Crockpot Garlic Herb Chicken Breasts – Tender, Flavorful, and Easy

This is the kind of dinner that makes weeknights feel calm. Crockpot Garlic Herb Chicken Breasts come out tender, juicy, and packed with flavor, with almost no hands-on cooking. Everything goes into the slow cooker, and a few hours later you have a comforting, savory meal.

The garlic and herbs melt into a buttery broth that’s perfect over rice, mashed potatoes, or roasted veggies. If you want a reliable, family-friendly recipe that feels a little special, this one delivers.

Crockpot Garlic Herb Chicken Breasts - Tender, Flavorful, and Easy

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 2 to 2.5 pounds)
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, cut into pieces
• 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
• 1 cup low-sodium chicken broth
• 1 tablespoon lemon juice (fresh if possible)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley (for garnish)
• 1 tablespoon cornstarch + 1 tablespoon water (optional, to thicken sauce)

Instructions

 

• Prep the chicken: Pat the chicken breasts dry with paper towels. This helps the seasoning stick and keeps the texture better.
• Season generously: In a small bowl, mix salt, pepper, thyme, rosemary, oregano, and paprika. Rub the chicken with olive oil, then coat all sides with the seasoning blend.
• Layer in the crockpot: Place the chicken breasts in a single layer in the slow cooker. Sprinkle the minced garlic over the top and scatter the butter pieces around the chicken.
• Add liquids: Whisk the chicken broth with lemon juice and Dijon mustard. Pour around the sides of the chicken, not directly on top, so the seasonings stay put.
• Cook low and slow: Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2.5 hours. The chicken is done when the internal temperature reaches 165°F (74°C) and it’s tender.
• Optional: Thicken the sauce: Transfer the cooked chicken to a plate and tent loosely with foil. Stir the cornstarch and water into a slurry, then whisk it into the crockpot liquid. Cover and cook on High for 5 to 10 minutes until slightly thickened.
• Finish and serve: Return the chicken to the sauce or spoon the sauce over the top. Garnish with fresh parsley. Serve with mashed potatoes, rice, couscous, or roasted vegetables.

Why This Recipe Works

• Moist, not dry: The slow cooker gently cooks the chicken, so it stays juicy instead of turning tough.
• Simple flavor boosters: Garlic, herbs, butter, and broth create a rich, balanced sauce without complicated steps.
• Hands-off cooking: You can prep in 10 minutes, set the crockpot, and do other things while dinner takes care of itself.
• Versatile: It pairs with pasta, grains, salads, or steamed veggies. Leftovers are great for sandwiches and bowls.
• Scales easily: Make a small batch for two or a bigger one for meal prep.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 to 2.5 pounds)
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, cut into pieces
• 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
• 1 cup low-sodium chicken broth
• 1 tablespoon lemon juice (fresh if possible)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley (for garnish)
• 1 tablespoon cornstarch + 1 tablespoon water (optional, to thicken sauce)

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken breasts dry with paper towels.

   This helps the seasoning stick and keeps the texture better.

2. Season generously: In a small bowl, mix salt, pepper, thyme, rosemary, oregano, and paprika. Rub the chicken with olive oil, then coat all sides with the seasoning blend.
3. Layer in the crockpot: Place the chicken breasts in a single layer in the slow cooker. Sprinkle the minced garlic over the top and scatter the butter pieces around the chicken.
4. Add liquids: Whisk the chicken broth with lemon juice and Dijon mustard.

   Pour around the sides of the chicken, not directly on top, so the seasonings stay put.

5. Cook low and slow: Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2.5 hours. The chicken is done when the internal temperature reaches 165°F (74°C) and it’s tender.
6. Optional: Thicken the sauce: Transfer the cooked chicken to a plate and tent loosely with foil. Stir the cornstarch and water into a slurry, then whisk it into the crockpot liquid.

   Cover and cook on High for 5 to 10 minutes until slightly thickened.

7. Finish and serve: Return the chicken to the sauce or spoon the sauce over the top. Garnish with fresh parsley. Serve with mashed potatoes, rice, couscous, or roasted vegetables.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container with some sauce for up to 4 days.

  The sauce keeps the chicken moist.

