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Help with cooking chicken breasts

Help with cooking chicken breasts

Hey all,

I’m brand new to cooking and even more so to slow cooking. I recently was looking over recipes that were using chicken. And it seems like the time people estimate varies greatly on the same heat setting.

Am I missing something?

This one says 3 hours on low – [https://www.thereciperebel.com/slow-cooker-chicken-breast/](https://www.thereciperebel.com/slow-cooker-chicken-breast/)

This one says 6-8 hours on low – [https://fitfoodiefinds.com/video-make-chicken-slow-cooker-4-ways-flavor/](https://fitfoodiefinds.com/video-make-chicken-slow-cooker-4-ways-flavor/)

How do I know what I should be doing so I don’t over/undercook?

Edit: plenty of people have expressed to use thighs. I am specifically using breast for health reasons.



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16 Comments

  1. Breast meat can get really dry if it gets overcooked, so your best bet is to use a meat thermometer the first time. Most recipes recommend a final internal temperature of 165F.

    Thighs, on the other hand, can go on and on and on in the cooker (and personally I feel like they’re a better match for slow cooking)

  2. So I see a lot of people say on this sub to use thighs and never breasts. And thighs do generally stay juicier. I just HATE THEM. I only ever have them if I’m cooking a whole chicken. So I use chicken breasts in the crock pot, as I want it to be shredded and fall apart in the end. If you are wanting to be able to slice it, then yeah you should choose a different method of cooking. But it’s all personal preference and if you prefer breast, then use it.

  3. I’m not sure why you would want to slow cook a chicken breast. Thighs are more appropriate. You can poach a chicken breast in a foolproof way in 20 min of unattended time. Nice and moist. Premarinade for flavour if you like.

  4. I use skinned chicken breasts approx 150 g each. I’ve found 3 1/2 hours is enough in either of my slow cookers. Initially used thermometer to check. (Cooking some with olives and lemons later- no recipe just getting confident thanks to these posts.)

  5. Use chicken thighs because they don’t dry out. Times differ based on the volume and type of ingredients you’re cooking with it. But the low setting time is almost always half the high cooking time.

  6. Also, keep in mind every crockpot/slowcooker is different. What works for 6hrs in one might be 5 or 7 in another. As you use it, you’ll get it figured out. It’s hard to ruin slow cooker recipes as long as you have enough liquid. My old one ran hot so i usually had to take an hour off of it if i was using low heat for 6hrs i’d have to do 5. That was just mine. As a safety note, it’s really really hard to “undercook” something in the slow cooker as well.

  7. I only have one slow cooker recipe that includes chicken breasts, because the trick I use won’t work in most other recipes. But in my simple chicken noodle soup, I use a healthy amount of unsalted chicken broth, the seasonings of my choice, and a few healthy splashes of olive oil. Once the breasts are fully cooked, take a fork and start cutting them open in the pot. Logically you’d think the oil would just rise to the top and do nothing, but through some magical sorcery I’ve never had an issue with dryness in that dish. I prefer to cook my pasta separately, then add it to the slow cooker, stir, and serve because this method makes the dish taste less starchy. It tastes like a light yet hearty and elevated version of your basic chicken noodle soup.

    Thighs are best for most other recipes because the cooking time for breasts is shorter than the cooking times for many fresh vegetables in a dish. In dishes with tomato, thighs are also better because tomatoes are acidic and thighs hold up better to that because they’re fattier than breasts.

  8. It’s usually more flavorful & affordable to use boneless skinless thighs, but leg quarters are fine too. Breast meat will toughen & dry out when cooked six or more hours in the crockpot.

  9. Here is the no fail way to delicious boneless, skinless chicken breasts in the crockpot.

    1. Put 4-6 defrosted breasts in the crockpot
    2. Mix up [this or similar seasoning packet](https://www.mccormick.com/grill-mates/flavors/marinades/grill-mates-chipotle-pepper-marinade) – 1/4 cup olive oil, 1/4 cup water. Pour over chicken
    3. 3hrs on high
    4. Done

    These come out juicy, delicious every time.
    You could shred them but they also stay together.
    Don’t believe the haters — there’s no need to forgo the deliciousness of tender white meat for thighs.

  10. Hate to be that person but gotta mention

    chicken breast on a pan over medium high heat
    like 10 minutes each side
    lots of salt and pepper

    Easy and delicious. It gets crispy on the outsides and holds in the juices. Still use a meat thermometer.

  11. I personally use breasts in the slow cooker all the time.. sometimes from frozen. there are some casseroles and such that we make in the slow cooker with breasts for no prob. If you need to just cook breasts., a little chicken broth or water will keep them moist.

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My slow cooker lunch warmer got a lot of questions about what types of food it can heat up. Here it is in all its glory reheating last nights wings. The sky is the limit folks.

My slow cooker lunch warmer got a lot of questions about what types of food it can heat up. Here it is in all its glory reheating last nights wings. The sky is the limit folks.

Crockpot makes a lunch warmer that will reheat anything that you slow-cooked, and it tastes just like you just made it. Lunch today is last nights roast.

Crockpot makes a lunch warmer that will reheat anything that you slow-cooked, and it tastes just like you just made it. Lunch today is last nights roast.