Need tips for moist chicken breast

I've always struggled to have the breasts come out nice and moist if cooked in a crock or in the oven.

I did a quick search in here, didn't find anything in the Subject line...
I've googled, some recipes mention using a brine - which i have never done,
using flour, which I do not want to use, though I'd use a nut flour or Parmesan cheese if 'fried'

I plan to precook a lot of chx breast to get me thru the week....

any tips for really good, moist chicken breasts.

Thanks in Advance...

Terese