Crockpot Chicken

I heart chicken.

If I had to pick a favorite protein, chicken would win, hands down.

But let’s be honest, sometimes chicken can be…well, BORING.  Dry, chewy, no flavor.  Who wants that, especially when eating it multiple times a week?  Not I!

That’s why I came up with this fool-proof method for prepping your chicken: THE CROCKPOT.  Another blessing from above, just like chocolate and peanut butter. This recipe and the use of the crockpot leaves you with moist, tender, SUCCULENT (oh yeah, I busted out the big word for this one) chicken.  Every. Single. Time.

Ready to know just how simple this can be?  Here we go!

Print Friendly and PDF



Prep Time: 2 minutes

Cook Time: 4-8 hours, depending on the temp

Servings: 4-6, depending on how large you want your portions to be


  • 4-5 large chicken breasts (fresh, frozen, whatev)

  • 1 Tbsp extra virgin olive oil

  • pinch sea salt and black pepper

  • 1/4-1/2 cups unsalted chicken broth/stock (optional; see below)


Place chicken breasts in the crockpot.  Drizzle with EVOO and sprinkle with salt and pepper.  Add chicken stock ONLY IF USING FRESH CHICKEN (and even then you can opt to omit it - your call!).  Frozen chicken holds moisture because of the freezing process, so it will naturally let off these juices while cooking.  Additional liquid isn’t needed with these. 

Turn crockpot onto low for 6-8 hours or high for 4-6 hours (I prefer low and slow if you have the time). 

About 3/4 of the way into the cooking time, remove meat, shred, and put back into the liquids to allow them to soak up the juices. 

Seriously, that’s it.  I told you—it’s fool-proof!  I like to use my prepped chicken for a wide variety of things: tacos, fajitas, salads, chicken salad, soups, stews, wraps, chicken n’ rice, or literally right out of the pot (not even joking). 

Try it out and let me know what you think.  I promise this will be a family favorite from now on!