overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- If the sauce is too thin, thicken it with a cornstarch slurry.
- Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
- Experiment with different flavors by adding herbs, spices, or sauces.
- Prep Time: 10 minutes
- Cook Time: 240 minutes