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Herbed Slow-Cooker Chicken

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.—Sundra Hauck, Bogalusa, Louisiana
  • Total Time
    Prep: 5 min. Cook: 4 hours
  • Makes
    4 servings


  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon browning sauce, optional
  • 4 bone-in chicken breast halves (8 ounces each)
  • 1/2 cup chicken broth


  • In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Slow-Cooker Chicken Tips

Can I put raw chicken in a slow cooker?

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

How long does it take to cook chicken in a Crock-Pot or slow cooker?

It takes about 4 hours on the low setting to cook a chicken breast to 165° in a Crock-Pot or slow cooker.

Do you need to put liquid in the slow cooker with chicken?

We recommend putting a small amount of liquid (like broth, water or tomatoes) into your slow cooker. It will help prevent burning and its steam cooks the chicken and keeps it moist. Be sure to follow these other slow-cooker tips.

How do I keep my chicken from drying out?

Because chicken is a lean meat, adding ½ cup of broth will keep it from drying out. Also, avoid overcooking your chicken. Overcooking can make your chicken tough and dry. Here are some other tips to avoid dry meats.
Nutrition Facts
1 chicken breast half: 211 calories, 7g fat (2g saturated fat), 91mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 fat.


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  • peanutsnona76
    Feb 25, 2021

    This has been a family favorite ever since it came out in the magazine years ago. I have used both boneless and bone-in, skinless and skin-on chicken breasts with great results. The chicken is always perfectly moist. Sometimes I will substitute plain salt for the seasoned, but that is the only change I've ever made. Thank you, Ruby for this excellent recipe!

  • Ann
    Jan 8, 2021

    Very tasty and easy! I used the reviewers' suggestions and made a few adaptations myself. I used thighs instead of breasts. I substituted rosemary for basil and onion salt for seasoned salt. I accidentally forgot to plug in my slow cooker so I had to cook the thighs on High for two hours, yet they turned out great. Lastly, I used 1/4 cup chicken broth and 1/4 cup white wine instead of 1/2 cup broth. It was tastier and more moist than store bought rotisserie chicken--and more convenient! will make every week!

  • robbrd
    Jan 6, 2021

    Quite a simple to prep and get in the crockpot so dinner. I'm sure we will have this again. I'd like to try adding vegetables next time during the cook but tonight we used leftover sides from the refrigerator.

  • Kara Webber Schiro
    Jan 5, 2021

    I have been making this recipe for years. The chicken is flavorful and always moist. I have made it with boneless skinless chicken breasts and thighs. It is a really good all around chicken recipe.

  • Janice
    Jan 5, 2021

    I have made this several times using chicken thighs. I love the idea of adding vegetables! I will definitely do that next time.

  • Robyn
    Jan 5, 2021

    I make this all the time, My husband absolutely loves chicken cooked this way.

  • Hedy
    Jan 5, 2021

    No comment left

  • Alec
    Dec 27, 2020

    This was very tasty, thank you for sharing. As others recommended, I added a layer of vegetables (sliced & chopped potatoes, carrots, shallots, celery, bell pepper, minced garlic). I was only cooking 2 skinless, boneless chicken breasts but used the full ingredients of everything else [including the browning sauce, thank you to the reviewer who included instructions on how to make it] and it worked out great. Other websites advised to sear the chicken breasts in a pan before putting them into the slow cooker, and to preheat the slow cooker, and that's what I did. I also used a meat thermometer to check the internal temperature at 3 hours and the breasts were done but the vegetables had ways to go, so I plated the breasts and wrapped them in foil, then put them back in the crock pot [still wrapped in foil] during the last 15 minutes of cooking to warm them up. It was a simple meal but very tasty, and the chicken remained tender and juicy. We had Hungarian Paprika on hand and that added a little bit of spice too. The only other variations I included were that I added a Bay Leaf, some Herbes de Provence, used fresh Basil from the garden [chopped and doubled] and when I served the vegetables I poured some melted butter on them. My wife and I liked it so I'm sure we'll make it again and continue experimenting with variations. Thanks again.

  • Susan
    May 18, 2020

    You can use Worcester sauce, to brown!! I look forward to trying this herbal fancy feast!

  • Dreama
    May 17, 2020

    No comment left