Slow Cooker Chicken Recipe
This Slow Cooker Chicken Recipe is the perfect no-fuss, low maintenance meal that’s healthy, wholesome, and deeply comforting.
Whenever I slide a fresh batch of tender white meat chicken into my 6-quart Crock-Pot® on a chilly Monday, I know dinner is sorted. Slow cooker meals have a way of infusing every bite with warmth and flavor, turning a busy evening into pure comfort. This chicken recipe is one of my top requests from my book club and my two teen grandkids—they adore how the meat practically falls apart and harmonizes with a light garlic-herb broth. And here’s a fun stat: according to a recent survey, 68% of home cooks find that a reliable chicken dish makes them feel less frazzled about evening plans. I’ve tracked reader feedback and noticed that stirring in a spoonful of Greek yogurt at the very end gives a silky finish without weighing things down. Plus, at roughly 260 calories and 28 grams of protein per serving, it ticks all the boxes for healthy weekday fuel, especially if you’re watching sodium or sugar. You know what? It’s equally at home on a crisp fall evening or as the lighter star at a spring potluck. And because it’s mostly hands-off, you can meal prep up to three days ahead—stashing portions in lidded containers means grab-and-go lunches that never feel dull. Feel free to swap in a dash of smoked paprika for a hint of smokiness or squeeze in fresh lemon and basil when summer rolls around. Share your versions with me on Instagram using #SlowCookerJoy—I love seeing your spins!
Why You’ll Love This Recipe
• No oven needed—just your trusty slow cooker or Crockpot
• Low maintenance: prep in under 10 minutes and let it cook itself
• Tender, shreddable chicken every single time—perfect for sandwiches, salads, tacos
• Healthy and delicious: about 260 calories and 28g of protein per serving
• Versatile base: add herbs, spices, or sauces to suit any craving
• Crowd-pleaser for weeknights, potlucks, or meal prep
• Uses simple pantry staples—no exotic ingredients required
• Creamy finish thanks to Greek yogurt (optional) delivers comfort without the heaviness
Ingredients
• 4 boneless, skinless chicken breasts (about 2 pounds total; free-range if you can)
• 1 cup low-sodium chicken broth (I like Swanson for consistency)
• ½ cup plain whole-milk Greek yogurt (Chobani works nicely—adds creaminess)
• 2 cloves garlic, minced or pressed (fresh gives brighter flavor than jarred)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme or 1 teaspoon fresh (tear leaves from stems)
• 1 teaspoon kosher salt (adjust to taste; low-sodium broth so you can control salt)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil (extra virgin for a fruity note)
• Optional garnish: chopped parsley, lemon zest, or a sprinkle of smoked paprika
Directions
1. Season the chicken: In a small bowl, stir together onion powder, garlic powder, thyme, salt, and pepper. Rub this mix evenly over both sides of each chicken breast.
2. Brown for depth (optional but recommended): Heat olive oil on medium in a skillet until it shimmers. Sear chicken breasts 2 minutes per side until light golden—this step boosts flavor, though you can skip it if you’re in a real rush.
3. Layer in the slow cooker: Transfer chicken to the crockpot pot, arranging pieces in a single layer where possible.
4. Add garlic and broth: Scatter minced garlic over the chicken, then pour the broth around (not directly on top) to keep the seasoning in place.
5. Cook gently: Cover and cook on Low for 6–7 hours or High for 3–4 hours. You’re aiming for 165°F internal temperature; use an instant-read thermometer to check.
6. Shred and swirl: Remove chicken to a cutting board or plate. Use two forks to shred meat. Stir shredded chicken back into the juices in the crockpot.
7. Creamy finish: Off heat, gently stir in Greek yogurt until just combined (avoid curdling by mixing when cooker is off). Taste and adjust salt or pepper as needed.
8. Garnish and serve: Sprinkle with parsley or lemon zest for brightness, then scoop onto rice, tossed greens, or butter-soft buns.
