Up until recently, I had been a strong believer that white chicken meat does not belong in a Crock Pot. Surprisingly, this slow cooker chicken breast recipe completely changed my mind. The breast meat comes out so tender, so flavorful and so juicy that it can easily rival slow cooked dark chicken meat.
Admittedly, the success of this dish did not come as a complete surprise to me though. The marinade here is an adaptation of my wildly popular Killer Chicken Thigh Marinade, which I can literally drink on its own. It’s that good! Similarly, it works amazingly well on slow cooked chicken breasts.
I’ve been asked for a slow cooker chicken breast recipe a number of times on this blog, so here it is, and you won’t be disappointed. As a matter of fact, I would be surprised if someone did not like it.
The secrets to this amazing slow cooker chicken breast
Bon Appetit’s once wrote that the biggest mistakes when cooking chicken breast are to not use bone-in, skin-on chicken breasts and to not marinate them, among other things. This recipe takes into account all of their recommendations and more, and it really shows.
- It uses bone-in, skin-on chicken breasts which help keep the meat moist. No exceptions here.
- The chicken is cooked on low heat; high heat makes the meat lose more moisture.
- Chicken breasts are marinated. It makes the lean breast meat tender. A great tasting marinade, like the one I am using here, will add an enormous amount of flavor.
- The breasts are not covered with liquid all they way. You don’t want to poach your chicken breasts, it will make the meat tough and chalky.
- It uses one of the BEST TASTING CHICKEN MARINADES ever.
Ingredients
- 4 Bone-in, skin-on chicken breasts
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 1 Tbsp Worcestershire sauce
- 2 Tbsp lemon juice (or lime juice)
- 6 cloves garlic (minced or pressed)
- 1 inch ginger root (peeled, minced or grated)
- 1/2 tsp black pepper (freshly ground if possible)
- 2 tsp kosher salt (plus more to taste)
- Fresh parsley for garnish (or fresh coriander)
Instructions
- Mix all of the ingredients (except the chicken breasts and fresh parsley) together in a large bowl or a Ziploc bag. Add the chicken and rub the marinade all over to ensure proper coverage. Get some of the marinade under skin as well. Marinate in a fridge overnight or up to 24 hours. I typically start the night before and get about 20-24 hours of marination. If pressed for time, go for at least 30 minutes to 2 hours. The chicken won't have the same tenderness but will still taste amazing.
- Transfer the chicken, and all of the marinade into a 6-quart slow cooker, positioning the chicken breasts skin side up.
- Cook on Low for 3 hours. Switch the slow cooker to Warm to keep the chicken warm until ready to serve.Tip: baste the chicken in juices every now and again for better color.
Helpful resources:
The 4 Biggest Mistakes to Avoid When Cooking Chicken Breasts (Bon Appetit)
How to Cook Bone-In Chicken Breasts (Cook’s Illustrated)
Erin McCaffery
I’m using one split chicken breast. Should I consider the split breast as 2 chicken breast and halve the recipe, they are rather large breast?
victor
No, I would keep the recipe as is. You want to have enough liquids in the cooker.
Donna
Do you use split breasts or whole? Thank you.
victor
Split breasts.
Susanne LoBuglio
Tried today, but I marinated for 2 days and put it on the bbq. I cant tell u how good it came out. I’ll be using this marinade all the time. AWESOME whoever came up with this recipe
victor
Glad you liked it. I created this recipe to slow cook chicken breasts using my very popular killer chicken thigh marinade which works on chicken breasts very well too.
Bonnie
Would the cooking time be the same if I doubled this recipe and is a 6 qt pot still my best choice?
victor
Ideally you’d want to keep them in one layer so if you double the recipe a larger pot would be a better choice. If you must layer on top each other, mix them up during cooking a few times so they cook evenly. I never tested this, but I would assume that cooking time would increase. It would help to be checking internal temperature during cooking and pull as soon as it reaches 165F.
Mary Boothe
I’m getting ready to cook this but I wanted to be sure the time is correct. You only cook it 3 hours on low? That hardly seems like enough time.
victor
I’ve tested this recipe several times before posting. Each time the internal temps would hit 165F after about 2.5 hours. I recommend 3 hours just to be sure. Going longer would likely dry out the delicate white meat so I think it’s not a good idea. Beides, if they they are done at 3 hours, why cook longer, right? If you want to be certain, cook for 3 hours and check the internal temperature. If it has not reached the safe level then cook longer. You can also try 5-6 hours and see how you like the texture. The breasts are marinated so they should take a longer cook fine. I like mine at 3 hours.
Cathy
I rarely post feedback but this recipe deserves it. I marinated my chicken for almost 24 hours and it came out so unbelievably tender that my husband asked for seconds and he mostly eats dark chicken meat. I’ve actually never tasted chicken breast this tender. Loving this recipe, and the marinade!
victor
LOL… glad to hear that you and your hubby loved my recipe. I do know why..;-)
Christina
I made this chicken past weekend for our family dinner. Everyone loved it! People were asking for seconds and extra sauce! The sauce was fantastic, and the chicken was tender, delicious and flavourful. Making it was a breeze too.
So yummy!
Thank you!
victor
You are welcome! 😉