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Easy Crockpot Chicken Breast Meal Prep Bowls Best Recipe

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This easy crockpot chicken breast meal prep bowl is the ultimate set-it-and-forget-it recipe. With just 10 minutes of prep, you get tender, flavorful chicken that’s perfect for healthy lunches all week.

Ingredients

Scale
  • 2–3 large boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter, cut into small pieces
  • Cooked rice (white, brown, or cauliflower) for serving
  • Roasted broccoli or green beans for serving
  • Cherry tomatoes, halved for serving
  • Avocado, sliced for serving
  • Feta cheese, crumbled for serving

Instructions

  1. Pat the chicken breasts dry with paper towels. Trim off any visible fat or silverskin. Place the chicken in the bottom of your crockpot in a single layer.
  2. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts and rub it in.
  3. Pour the chicken broth around the chicken (try not to wash the seasoning off the top). Drizzle the olive oil over the chicken. Dot the small pieces of butter on top of each breast.
  4. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and fork-tender.
  5. Carefully remove the chicken from the crockpot and place it on a cutting board or in a large bowl. Reserve the cooking liquid. Using two forks, shred the chicken.
  6. Pour about 1/4 cup of the reserved cooking liquid over the shredded chicken and toss to coat. Taste and adjust seasoning with more salt and pepper if needed.
  7. Divide the cooked rice among meal prep containers. Top with a generous portion of the shredded chicken. Add your chosen vegetables (roasted broccoli, cherry tomatoes, etc.). If using avocado, add it fresh the day you eat it. Sprinkle with feta cheese if desired.
  8. Let the assembled bowls cool completely on the counter (about 30 minutes) before putting the lids on. Store in the fridge for up to 4 days.

Notes

The butter trick is non-negotiable for moist chicken. Don’t overcook on HIGH. Season generously. Let the chicken rest for 5 minutes before shredding. Freeze extra cooking liquid in ice cube trays for flavor boosts.

Nutrition

Keywords: crockpot chicken, meal prep, chicken breast, easy recipe, healthy lunch, slow cooker

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