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Tender Overnight Crockpot Chicken Breast with Easy Herb Recipe

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This overnight crockpot chicken breast with herbs is incredibly tender, juicy, and packed with flavor from dried herbs. It’s a set-it-and-forget-it recipe that saves you time and delivers delicious shredded chicken perfect for tacos, salads, sandwiches, and more.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (kosher preferred)
  • ½ teaspoon black pepper (freshly ground preferred)
  • 2 tablespoons olive oil
  • Optional: fresh parsley for garnish

Instructions

  1. Prep the chicken: Remove chicken breasts from packaging and pat dry with paper towels. Trim off excess fat or visible tendons.
  2. Season the chicken: In a small bowl, mix together dried thyme, rosemary, oregano, garlic powder, onion powder, salt, and pepper. Sprinkle evenly over both sides of the chicken breasts, pressing gently to adhere.
  3. Arrange in the crockpot: Place seasoned chicken breasts in a single layer at the bottom of the slow cooker. Try not to overlap them too much.
  4. Add liquid and oil: Pour chicken broth around the chicken (not directly over it) to avoid washing off seasoning. Drizzle olive oil over the top of the chicken.
  5. Set and forget: Put the lid on the slow cooker. Set to LOW heat. Do not use HIGH. Cook for 8 to 10 hours.
  6. Check for doneness: In the morning, the chicken should be fork-tender. Insert a fork into the thickest part; it should twist easily and the meat should separate with minimal effort. If still firm, cook another 30-60 minutes on LOW.
  7. Shred the chicken: Using two forks, shred the chicken right in the crockpot with the broth. Stir together so the shredded chicken absorbs the herb-infused broth.
  8. Strain and store (optional): If desired, use a slotted spoon to transfer meat to a container. Reserve the broth for soups or sauces.

Notes

For best results, do not use frozen chicken directly in the crockpot. Thaw overnight in the refrigerator first. If your slow cooker runs hot, check the chicken at the 7-hour mark. The chicken is done when it reaches an internal temperature of 165°F, but the texture test (fork-tender) is more reliable. To prevent blandness, season the chicken directly, not just the broth. For a thicker broth, simmer on the stovetop for a few minutes after cooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: overnight crockpot chicken, slow cooker chicken breast, herb chicken, shredded chicken, easy chicken recipe, meal prep chicken

Find it online: https://coracooks.com/tender-overnight-crockpot-chicken-breast-with-easy-herb-recipe/