34 Delicious Bone-In Chicken Breast Recipes for the Slow Cooker

Craving tender, juicy chicken that practically cooks itself? You’ve come to the right place! Bone-in chicken breasts transform into incredible comfort food in your slow cooker, delivering deep flavor with minimal effort. From cozy weeknight dinners to impressive weekend meals, these 34 recipes will make your crockpot your new favorite kitchen helper. Get ready to discover delicious dishes your whole family will love!

Slow Cooker Lemon Herb Bone-In Chicken Breasts

Finally, after a hectic week of work deadlines and kid activities, I rediscovered my trusty slow cooker hiding in the back of the cabinet. This lemon herb chicken became my new favorite “set it and forget it” meal that fills the whole house with the most incredible aroma while I tackle other tasks.

Ingredients

Bone-in chicken breasts – 4
Olive oil – 2 tbsp
Lemon juice – ¼ cup
Garlic powder – 1 tsp
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels to ensure even browning.
2. Rub olive oil evenly over all sides of each chicken breast.
3. Season chicken breasts with garlic powder, dried thyme, salt, and black pepper, making sure to coat both sides thoroughly.
4. Pour lemon juice into the bottom of your slow cooker to create a flavorful cooking liquid.
5. Arrange seasoned chicken breasts in a single layer in the slow cooker, bone-side down.
6. Cover and cook on LOW heat for 6 hours until the internal temperature reaches 165°F when tested with a meat thermometer.
7. Carefully remove chicken from the slow cooker using tongs, letting excess liquid drip back into the pot.
8. Transfer chicken to a serving platter and let rest for 5 minutes before serving to allow juices to redistribute.
During those final minutes of resting, the chicken becomes incredibly tender and practically falls off the bone. The lemon infuses throughout the meat while the herbs create this beautiful savory crust that pairs perfectly with roasted vegetables or over a bed of fluffy rice for a complete, comforting meal.

Garlic Parmesan Bone-In Chicken Breasts in the Crockpot

Now, I’ll confess—I used to be intimidated by bone-in chicken breasts, thinking they’d be tricky to get right. But my trusty Crockpot changed everything, turning what could be a fussy weeknight dinner into the most hands-off, flavorful meal that practically cooks itself while I tackle my never-ending to-do list. This garlic Parmesan version has become my go-to for busy days when I want something impressive without the effort.

Ingredients

– Bone-in chicken breasts – 4
– Olive oil – 2 tbsp
– Garlic powder – 2 tsp
– Dried parsley – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken broth – ½ cup
– Grated Parmesan cheese – ½ cup

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels on all sides.2. Rub 2 tablespoons of olive oil evenly over all surfaces of each chicken breast.3. In a small bowl, combine 2 teaspoons garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, and ½ teaspoon black pepper.4. Sprinkle the seasoning mixture generously over both sides of each chicken breast, pressing gently to help it adhere.5. Pour ½ cup chicken broth into the bottom of your 6-quart Crockpot.6. Arrange the seasoned chicken breasts in a single layer in the Crockpot, bone-side down.7. Cover and cook on LOW for 6 hours or on HIGH for 3 hours until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part without touching bone.8. Carefully remove the chicken breasts from the Crockpot using tongs and place them on a baking sheet.9. Sprinkle ½ cup grated Parmesan cheese evenly over the top of each chicken breast.10. Broil on HIGH for 2-3 minutes until the cheese is melted and golden brown, watching closely to prevent burning.11. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Extra tip: For crispier skin, pat the chicken dry again before broiling, and always position your oven rack 6 inches from the broiler element for even browning. Every ingredient plays its part—the chicken broth keeps everything moist during the slow cook, while that final broil transforms the Parmesan into a savory, crackly crust. Enjoy the fall-off-the-bone tenderness paired with the sharp, garlicky cheese topping—it’s fantastic served over creamy polenta or with roasted vegetables to soak up the delicious cooking juices.

