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Classic Herbed Slow Cooker Chicken

This foolproof slow cooker chicken recipe yields incredibly tender, juicy meat infused with garlic, herbs, and a savory sauce. It's the perfect hands-off dinner for any night of the week.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or 1.5 lbs chicken breasts
  • 1 yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp cornstarch optional, for thickening
  • 2 tbsp water optional, for slurry

Equipment

  • 6-quart or larger slow cooker
  • Digital meat thermometer
  • Cutting board and chef's knife

Method
 

  1. Place the sliced onions and minced garlic in the bottom of a 6-quart slow cooker. Arrange the chicken thighs (or breasts) on top in a single layer. In a medium bowl or large measuring cup, whisk together the chicken broth, soy sauce, tomato paste, thyme, rosemary, and black pepper until smooth. Pour this mixture evenly over the chicken.
  2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. Trust me, using a meat thermometer is the only surefire way to guarantee perfect doneness without overcooking.
  3. Carefully transfer the cooked chicken to a cutting board or plate. For a thicker sauce, create a slurry by whisking the cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Turn the slow cooker to HIGH, whisk the slurry into the hot liquid in the pot, and let it cook uncovered for 10-15 minutes until slightly thickened.
  4. While the sauce thickens, use two forks to shred the chicken into bite-sized pieces. Tip from me: If you used chicken breasts, shred them while they're still warm for the best texture. Return the shredded chicken to the slow cooker and stir to coat it in the flavorful sauce.
  5. Taste and adjust seasoning with a pinch of salt if needed. Serve the chicken and sauce over mashed potatoes, rice, or noodles, garnished with fresh parsley. Step back and admire your effortless, restaurant-quality meal.

Notes

Chef's Tips:
• For deeper flavor, briefly sear the chicken thighs in a hot skillet before adding to the slow cooker.
• Avoid lifting the lid during cooking; each peek releases heat and can add 15-20 minutes to your cook time.
• Leftover chicken is fantastic in tacos, on salads, or in sandwiches.
Food Safety:
• Always ensure chicken reaches 165°F internal temperature before consuming.
• Do not leave cooked chicken at room temperature for more than 2 hours.