• Freezing: Freeze sliced or whole chicken with sauce in freezer-safe bags or containers for up to 3 months. Squeeze out excess air to prevent freezer burn.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–60% power, adding a splash of broth if needed. Avoid high heat to prevent drying.
• Meal prep tip: Shred leftover chicken and store in single-serve portions for salads, wraps, and grain bowls throughout the week.

Health Benefits

• Lean protein: Chicken breasts are low in fat and high in protein, supporting muscle repair and steady energy.
• Lower sodium option: Using low-sodium broth and controlling added salt keeps the dish heart-friendly.
• Antioxidant-rich herbs: Garlic, thyme, rosemary, and oregano offer natural antioxidants and flavor without extra calories.
• Flexible sides: Pair with fiber-rich vegetables or whole grains to round out the meal and keep you satisfied longer.

Common Mistakes to Avoid

• Overcooking: Chicken breasts can dry out if left too long.

  Start checking for doneness 20–30 minutes before the earliest time listed.

• Skipping seasoning: Salt and herbs are key. Under-seasoning leads to bland results, especially with mild chicken breast.
• Cooking on high heat too long: High is okay for a shorter cook, but Low gives the most tender texture.
• Not drying the chicken: Moisture on the surface prevents the spices from gripping and waters down flavor.
• Ignoring the sauce: The cooking liquid is gold. Thicken it slightly or spoon it directly over the chicken for maximum flavor.

Alternatives

• Use chicken thighs: Boneless, skinless thighs stay very juicy.

  Cook on Low for 4 to 5 hours or High for 2.5 to 3.5 hours.

• Fresh herbs swap: Replace dried herbs with 3 tablespoons chopped fresh herbs (like parsley, thyme, and rosemary) added at the start, plus more at the end for brightness.
• Dairy-free: Replace butter with olive oil or a dairy-free butter. Flavor stays rich and savory.
• Creamy version: Stir in 1/4 cup heavy cream or coconut milk during the last 15 minutes for a silky sauce.
• Extra veggies: Add sliced onions, carrots, or baby potatoes under the chicken. They’ll soak up the garlic-herb flavor as they cook.
• Zesty punch: Increase lemon juice to 2 tablespoons and add lemon zest for a brighter profile.
• Gluten-free: The recipe is naturally gluten-free.

  If thickening, use cornstarch or arrowroot instead of flour.

FAQ

Can I sear the chicken before slow cooking?

Searing is optional. A quick 1–2 minute sear per side in a hot skillet adds color and deeper flavor, but the recipe is still delicious without this step.

How do I keep the chicken from drying out?

Cook on Low when possible, check internal temperature early, and store leftovers with sauce. Avoid cooking past 165°F.

Thighs are even more forgiving if dryness is a concern.

Can I use frozen chicken breasts?

It’s safer to thaw chicken before adding it to the slow cooker. Frozen chicken can stay in the temperature “danger zone” too long. Thaw in the fridge overnight or use a cold-water bath.

What can I use instead of chicken broth?

Vegetable broth works fine.

In a pinch, use water plus 1/2 teaspoon extra salt and a bit more herbs to boost flavor.

How can I thicken the sauce without cornstarch?

Reduce the sauce in a saucepan on the stove for a few minutes, or whisk in 1–2 teaspoons of instant mashed potato flakes for a quick, gluten-free thickener.

What sides go best with this?

Mashed potatoes, rice, buttered noodles, quinoa, or crusty bread are great. For veggies, try green beans, roasted broccoli, or a simple arugula salad.

Can I make this ahead for guests?

Yes. Cook earlier in the day, keep on Warm (no more than 2 hours), and thicken the sauce just before serving.

Add fresh parsley at the end to brighten it up.

Is there a way to add heat?

Absolutely. Add 1/4 to 1/2 teaspoon crushed red pepper flakes with the herbs, or a dash of hot sauce to the broth mix.

Final Thoughts

Crockpot Garlic Herb Chicken Breasts are the kind of recipe you’ll keep on repeat. It’s simple to prep, gentle on time, and big on flavor.

With a buttery garlic-herb sauce and tender chicken, it fits both busy weeknights and easy entertaining. Keep the ingredients on hand, and you’ll always have a reliable, satisfying dinner ready to go.