Savory Slow Cooker Rosemary Chicken Breasts

Dinner prep used to stress me out until I discovered this hands-off method that fills my kitchen with the most incredible aroma while I tackle other tasks. During busy weeknights, I love tossing everything in the slow cooker before work and coming home to a perfectly cooked meal that tastes like I spent hours in the kitchen.

Ingredients

• Chicken breasts – 4
• Fresh rosemary – 2 tbsp
• Garlic cloves – 4
• Chicken broth – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place 4 chicken breasts in the bottom of your slow cooker insert.
2. Mince 4 garlic cloves and sprinkle evenly over the chicken.
3. Strip leaves from fresh rosemary sprigs to measure 2 tablespoons and scatter over the chicken.
4. Pour 1 cup of chicken broth around the chicken, being careful not to wash off the seasonings.
5. Drizzle 2 tablespoons of olive oil evenly over the chicken breasts.
6. Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper directly onto the chicken.
7. Cover the slow cooker with the lid and set to cook on LOW heat for 6 hours.
8. Check the internal temperature of the thickest chicken breast reaches 165°F using a meat thermometer before serving.
9. Remove chicken from the slow cooker using tongs and transfer to a serving platter.
10. Pour the remaining cooking liquid into a saucepan and simmer for 10 minutes to reduce slightly for serving.

Slow cooking transforms these chicken breasts into incredibly tender, pull-apart perfection with rosemary-infused flavor in every bite. The reduced cooking liquid makes a fantastic light sauce that pairs beautifully with mashed potatoes or roasted vegetables. I often shred the leftovers for amazing chicken salad sandwiches the next day.

Honey Garlic Bone-In Chicken Breasts in the Slow Cooker

Remember those busy weeknights when you want something comforting but don’t have hours to spend in the kitchen? That’s exactly why I developed this slow cooker honey garlic chicken recipe—it’s become my family’s go-to meal during hectic soccer practice weeks, and the aroma that fills our house is pure comfort.

Ingredients

Bone-in chicken breasts – 4
Honey – ½ cup
Soy sauce – ¼ cup
Garlic – 4 cloves, minced
Cornstarch – 1 tbsp
Water – 2 tbsp
Black pepper – ½ tsp

Instructions

1. Place 4 bone-in chicken breasts in your slow cooker, arranging them in a single layer.2. In a small bowl, whisk together ½ cup honey, ¼ cup soy sauce, 4 minced garlic cloves, and ½ tsp black pepper until fully combined.3. Pour the honey garlic mixture evenly over the chicken breasts in the slow cooker.4. Cover the slow cooker with the lid and cook on LOW heat for 6 hours.5. After 6 hours, carefully remove the chicken breasts from the slow cooker using tongs and transfer them to a serving platter.6. In a small bowl, create a slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water until smooth.7. Pour the cornstarch slurry into the remaining liquid in the slow cooker and whisk to combine.8. Cover the slow cooker and cook the sauce on HIGH heat for 15 minutes, or until thickened to a glaze consistency.9. Spoon the thickened honey garlic glaze over the chicken breasts before serving. Here’s the magic—the bone-in breasts stay incredibly juicy while the honey caramelizes into the most beautiful sticky glaze. I love serving this over fluffy rice to soak up every drop of that sweet-savory sauce, and it’s even better with a sprinkle of sesame seeds for crunch.

Slow Cooker BBQ Bone-In Chicken Breasts

Every time I make this slow cooker BBQ chicken, it reminds me of those lazy summer Sundays when the whole neighborhood smells like backyard grilling. I love how it fills my kitchen with that smoky-sweet aroma while I can actually relax instead of hovering over a hot grill—perfect for busy weeknights when I want that barbecue flavor without the fuss.

