Crock Pot Chicken
9 years ago
last modified: 9 years ago
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Please help. ? re: crock pot bbq chicken breast.
Comments (17)I don't like the taste of dark meat poultry, so I usually substitute breasts for dark meat in chicken recipes. But the last time that I tried boneless skinless breasts in the crockpot they ended up being overcooked; there was a lot of liquid in the curry recipe, so they weren't technically 'dry,' but the texture was not tender and it was quite disappointing. The crockpot that I used tends to run 'hot' so they overcooked really fast (about 2 hours on high). In contrast, I've used that crockpot to make the exact same curry recipe with bone-in chicken breasts, pre-browned on the stove, and those breasts were very tender although I cooked them longer than 2 hours. So if you are using boneless/skinless breasts I'd recommend that you keep a close eye on them to make sure you take them out before they're overcooked....See MoreChicken Breast In A Crock Pot
Comments (4)Not to mention a combination of High and turned to Low - or Low and turned to High towards the end. What are the other ingredients? Is it being stewed in a liquid base or baked with other ingredients like rice, stuffing mix, potatoes or other vegetables? I don't often cook in a slow-cooker, but the one chicken recipe I do use (especially in the summer) is for Baked Chicken and it is a dry cooking method. So as islay_corbel, perfectly put it, "I think it depends". There isn't just one method or temperature better than another, it depends what you want the end result to be, AND to be used for -- shredding, slicing, dicing, soup/stew, casserole, or directly from the slow-cooker to your plate as a single serving of meat. Crock-Pot Baked Chicken Put several wads of foil in the bottom of the Crock-Pot. Place seasoned chicken pieces (I usually use thighs or breasts) on top of the foil. Heat 1 hour on High and 6-8 hours on Low. The chicken will be browned like chicken baked in an oven rather than stewed in liquid. The foil keeps the chicken raised out of the liquid. -Grainlady...See MoreCrock pot receipe needed: sweet and sour chicken
Comments (10)I make sweet and sour chicken in the crockpot all the time. I don't think it will necessarily be a flop. Here are some tips for success - use all thighs or a mix of breasts and thighs--not the super-size breasts. Brown the meat first before putting in the crockpot. Don't cook for 8-10 hours, cook on low for 4-5 hours. I always start the dish on high til it gets up to temp and then turn down to low. Do not put the green peppers in the crockpot, green peppers turn bitter when slow cooked. Saute the green peppers in some canola or soy oil and add them before serving the chicken. Don't add the cornstarch at the start. When the chicken is done, take it out and add the cornstarch to thicken the sauce. I usually pour all the sauce ingredients of the crockpot into my braising pan to thicken with cornstarch. Then I add the chicken back in and serve the whole dish from the braising pan--I like it for presentation. I serve over brown rice--yum! These tips work with all my crockpot chicken recipes--moroccan chicken and chicken cacciatore too. I get raves when I serve these dishes to guests, which is something I wasn't expecting for me preparing meat dishes since I am usually vegetarian when cooking for myself. The tips came from the Cooks Illustrated/America's Test Kitchen Cover and Bake Cookbook. Good luck, and report back how it worked....See MoreI'll Share My Recipe if you Share Yours May 1
Comments (5)Thanks for starting this today, Jasdip! My computer seems to be toast today. Not responding to anything. I'm using DH's puter now but don't have access to my recipe files. Hopefully I haven't already posted this one. Brie and Apple Chicken Breasts Ingredients 4 skinless, boneless chicken breast halves 1 -2 tablespoons flour 1 small apple cored and thinly sliced 4 slices Brie cheese 4 tablespoon butter 2 cups apple cider 1/2 teaspoon each salt and freshly ground black pepper 2 cups chicken broth Instructions for Brie and Apple Chicken Breasts Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat. Add the apples and saute until softened. Set the sauté pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. In the sauté pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheet pan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the sauté pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each....See More- 9 years ago
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