four raw chicken thighs or breasts in a slow cooker

Here’s a basic and reliable method for cooking four raw chicken thighs or breasts in a slow cooker. You can keep it simple or build it into a full meal. I’ll give you both the base instructions and a couple of easy variations depending on what you’re aiming for.

Basic Slow Cooker Chicken (4 Thighs or Breasts)

Ingredients:

4 raw chicken thighs or breasts (boneless or bone-in)
Salt and black pepper
Optional: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika
1/2 cup chicken broth or water

Instructions:

1. Season the Chicken

Lightly season both sides of the chicken with salt, pepper, and optional spices.

2. Add to Slow Cooker

Place chicken in the bottom of the slow cooker in a single layer.
Pour in the broth or water to keep it moist during cooking.

3. Cook

Low: 5–6 hours
High: 2.5–3.5 hours
Chicken is done when internal temperature reaches 165°F (74°C).

4. Finish

Remove and let rest a few minutes before slicing or shredding.
Optionally, reserve the cooking liquid for gravy, sauce, or storage.

Optional Variations

1. Simple Garlic Herb Chicken

Add 1 tablespoon olive oil, 3 minced garlic cloves, and a few sprigs of thyme or rosemary.
Great served over rice or pasta.

2. BBQ Chicken

Add 1 cup BBQ sauce over the seasoned chicken.
Shred it at the end and toss with the sauce for pulled BBQ chicken.

3. Creamy Ranch Chicken

Mix 1 packet ranch seasoning with 1 can cream of chicken soup and pour over the chicken.
Serve over mashed potatoes or egg noodles.

4. Mexican-Style Chicken

Add 1 cup salsa + 1 tsp cumin + 1/2 tsp chili powder.
Shred for tacos, burrito bowls, or quesadillas.

Let me know if you want it tailored to bone-in, skin-on chicken or a version with vegetables included.