Ingredients

Bone-in chicken breasts – 4
BBQ sauce – 1½ cups
Brown sugar – ¼ cup
Apple cider vinegar – 2 tbsp
Garlic powder – 1 tsp
Onion powder – 1 tsp

Instructions

1. Place 4 bone-in chicken breasts in a 6-quart slow cooker, arranging them in a single layer.
2. In a medium bowl, whisk together 1½ cups BBQ sauce, ¼ cup brown sugar, 2 tbsp apple cider vinegar, 1 tsp garlic powder, and 1 tsp onion powder until fully combined.
3. Pour the sauce mixture evenly over the chicken breasts, using a spoon to coat each piece thoroughly.
4. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours—the chicken should reach 165°F internally and pull easily from the bone.
5. Carefully transfer the chicken to a serving platter using tongs, letting excess sauce drip back into the slow cooker.
6. Shred the chicken with two forks, discarding bones and any tough cartilage.
7. Return the shredded chicken to the slow cooker and stir to coat with the remaining sauce.
8. Cook on HIGH for an additional 15-20 minutes to allow the flavors to meld.
So incredibly tender, the chicken practically falls apart with just a gentle tug of the fork, soaking up that tangy-sweet BBQ sauce in every strand. I love piling it high on toasted brioche buns with a crunchy coleslaw topping, or serving it over creamy polenta for a comforting dinner that always earns compliments.

Crockpot Butter Sage Bone-In Chicken Breasts

Unfortunately, my slow cooker has become my kitchen MVP ever since my toddler discovered the joy of throwing wooden spoons during dinner prep. This butter sage chicken is my new favorite set-it-and-forget-it meal that fills the house with the most incredible aroma.

Ingredients

– Bone-in chicken breasts – 4
– Butter – ½ cup
– Fresh sage leaves – ¼ cup
– Chicken broth – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels to ensure proper browning.
2. Season all sides of the chicken breasts evenly with 1 teaspoon of salt and ½ teaspoon of black pepper.
3. Place the seasoned chicken breasts in a single layer at the bottom of your crockpot.
4. Arrange ¼ cup of fresh sage leaves evenly over and around the chicken breasts.
5. Cut ½ cup of butter into tablespoon-sized pieces and distribute them throughout the crockpot.
6. Pour 1 cup of chicken broth slowly around the edges of the crockpot to avoid washing off the seasonings.
7. Cover the crockpot with the lid and cook on HIGH for 3 hours or LOW for 6 hours until the chicken reaches 165°F internally.
8. Carefully remove the chicken breasts from the crockpot using tongs and transfer them to a serving platter.
9. Skim any excess fat from the surface of the cooking liquid with a spoon for a cleaner sauce.
10. Serve the chicken immediately with the reduced cooking liquid spooned over the top. Just imagine pulling apart that fall-off-the-bone tender chicken with the rich, herb-infused butter sauce pooling around it – I love serving this over creamy polenta to soak up every last drop of that incredible sage butter broth.

Tuscan-Style Slow Cooker Chicken Breasts

Getting dinner on the table during a busy week used to be my biggest challenge until I discovered this Tuscan-style slow cooker method. Growing up, my grandmother would simmer chicken for hours, and this recipe brings back those comforting aromas with minimal effort—perfect for those days when you want a home-cooked meal waiting for you.

Ingredients

• Chicken breasts – 4 pieces
• Olive oil – 2 tbsp
• Garlic – 4 cloves
• Heavy cream – 1 cup
• Chicken broth – ½ cup
• Sun-dried tomatoes – ½ cup
• Spinach – 2 cups
• Italian seasoning – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parmesan cheese – ¼ cup

Instructions

1. Pat 4 chicken breasts completely dry with paper towels to ensure even browning.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat until it shimmers.
3. Sear chicken breasts for 3 minutes per side until golden brown crust forms.
4. Transfer seared chicken breasts to your slow cooker insert.
5. Mince 4 garlic cloves and sprinkle evenly over the chicken.
6. Add ½ cup sun-dried tomatoes, 1 tbsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper directly over the chicken.
7. Pour ½ cup chicken broth and 1 cup heavy cream around the chicken, not over it, to maintain the crust.
8. Cover and cook on LOW heat for 6 hours until chicken reaches 165°F internally.
9. Stir in 2 cups fresh spinach during the final 15 minutes of cooking until wilted.
10. Sprinkle ¼ cup grated Parmesan cheese over the dish just before serving.

Last night, we served this creamy chicken over angel hair pasta, and the way the sauce clung to each strand was pure magic. The chicken practically melts in your mouth while the sun-dried tomatoes provide little bursts of tangy sweetness—it’s become our new favorite way to transform simple ingredients into something special.

Slow Cooker Teriyaki Bone-In Chicken Breasts

Gosh, there’s nothing quite like coming home to a house filled with the sweet, savory aroma of teriyaki chicken that’s been slowly simmering all day. As a busy parent who’s always juggling work and family, my slow cooker has become my kitchen superhero, especially for dishes like this that feel both comforting and special without demanding hours of active cooking time. I first discovered this method when I needed to prep dinner before school drop-off but wanted something more exciting than our usual rotation.

Ingredients

– Bone-in chicken breasts – 4 pieces
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Fresh ginger – 1 tbsp minced
– Garlic – 2 cloves minced
– Cornstarch – 2 tbsp
– Water – 2 tbsp

Instructions

1. Place 4 bone-in chicken breasts in your slow cooker, arranging them in a single layer.
2. In a medium bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 tbsp rice vinegar, 1 tbsp minced fresh ginger, and 2 cloves minced garlic until the sugar dissolves completely.
3. Pour the sauce mixture evenly over the chicken breasts, making sure each piece gets coated.
4. Cover the slow cooker and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F.
5. Carefully transfer the cooked chicken to a serving platter using tongs, being gentle to keep the meat intact.
6. In a small bowl, create a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until smooth with no lumps.
7. Pour the cornstarch slurry into the slow cooker with the remaining sauce and whisk continuously.
8. Cook the sauce on HIGH for 15 minutes until it thickens to a glossy, coating consistency.
9. Spoon the thickened teriyaki sauce over the plated chicken breasts.

Just look at that glossy, caramelized glaze clinging to the tender chicken! The bone-in breasts stay incredibly moist and juicy throughout the slow cooking process, while the sauce develops this deep, complex sweetness that balances perfectly with the salty soy undertones. I love serving this over fluffy white rice with steamed broccoli to catch every drop of that amazing sauce, or shredding the meat for the most incredible teriyaki chicken sandwiches the next day.

Crockpot Herb Dijon Bone-In Chicken Breasts

Remember those hectic weeknights when you’re juggling work, kids, and a hungry family? That’s exactly when my trusty crockpot becomes my kitchen superhero, and this herb Dijon chicken has saved dinner more times than I can count.

Ingredients

Bone-in chicken breasts – 4
Dijon mustard – ¼ cup
Fresh rosemary – 2 tbsp chopped
Fresh thyme – 1 tbsp chopped
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Chicken broth – ½ cup

Instructions

1. Pat 4 bone-in chicken breasts completely dry with paper towels to ensure the seasoning sticks properly.
2. In a small bowl, whisk together ¼ cup Dijon mustard, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper until fully combined.
3. Rub the mustard-herb mixture evenly over all sides of each chicken breast, making sure to get under the skin if possible for maximum flavor penetration.
4. Place the seasoned chicken breasts in a single layer at the bottom of your crockpot, arranging them so they don’t overlap for even cooking.
5. Pour ½ cup chicken broth around the chicken breasts, being careful not to wash off the herb coating.
6. Cover the crockpot with the lid and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer in the thickest part.
7. Carefully remove the chicken from the crockpot using tongs and let it rest on a cutting board for 5 minutes before serving to allow the juices to redistribute. Using the bone-in breasts really makes a difference—they stay incredibly moist and flavorful throughout the long cooking process. The Dijon mustard creates a beautiful golden crust while the herbs infuse every bite, and I love serving this over mashed potatoes to soak up all those delicious juices from the bottom of the crockpot.

Slow Cooker Moroccan-Spiced Bone-In Chicken Breasts

Dreading another boring chicken dinner? I was too, until I discovered how a few exotic spices could transform humble bone-in chicken breasts into something truly magical in my slow cooker. My family now requests this weekly, and I love how the house fills with the most incredible aromas while it cooks all afternoon.

Ingredients

Bone-in chicken breasts – 4
Olive oil – 2 tbsp
Paprika – 1 tbsp
Cumin – 2 tsp
Cinnamon – 1 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Chicken broth – ½ cup

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels. 2. Rub olive oil evenly over all sides of each chicken breast. 3. In a small bowl, combine paprika, cumin, cinnamon, garlic powder, salt, and black pepper. 4. Sprinkle the spice mixture generously over both sides of each chicken breast, pressing gently to help it adhere. 5. Place the seasoned chicken breasts in a single layer in your slow cooker. 6. Pour chicken broth around the chicken, being careful not to wash off the spices. 7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally. 8. Carefully remove the chicken from the slow cooker using tongs. 9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. My favorite tip is to use the flavorful cooking liquid as a sauce – it’s incredible over couscous or rice. Makes the chicken incredibly tender and infused with warm, aromatic spices that fill your kitchen with the most amazing scent. Serve it over fluffy couscous with roasted vegetables, or shred the meat for the most flavorful chicken salad you’ve ever tasted.

Slow Cooker Sweet and Spicy Bone-In Chicken Breasts

Oh my goodness, if there’s one thing I’ve learned after years of recipe testing, it’s that the slow cooker is my ultimate kitchen sidekick—especially on those busy weeknights when I’m juggling work deadlines and my dog’s insistence on his 5 PM walk. This sweet and spicy chicken has become my go-to comfort meal that somehow manages to feel both indulgent and wholesome, with that perfect balance of sticky-sweet glaze and gentle heat that even my spice-averse partner adores.

Ingredients

– Bone-in chicken breasts – 2 large
– Ketchup – ½ cup
– Brown sugar – ¼ cup
– Soy sauce – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Garlic powder – 1 tsp
– Crushed red pepper flakes – ½ tsp

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels to ensure the sauce adheres properly.
2. In a medium bowl, whisk together the ketchup, brown sugar, soy sauce, apple cider vinegar, garlic powder, and crushed red pepper flakes until fully combined.
3. Place the dried chicken breasts in the slow cooker, arranging them in a single layer without overlapping.
4. Pour the sauce mixture evenly over all chicken pieces, using a spoon to coat the tops thoroughly.
5. Cover the slow cooker with its lid and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
6. Carefully transfer the cooked chicken to a serving platter using tongs, letting excess sauce drip back into the cooker.
7. For a thicker glaze, transfer the remaining sauce to a small saucepan and simmer over medium heat for 5-7 minutes until it reduces by about one-third.
8. Brush the reduced sauce over the chicken breasts just before serving for maximum flavor impact. A final sprinkle of fresh chopped scallions over the glazed chicken adds both color and a refreshing contrast to the rich sauce. The meat becomes incredibly tender—practically falling off the bone—while the sticky-sweet exterior gives way to a subtle warmth that builds with each bite.

Crockpot Lemon Pepper Bone-In Chicken Breasts

You won’t believe how many times I’ve burned chicken trying to rush dinner after work—until I discovered this set-it-and-forget-it method. Yesterday, while my toddler was having a meltdown over wearing socks, this lemon pepper chicken saved our evening without any stress. Your slow cooker does all the heavy lifting here, leaving you with juicy, flavorful chicken every single time.

Ingredients

• Bone-in chicken breasts – 4 pieces
• Olive oil – 2 tbsp
• Lemon juice – ¼ cup
• Black pepper – 1 tbsp
• Garlic powder – 1 tsp
• Chicken broth – ½ cup

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels to help the seasoning stick better.
2. Rub olive oil evenly over all sides of each chicken breast using your hands.
3. Sprinkle black pepper and garlic powder generously over both sides of each chicken breast.
4. Pour lemon juice and chicken broth into the bottom of your crockpot.
5. Place the seasoned chicken breasts in a single layer in the crockpot, bone-side down.
6. Cover the crockpot with the lid and cook on LOW heat for 6 hours until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Remove the chicken breasts carefully with tongs to keep them intact, letting excess liquid drip back into the pot.
8. Let the chicken rest on a cutting board for 5 minutes before serving to allow juices to redistribute.

Perfectly tender chicken that falls right off the bone with a bright, peppery kick that makes it feel anything but boring. I love shredding this over a bed of rice to soak up all that lemony broth, or slicing it thick for sandwiches that my kids actually finish.

Slow Cooker Mediterranean Bone-In Chicken Breasts

Very rarely do I find a recipe that feels both elegant and completely effortless, but this slow cooker chicken has become my go-to for busy weeknights when I want something special without the fuss. I first made it when my sister visited last month, and now she texts me weekly asking for the recipe—it’s that good!

Ingredients

Bone-in chicken breasts – 4
Olive oil – 2 tbsp
Garlic cloves – 4
Dried oregano – 1 tsp
Lemon juice – ¼ cup
Chicken broth – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Kalamata olives – ½ cup

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels.
2. Season both sides of the chicken breasts evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken breasts in the hot skillet skin-side down and sear for 4-5 minutes until golden brown.
5. Flip the chicken breasts and sear the other side for 3-4 minutes until lightly browned.
6. Transfer the seared chicken breasts to your slow cooker, arranging them in a single layer.
7. Mince 4 garlic cloves and sprinkle them evenly over the chicken.
8. Sprinkle 1 tsp dried oregano over the chicken and garlic.
9. Pour ¼ cup lemon juice and ½ cup chicken broth around the chicken, not directly over it.
10. Scatter ½ cup Kalamata olives around the chicken in the slow cooker.
11. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally.
12. Carefully remove the chicken from the slow cooker using tongs, letting excess liquid drip off.
13. Let the chicken rest on a cutting board for 5 minutes before serving.
14. Skim any excess fat from the cooking liquid in the slow cooker with a spoon.
15. Serve the chicken with the reduced cooking liquid spooned over the top.
Every time I make this, I’m amazed by how the bone-in breasts stay incredibly moist while developing that beautiful Mediterranean flavor. The olives and lemon create this bright, tangy sauce that soaks perfectly into rice or couscous—my family loves it served over a bed of quinoa with extra sauce drizzled on top.

Slow Cooker Creamy Mushroom Bone-In Chicken Breasts

Unbelievably, my slow cooker has become my kitchen superhero, especially on those hectic weeknights when I’m juggling work deadlines and family schedules. There’s something magical about throwing ingredients together in the morning and coming home to a house filled with the comforting aroma of a home-cooked meal. This creamy mushroom chicken has saved dinner more times than I can count, and it’s become my go-to when I want something fancy-tasting without the fancy effort.

Ingredients

• Bone-in chicken breasts – 2
• Cream of mushroom soup – 1 can (10.5 oz)
• Chicken broth – ½ cup
• Garlic powder – 1 tsp
• Black pepper – ½ tsp
• Fresh thyme – 2 sprigs

Instructions

1. Place 2 bone-in chicken breasts in the bottom of your slow cooker, arranging them in a single layer.
2. Pour 1 can of cream of mushroom soup evenly over the chicken breasts, making sure to cover each piece completely.
3. Add ½ cup of chicken broth to the slow cooker, pouring it around the edges rather than directly on the chicken to prevent washing off the soup coating.
4. Sprinkle 1 tsp of garlic powder evenly over the chicken and soup mixture.
5. Season with ½ tsp of black pepper, distributing it across the surface of the chicken.
6. Place 2 fresh thyme sprigs on top of the chicken, tucking them slightly under the soup mixture to release their flavor during cooking.
7. Cover the slow cooker with the lid and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
8. Remove the thyme sprigs from the slow cooker using tongs once the cooking time is complete.
9. Transfer the chicken breasts to a serving platter using kitchen tongs, being careful to keep them intact.
10. Whisk the remaining sauce in the slow cooker for 30 seconds until smooth and creamy before serving.

Oh, the chicken emerges so incredibly tender that it practically falls off the bone with just a gentle nudge from your fork. The creamy mushroom sauce develops this rich, savory depth that clings perfectly to every bite of chicken, making it ideal for serving over fluffy mashed potatoes or buttered egg noodles to soak up every last drop of that delicious sauce.

Chipotle Lime Bone-In Chicken Breasts in the Slow Cooker

Very rarely do I find a slow cooker recipe that makes bone-in chicken breasts truly shine, but this chipotle lime version has become my absolute go-to for busy weeknights when I want something flavorful without much fuss. I actually discovered this combination by accident when I ran out of my usual spices and had to improvise with what was in my pantry—now it’s a family favorite that my kids request constantly!

Ingredients

Bone-in chicken breasts – 4
Olive oil – 2 tbsp
Chipotle powder – 1 tbsp
Garlic powder – 1 tsp
Cumin – 1 tsp
Lime juice – ¼ cup
Chicken broth – ½ cup
Salt – 1 tsp

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season chicken breasts evenly on all sides with chipotle powder, garlic powder, cumin, and salt.
4. Place chicken skin-side down in the hot skillet and cook for 4-5 minutes until deeply golden brown.
5. Flip chicken and cook for another 3-4 minutes until the other side develops a nice crust.
6. Transfer seared chicken to the slow cooker, arranging in a single layer.
7. Pour lime juice and chicken broth around the chicken, being careful not to pour over the crispy skin.
8. Cover slow cooker and cook on LOW for 5-6 hours until chicken reaches 165°F internally.
9. Check chicken temperature with an instant-read thermometer inserted into the thickest part without touching bone.
10. Carefully remove chicken from slow cooker using tongs, letting excess liquid drip off.
11. Let chicken rest on a cutting board for 5 minutes before serving to allow juices to redistribute. Knowing how perfectly the chipotle rub creates that beautiful mahogany crust while the slow cooking keeps the meat incredibly juicy makes this recipe worth the extra searing step. The lime brightens everything up beautifully against the smoky heat, and I love shredding any leftovers for the most incredible tacos or topping for grain bowls the next day.

Slow Cooker Buffalo-Style Bone-In Chicken Breasts

Keeping dinner simple yet flavorful is my weeknight mantra, and these slow cooker buffalo chicken breasts have become my go-to solution when I want that spicy kick without the fuss. I discovered this method after one too many evenings staring at the chicken in my fridge, wondering how to make it exciting—now it’s a family favorite that practically cooks itself.

Ingredients

– Bone-in chicken breasts – 2 lbs
– Buffalo sauce – 1 cup
– Unsalted butter – ¼ cup
– Garlic powder – 1 tsp

Instructions

1. Place 2 lbs of bone-in chicken breasts in the slow cooker, arranging them in a single layer.
2. In a microwave-safe bowl, melt ¼ cup of unsalted butter on high for 30 seconds until fully liquid.
3. Stir 1 cup of buffalo sauce and 1 tsp of garlic powder into the melted butter until well combined.
4. Pour the sauce mixture evenly over the chicken breasts in the slow cooker, using a spoon to coat the tops.
5. Cover the slow cooker and cook on low heat for 6 hours until the chicken reaches an internal temperature of 165°F.
6. Carefully remove the chicken from the slow cooker using tongs, letting excess sauce drip off.
7. Shred the chicken by pulling the meat away from the bones with two forks, discarding the bones.
8. Return the shredded chicken to the slow cooker and stir it into the remaining sauce.
9. Serve the chicken immediately while hot.
So tender it falls apart with a gentle tug, this chicken packs a tangy heat that mellows into buttery richness. I love piling it onto toasted buns for sliders or tossing it with crisp celery sticks for a lighter twist—it’s versatile enough to make any meal feel special.

Crockpot Apple Cider Bone-In Chicken Breasts

Gosh, there’s something so comforting about walking into a house that smells like simmering apples and herbs—it reminds me of those crisp fall afternoons when my grandma would have something magical bubbling away in her old crockpot. I’ve adapted her approach for busy weeknights, and this bone-in chicken version has become my go-to when I want maximum flavor with minimal effort.

Ingredients

Bone-in chicken breasts – 2 large
Apple cider – 2 cups
Fresh thyme – 4 sprigs
Garlic cloves – 3, smashed
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels.
2. Season both sides of the chicken breasts evenly with 1 tsp salt and ½ tsp black pepper.
3. Place the seasoned chicken breasts in a 6-quart slow cooker.
4. Pour 2 cups of apple cider around the chicken, being careful not to pour directly over the skin.
5. Add 3 smashed garlic cloves and 4 fresh thyme sprigs to the liquid.
6. Cover the slow cooker and cook on LOW heat for 5 hours.
7. Check the internal temperature of the chicken using a meat thermometer—it should read 165°F in the thickest part.
8. Carefully remove the chicken from the slow cooker using tongs and transfer to a serving platter.
9. Let the chicken rest for 10 minutes before serving to allow juices to redistribute.

Heavenly doesn’t even begin to describe how the chicken practically falls off the bone while maintaining incredible moisture. The apple cider creates this subtle sweetness that perfectly balances the savory herbs, making it fantastic served over mashed potatoes or shredded into tacos with a crunchy slaw.

Slow Cooker Garlic Butter Bone-In Chicken Breasts

Every time I come home to the incredible aroma of this slow cooker chicken, I’m reminded why it’s become my go-to weeknight dinner. Between work deadlines and kid activities, this recipe has saved dinner time more times than I can count, and the garlic butter sauce is absolutely irresistible.

Ingredients

Bone-in chicken breasts – 4 pieces
Unsalted butter – ½ cup
Garlic – 6 cloves
Chicken broth – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the bone-in chicken breasts completely dry with paper towels.
2. Season both sides of each chicken breast evenly with salt and black pepper.
3. Place the seasoned chicken breasts in a 6-quart slow cooker in a single layer.
4. Mince all 6 garlic cloves finely using a garlic press or sharp knife.
5. Melt the unsalted butter in a small saucepan over medium heat for 2-3 minutes.
6. Add the minced garlic to the melted butter and cook for exactly 1 minute until fragrant.
7. Pour the garlic butter mixture evenly over the chicken breasts in the slow cooker.
8. Add the chicken broth to the slow cooker, pouring it around (not over) the chicken.
9. Cover the slow cooker with the lid and cook on LOW heat for 6 hours.
10. Check the internal temperature of the thickest chicken breast with a meat thermometer, ensuring it reaches 165°F.
11. Carefully remove the chicken breasts from the slow cooker using tongs.
12. Let the chicken rest on a cutting board for 5 minutes before serving.

Zesty garlic butter soaks into every bite of this incredibly tender chicken, creating a rich, savory flavor that pairs perfectly with mashed potatoes or crusty bread to soak up the amazing sauce. The bone keeps the meat exceptionally juicy, making this one of those dishes where you’ll find yourself going back for just one more piece every time you walk by the kitchen.

Conclusion

Overall, these 34 bone-in chicken breast recipes prove your slow cooker can create incredible meals with minimal effort. From comforting classics to exciting new flavors, there’s something for every taste. Try a few favorites, leave a comment sharing which recipes you loved, and don’t forget to pin this article to your Pinterest boards for easy meal planning!