Chicken Breast is not the best meat for SC...try thighs! The lady at MCCormicks recommended this to me. I have a Ronson and have to double quantities of of liquid to prevent the drying out. I also don't panfry / brown any of meat beforehand.
I'm wondering if yours is too hot. I would try cooking something and using the low setting instead of where you would usually use the high.
Or alternatively, maybe you are cooking the meat for too long first and it is drying out a bit much before it gets to the slow cooker IYKWIM. As far as I know you are really only supposed to seal the mean before you put it in to give it flavour rather than cooking it through.
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