Easy Crock Pot Chicken Breast
Tender, juicy chicken breasts cooked with simple seasonings in your slow cooker.
Ingredients
- 2 lbs boneless skinless chicken breasts, thawed, about 900 g
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Pat the chicken breasts dry with paper towels. Arrange them in a single layer at the bottom of your slow cooker.
- Drizzle the olive oil evenly over the chicken.
- Sprinkle the kosher salt and black pepper over the top.
- Cover the slow cooker and cook on the LOW setting for 3 to 4 hours.
- Check for doneness by inserting an instant-read thermometer into the thickest part of a chicken breast. The chicken is ready when it reaches a safe internal temperature of 165°F (74°C).
- Turn off the slow cooker and let the chicken rest in the pot, covered, for 10 minutes to reabsorb the juices.
- Remove the chicken breasts from the slow cooker and slice or shred as desired. Serve warm.
Notes
For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).
Cook times can vary between slow cooker models. Start checking the temperature on the earlier side to avoid overcooking, which can make chicken tough.
Using thawed chicken is important for both texture and food safety. Do not use frozen chicken for this recipe.
Feel free to add other seasonings like ½ teaspoon of garlic powder, onion powder, or paprika along with the salt and pepper.