Go Back
+ servings
Juicy, browned chicken breasts on a black serving plate.

Slow Cooker Chicken Breast

Course Dinner
Cuisine American
Keyword chicken breast, slow cooker, slow cooker chicken
Prep Time 17 minutes
Cook Time 2 hours 5 minutes
Marinating time 1 day
Total Time 1 day 2 hours 22 minutes
Servings 4 servings
Calories 490kcal
Author Victor


  • 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)
  • kosher salt (to taste)
  • Fresh parsley for garnish (or fresh coriander)


  • 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.
  • Pan-sear the chicken skin side down for about 3-4 minutes or until the skin is dark golden brown.
  • Transfer the chicken into a 6-quart slow cooker, positioning the chicken breasts skin side up. Pour the marinade all over the chicken.
  • Cook on Low for 2 hours. Switch the slow cooker to Warm to keep the chicken warm until ready to serve.


Calories: 490kcal | Carbohydrates: 22g | Protein: 39g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 689mg | Potassium: 508mg | Fiber: 1g | Sugar: 18g | Vitamin A: 156IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg