If you’re craving a comforting, hands-off dinner that’s bursting with flavor and feels like a warm hug on a plate, this Creamy Slow Cooker Chicken Breast with Parsley and Paprika Recipe is your new best friend. Tender chicken breasts slowly bathed in a subtle, creamy broth infused with fragrant parsley and smoky paprika create a dish that’s both simple to prepare and impressive to serve. Whether you’re cooking for family or just treating yourself, this slow cooker recipe transforms everyday ingredients into something truly special, with juicy, melt-in-your-mouth chicken that practically falls apart without any constant babysitting.
Ingredients You’ll Need
Gathering just a handful of straightforward ingredients, this recipe relies on each one to build delicious layers of flavor. From the bright, fresh notes of parsley to the smoky warmth of paprika and the richness of butter and chicken broth, every element works together to create a dish that’s both tasty and comforting in texture and aroma.
- ½ teaspoon salt: essential for seasoning and bringing out the natural flavors of the chicken.
- ½ teaspoon dried parsley: adds a light, herbaceous note that brightens the dish beautifully.
- ¼ teaspoon garlic powder: for a subtle layer of garlicky warmth without overpowering.
- ⅛ teaspoon pepper: provides just a hint of mild heat to balance the creaminess.
- ⅛ teaspoon onion powder: enhances flavor depth with a sweet, savory touch.
- ⅛ teaspoon paprika: the star spice delivering smoky, slightly sweet complexity and gorgeous color.
- ¼ cup low-sodium chicken broth: keeps the chicken moist while enriching the sauce with savory goodness.
- 4 boneless, skinless chicken breasts (about 2 lbs): the tender, lean protein base for this creamy slow-cooker delight.
- 1 tablespoon salted butter: melts into the broth, adding a luscious richness and silky finish.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Creamy Slow Cooker Chicken Breast with Parsley and Paprika Recipe
Step 1: Season the Chicken
Start by blending the salt, dried parsley, garlic powder, pepper, onion powder, and paprika in a small bowl. This simple seasoning mix packs a punch, giving the chicken layers of fragrant flavor and a subtle hint of smoky sweetness. Rub it generously on both sides of each chicken breast to ensure every bite tastes amazing.
Step 2: Prepare the Slow Cooker
Pour the low-sodium chicken broth into your slow cooker and nestle the seasoned chicken breasts right into the liquid. The broth’s gentle warmth will keep the chicken moist as it cooks, coaxing out tenderness while allowing the flavors to mingle beautifully.
Step 3: Add Butter for Creaminess
Cut the salted butter into small pieces and scatter them evenly over the top of the chicken. This addition is the secret behind the recipe’s signature creamy texture and velvety finish, enriching the broth and bathing the chicken in luscious flavor during those hours of slow cooking.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to low heat for about 3 hours. Patience is key here—cooking the chicken gently ensures it stays juicy and tender. You’ll know it’s ready when a meat thermometer reads 165°F in the thickest part of the chicken breasts. Resist the urge to rush this step; slow and low is the way to go for truly satisfying results.
Step 5: Rest and Slice
Once the chicken is cooked through, carefully remove the breasts to a cutting board and cover them loosely to keep warm. Letting the meat rest for about 10 minutes allows the juices to redistribute, making slicing easier and the chicken even juicier.
How to Serve Creamy Slow Cooker Chicken Breast with Parsley and Paprika Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of vibrant green color and a fresh herbal note that elevates the dish’s appearance and flavor. For an extra touch of indulgence, a dollop of sour cream or a drizzle of a light cream sauce can amplify the creamy richness beautifully.
Side Dishes
This dish pairs wonderfully with a variety of sides. Think fluffy mashed potatoes or silky polenta to soak up the creamy juices, or a crisp green salad for a refreshing contrast. Roasted vegetables like asparagus or carrots add lovely sweetness and texture, creating a well-rounded plate.
Creative Ways to Present
Transform this humble slow cooker chicken into a showstopper by plating slices atop a bed of herbed rice or serving alongside garlic butter noodles. For family-style dinners, serve the chicken whole on a platter surrounded by colorful veggies and fresh bread to mop up every bit of sauce.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making the Creamy Slow Cooker Chicken Breast with Parsley and Paprika Recipe even tastier the next day. It will stay good for up to 3 days, perfect for easy lunches or quick dinners.
Freezing
If you want to keep this chicken for longer, freezing is a great option. Place the cooled chicken and some sauce in a freezer-safe container or bag, and it will last up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Gently reheat leftovers over low heat on the stove or in the microwave, adding a splash of chicken broth or cream if needed to restore that signature creamy texture. Avoid high heat to keep the chicken tender and prevent it from drying out.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use thawed chicken breasts to ensure even cooking in the slow cooker. Using frozen chicken might increase cooking time and could result in unevenly cooked meat.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the butter with a non-dairy alternative like margarine or olive oil. The creamy texture will still come through beautifully thanks to the slow cooking and broth.
What if I don’t have dried parsley?
Fresh parsley is a great substitution; just use about twice the amount called for since fresh herbs are less concentrated. If you don’t have parsley at all, a mild herb like basil or cilantro can work too, though it will change the flavor slightly.
Can I add vegetables to the slow cooker with the chicken?
Yes, adding root vegetables like carrots or potatoes is a wonderful idea. Just be mindful of their cooking times—cut them into smaller pieces so they cook evenly within the 3-hour timeframe.
What should I do if my slow cooker doesn’t have a low setting?
If your slow cooker only has one heat level, you might want to check the chicken’s temperature sooner, around 2 to 2.5 hours, to prevent overcooking. Using a meat thermometer will help ensure perfect doneness without drying it out.
Final Thoughts
This Creamy Slow Cooker Chicken Breast with Parsley and Paprika Recipe is a delightfully easy way to enjoy a flavorful, comforting meal with minimal fuss. It’s a fantastic option for busy days when you want dinner ready and waiting without standing over the stove. I can’t wait for you to give this recipe a try and discover just how effortlessly delicious slow cooker chicken can be!
PrintCreamy Slow Cooker Chicken Breast with Parsley and Paprika Recipe
This Slow Cooker Chicken Breast recipe offers a simple and hands-off way to prepare tender, juicy chicken that is perfectly seasoned with a blend of dried herbs and spices. Using a slow cooker ensures the chicken cooks gently and remains moist, making it an ideal main dish for busy days or meal prep.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Seasoning Mix
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
Main Ingredients
- ¼ cup low-sodium chicken broth
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 tablespoon salted butter
Instructions
- Prepare the seasoning: In a small bowl, combine salt, dried parsley, garlic powder, pepper, onion powder, and paprika. Stir well to evenly mix the spices.
- Season the chicken: Rub the seasoning mixture on both sides of the chicken breasts to fully coat them and infuse flavor.
- Place chicken and broth in slow cooker: Pour the low-sodium chicken broth into the bottom of a 4- to 6-quart slow cooker. Add the seasoned chicken breasts on top of the broth.
- Add butter: Slice the salted butter into small pieces and distribute them evenly over the chicken breasts to help keep the chicken moist during cooking.
- Slow cook: Cover the slow cooker and cook on the low setting for 3 hours, or until the chicken reaches an internal temperature of 165°F as measured with a meat thermometer.
- Rest and slice: Carefully remove the chicken to a cutting board and cover to keep warm. Let it rest for 10 minutes before slicing to retain juices and achieve clean slices.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Letting the chicken rest before slicing helps keep it juicy and tender.
- Low-sodium chicken broth helps control salt content while adding flavor.
- This recipe is great for meal prep and can be stored refrigerated for up to 3 days.
- You can add herbs like thyme or rosemary for additional flavor variations.
