Slow Cooker Southern Fried Chicken for Two

5 from 1 vote

A comforting meal you can enjoy without overloading on calories.

21 Easy Slow Cooker Meals for Summer that Taste Incredible

I love the way that healthy eating makes my body feel, but I have to admit something: I miss comfort food. I’ve found a ton of skinny versions of my favorite comfort classics, but I thought it was impossible to make a healthy version of fried chicken. I had just about given up hope and resigned myself to have a cheat day when I discovered this Slow Cooker Southern Fried Chicken for Two. 

Okay, you’re probably thinking it’s impossible to make healthy fried chicken, and even if you could it wouldn’t be possible to easily make it in the slow cooker. That’s totally what I thought, too! This recipe must be a miracle, then, because it accomplishes both of those things. We swap in chicken breasts for  the more fat-laden dark meat and keep things light by using whole wheat Panko bread crumbs.

Why The Slow Cooker Works

You’ve heard about oven-fried chicken, right? Well, the slow cooker uses the same idea as the oven method, but it actually works a bit better. In the oven, you’re using convection heat to “fry” your chicken. That uses the air in the oven to crisp up the breadcrumbs. A slow cooker uses direct heat (more similar to a saute pan) to do the same thing more efficiently.

The slow cooker is designed to apply electric heat to your food without burning it. That’s why you can pop something in there, run a bunch of errands, and come back to perfectly cooked food. For this Slow Cooker Southern Fried Chicken for Two, we’re simply taking advantage of that fact. The breaded chicken gets cooked on the bottom as it cooks in the slow cooker, and you crisp up the top by removing the lid for the last 10 minutes.

It doesn’t get easier than that! If you’re looking for a great sauce to go along with your fried chicken, check out this incredible Asian Dipping Sauce recipe. You could also whip up a batch of our favorite barbecue sauce or serve this chicken with the store-bought sauce of your choosing. Just make sure you’re looking at those ingredient labels!

5 from 1 vote

Slow Cooker Southern Fried Chicken for Two

This wonderful and oh-so-delicious fried chicken is a comforting dish made to perfection in the slow cooker.
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Yield 2 people
Serving Size 3 ounces
Course Dinner
Cuisine American, Southern


  • 2 boneless and skinless chicken breasts
  • 1/2 cup buttermilk reduced-fat
  • 1/2 cup white whole-wheat flour
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup whole wheat panko bread crumbs


  • Lightly spray a 2 to 4 quart slow cooker with nonstick spray.
  • Pour the buttermilk into a small mixing bowl. In another bowl, combine the flour, black pepper, paprika, garlic powder, and kosher salt. Add the panko bread crumbs to a shallow dish.
  • Dip the chicken breast into the buttermilk and allow the excess to drip off. Dredge the filet into flour mixture before dipping it again into the buttermilk.
  • Press the chicken breast into the panko, pressing it gently into the breadcrumbs on each side to make sure they adhere.
  • Mist the chicken on both sides with nonstick cooking spray and place it in the slow cooker.
  • Cover and cook on high 2-1/2 hours or until the chicken has reached an internal temperature of 165 degrees.
  • Remove the lid and allow to continue cooking for 10 minutes. Removing the lid helps the chicken get crunchier.

Nutrition Information

Serving: 3ounces | Calories: 376kcal | Carbohydrates: 36g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 446mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, High Protein, Kid-Friendly, Slow Cooker

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

More by Lindsay D.


    1. Sorry about that, there are 376 calories in this recipe per serving. We have updated the nutrition information with the calorie count!

  1. I made this tonight and it was good, but the bottom was more soggy than crispy – not sure what I did wrong. Any suggestions?.

    1. Hi Jeanie, After cooking two hours, check the internal temp., or use a knife to check the center for doneness. Two hours may be enough time but it’s better to make sure before removing from the slow cooker. 🙂

    1. Kristen, I haven’t tried this recipe in the instant pot but it should work. Let us know how it turns out.

    2. Unfortunately, no. To use an Instant Pot you need to have liquid in order for the pot to build pressure and seal. This would make the chicken in this recipe soggy.

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