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Cozy Crockpot Chicken Breast with Herb Butter – Easy 4-Ingredient Dinner

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This cozy crockpot chicken breast with herb butter is a love letter to a classic bistro dish, made with just four ingredients and minimal effort. The herb butter bastes the chicken as it cooks low and slow, resulting in incredibly moist, flavorful meat that’s perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds total)
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • 4 cloves garlic, minced
  • ¼ cup fresh herbs (mix of parsley, thyme, and rosemary), finely chopped
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper for butter mixture, plus more for seasoning chicken)
  • ¼ cup chicken broth (optional)

Instructions

  1. Make the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped fresh herbs, ½ teaspoon salt, and ¼ teaspoon black pepper. Mash together with a fork until evenly distributed.
  2. Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper.
  3. Slather on the butter: Spread about 1 tablespoon of the herb butter onto each chicken breast, covering the top surface. Optionally, lift the edge and smear a little butter underneath.
  4. Layer in the crockpot: Place the buttered chicken breasts in the bottom of a 5 to 6 quart crockpot in a single layer. If using chicken broth, pour it around the chicken, not directly over the top.
  5. Cook low and slow: Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Low setting is recommended for more tender chicken.
  6. Check for doneness: Chicken is done when internal temperature reaches 165°F in the thickest part, or when juices run clear and meat shreds easily.
  7. Rest before serving: Let the chicken rest in the warm juices for 5 to 10 minutes to allow juices to redistribute.
  8. Serve: Spoon herby cooking juices over each breast. Garnish with fresh parsley if desired.

Notes

For best results, use fresh herbs and unsalted butter. If using dried herbs, use 1 tablespoon instead of ¼ cup fresh. For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water into cooking liquid after removing chicken, then simmer on high for 10-15 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken, herb butter chicken, easy chicken dinner, slow cooker chicken, 4-ingredient recipe, comfort food, gluten-free, keto-friendly

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