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Perfect Never-Dry Overnight Crockpot Chicken Breast (Easy Recipe)

overnight crockpot chicken breast - featured image

This foolproof method delivers tender, juicy chicken breast every time. Simply season, set, and forget overnight for perfectly shreddable chicken that’s ideal for salads, sandwiches, tacos, and meal prep.

Ingredients

Scale
  • 2 to 3 pounds boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme or rosemary (optional)
  • Optional aromatics: garlic cloves, quartered onion, bay leaf

Instructions

  1. Trim any visible fat or silverskin from the chicken breasts. Pat dry with paper towels.
  2. In a small bowl, mix garlic powder, onion powder, salt, pepper, and dried herbs (if using). Sprinkle evenly over both sides of the chicken and rub in gently.
  3. Drizzle olive oil over the seasoned chicken and rub to coat all surfaces.
  4. Place chicken breasts in a single layer in the bottom of a 4- to 6-quart slow cooker.
  5. Pour chicken broth around the chicken (not directly over the top) to avoid washing off seasoning.
  6. Add optional aromatics (garlic cloves, onion, bay leaf) around the chicken if desired.
  7. Cover and cook on LOW for 6 to 8 hours (7 hours is ideal for overnight cooking). Do not lift the lid during cooking.
  8. Check internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part.
  9. Turn off the slow cooker and let the chicken rest in the warm broth for 10 to 15 minutes.
  10. Transfer chicken to a cutting board and shred with two forks or slice as desired. Reserve about ½ cup of cooking liquid to drizzle over shredded chicken for extra moisture.

Notes

Always thaw chicken completely before cooking. Do not use frozen chicken. Do not cook on high heat. Do not lift the lid during cooking. If your crockpot runs hot, check at 6 hours. Reserve cooking liquid for soups, sauces, or rice. Shred while warm for best texture. Chicken tastes even better the next day.

Nutrition

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