![]() ![]() 2 tablespoons sugar (or 2 packets Splenda).4 chicken breast halves without skin - boneless.Once you’ve sprinkled on the seasonings, put the lid on, and set the crock into the cooking unit.This recipe is from an old cookbook I have called The Working Mother's Cookbook (the original printing), and is so-named because you can put the chicken in the marinade at night and with only a few minutes work the next evening, have a dinner fit for company. So unless you want to reduce the liquid back down on the stove later, you may want to add hot sauce or other liquids like lemon juice or freshly squeezed lime at the very end, after you’ve removed the meat from the slow cooker. Keep in mind that the meat will release quite a bit of its own juices as it cooks, which can dilute any sauce you use. Someone once told me they like to add a can of cream of chicken soup. You may also add fats like butter or olive oil for flavor, or sauces like BBQ Sauce, Buffalo Wing Sauce, or soy sauce. Sometimes I do dried or fresh herbs, like rosemary or thyme: I sprinkle it on by eye, but 1/2 a teaspoon of seasoning mix per pound is a good place to start. You can also go simple with a touch of garlic powder and Italian seasoning. If I know I’m using the meat for something Mexican-themed like tacos or burritos, I’ll sprinkle in some Taco Seasoning or Fajita Seasoning. You may also add whatever seasonings you like, and it’s an easy recipe to doctor up. Grind some black pepper on both sides as well: This is important for the most evenly cooked, juicy slow cooker chicken breast or thigh meat. Make sure that most of the meat is in contact with the bottom of your slow cooker. ![]() Whole chicken – Low setting for 6-8 hours or high for 3-4 hours. Always check for doneness by using a thermometer, targeting an internal temperature of 165F for white meat, and 170F for dark meat.īone-in breasts – Add approximately one hour (4 hours total)īoneless chicken thighs – Subtract approximately one hour (2 hours total)īone-in thighs – Similar cooking time (3 hours total) If you prefer to use a different cut, that’s totally fine, but cook times will vary. ![]() Step by Step Overview:įirst, you’re going to take a 2lb package of boneless skinless chicken breasts, and snuggle them as evenly as you can into the bottom of the slow cooker: Let the meat cool before shredding or cutting – Rest the meat for at least 10 minutes before shredding or cutting, otherwise the juices will run out, and the meat will be dry. If I’m throwing this into a Tortilla Soup, I might add a little Sazon Seasoning, or if I’m making Curry Chicken Salad, I might throw some curry seasoning on top while cooking. However, feel free to season the meat however you’d like. Season to your liking – Often times, I will make this crockpot chicken breast simply with salt and pepper, as I intend to use it in other recipes where there is a dressing or sauce. If you really want to do multiple layers, you will need to add broth to cover so the meat cooks evenly, but I don’t like this as much because it dilutes the seasonings. Single layer is best – In order to not require any liquid, the chicken breasts will need to be in a single layer, each in contact with the crock pot. The general rule of thumb is every time you take the lid off, you’re adding 30 to 60 minutes of extra cooking. Do not open the lid – No matter what slow cooker you use, try not to take off the lid at all during cooking, as this dramatically lengthens cooking time. ![]()
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