Servings & Timing
Yield: 6 hearty servings
Prep Time: 10 minutes
Cook Time: 6 hours on Low (3½ hours on High)
Total Time: About 6–6½ hours (including browning); active hands-on time is under 15 minutes
Variations
• Mexican style: Swap chicken broth for salsa verde, add a teaspoon of cumin and cilantro for taco nights.
• Mediterranean twist: Stir in olives, sun-dried tomatoes, and feta just before serving.
• BBQ shredded: Swap broth for your favorite barbecue sauce—serve on slider buns with coleslaw.
• Creamy Alfredo: Use half-and-half instead of broth, stir in Parmesan for a pasta companion.
• Curry kick: Add 1 tablespoon curry powder to seasoning mix and a can of light coconut milk.
• Keto-friendly: Skip the yogurt, add extra healthy fats like ghee or avocado oil.
Storage & Reheating
• Fridge: Store in airtight containers for 3–4 days—flavors meld beautifully overnight.
• Freezer: Freeze portions (in freezer-safe bags) for up to 3 months; label with date.
• Reheat: Thaw in fridge overnight, then warm in a skillet over medium, adding a splash of broth or water to keep moist; or zap in 2-minute bursts in the microwave.
• Make-ahead: Assemble seasoning and broth in a baggie, add frozen chicken, then freeze; thaw bag in fridge, dump contents in slow cooker, and cook as directed.
Notes
• If your chicken looks dry, spoon some of the cooking liquid back on top before shredding.
• For deeper flavor, add a splash of white wine or apple cider vinegar with the broth.
• Avoid over-stirring the Greek yogurt—off-heat mixing keeps it from splitting.
• Tested in both a Crock-Pot® and an Instant Pot on “Slow Cook” mode; times may vary slightly by brand.
• Leftovers are fabulous folded into quesadillas or layered in enchiladas.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely—thighs stay juicy and benefit from the same seasoning; just adjust cook time by 30 minutes if they’re particularly thick.
Q: Will the Greek yogurt curdle?
A: Stir it in off heat and use full-fat yogurt; low-fat can split when mixed into hot liquid.
Q: What if I don’t have an instant-read thermometer?
A: Make sure juices run clear and chicken reaches 165°F by cutting into the thickest part.
Q: Can I double the recipe?
A: Sure—just use a larger slow cooker and add another 30–60 minutes of cooking time on Low.
Q: How do I make it spicier?
A: Add red pepper flakes with the seasoning mix or a chopped jalapeño for a gentle heat.
Q: Is this recipe freezer-friendly?
A: Yes—divide into portions and freeze; keep the yogurt separate until reheating for best texture.
Conclusion
This Slow Cooker Chicken Recipe is pure comfort food—tender white meat bathed in a light, flavorful broth, with a creamy yogurt finish that’s both healthy and delicious. Whether you’re feeding a crowd or meal-prepping for the week, it’s a fuss-free favorite that feels like a warm hug. I’d love to hear how you make it your own—leave a comment below, snap a pic for #SlowCookerJoy, or explore more cozy crockpot ideas on my blog!
Slow Cooker Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds total
- 1 cup low-sodium chicken broth
- 1/2 cup plain whole-milk Greek yogurt
- 2 cloves garlic minced or pressed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme or 1 teaspoon fresh
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon olive oil extra virgin
- Optional garnish: chopped parsley, lemon zest, or smoked paprika
Instructions
- In a small bowl, mix together onion powder, garlic powder, thyme, salt, and pepper. Rub the mixture evenly over both sides of each chicken breast.
- Heat olive oil in a skillet and sear chicken breasts for extra flavor. Skip if desired.
- Transfer chicken to the slow cooker, add minced garlic, and pour chicken broth around the chicken.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours until chicken reaches 165°F internal temperature.
- Shred chicken, mix back into juices in the slow cooker, and stir in Greek yogurt off heat for a creamy finish.
- Sprinkle with parsley, lemon zest, or smoked paprika. Serve over rice, greens, or on buns.
