Ingredients
Equipment
Method
Step 1: Create Your Flavorful Dry Brine
- In a small bowl, stir together the salt, dried parsley, garlic powder, pepper, onion powder, and paprika. Thoroughly season both sides of your boneless, skinless chicken breast with this mixture. Let the chicken sit with this dry brine for 30 minutes before moving to the slow cooker.
Step 2: Prepare Your Slow Cooker
- Pour the ¼ cup low-sodium chicken broth into a 4- to 6-quart slow cooker. Carefully add the seasoned chicken breasts, arranging them in a single layer.
Step 3: Top with Butter
- Cut the salted butter into small pieces and strategically place them on top of each chicken breast.
Step 4: Slow Cook to Perfect Doneness
- Cover the slow cooker and cook on low for 3 hours. It is crucial to cook only on the low setting. Cook until a meat thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165°F. Avoid opening the lid frequently, as each lift adds 15-20 minutes of cook time.
Step 5: The Acid Flash Finish & Essential Rest
- Once the chicken reaches 165°F, immediately add the 1 teaspoon of apple cider vinegar or lemon juice directly to the chicken and juices in the pot. For clean slices, remove the chicken to a cutting board and cover it loosely with foil to keep warm. It is absolutely essential to let the meat rest for 10 minutes before slicing.
Step 6: Slice or Shred
- Finally, you can either slice your tender chicken breasts for meal prep, salads, or sandwiches, or shred them easily for tacos, chili, or casseroles.
Nutrition
Notes
For best results, use a 2.5-4 quart slow cooker for 4-6 breasts, keeping it at least half full. Always use a meat thermometer to ensure the chicken reaches 165°F; overcooking even by 15 minutes can lead to dryness. Do not skip the 30-minute dry brine for moisture and flavor. The acid flash finish adds a crucial bright flavor at the end. Avoid cooking on high, lifting the lid frequently (each time adds 15-20 minutes of cook time), or using a slow cooker that is too large for the amount of chicken.
Never cook frozen chicken in a slow cooker due to food safety risks; thaw using a cool water bath if needed. Store cooked chicken in airtight containers with some cooking liquid for 3-4 days in the fridge, or freeze for up to 3 months. Reheat gently with a splash of broth to maintain juiciness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.