After I posted the Tex-Mex Chicken Casserole last week, I got a ton of emails and comments from you asking exactly how I make chicken breast in the slow cooker.
And even though I always thought this would be a topic too simple to post on Fifteen Spatulas, I think it’s time I finally post it so you know how to do it, because it’s definitely very useful. I make chicken breast in the slow cooker every other day, so I have the option to add protein to whatever meal I’m making at the time.
And because the chicken cooks so slowly and gently, you end up with really juicy, tender meat. Win!
First, you’re going to take a 2-3 lb package of boneless skinless chicken breasts, and snuggle them as evenly as you can into the bottom of your slow cooker:
Now, sprinkle the chicken breasts generously with salt:
And some black pepper too:
Then, you can add whatever seasonings you like. Sometimes I do fresh herbs, like thyme:
And other times if I know I’m using the chicken for something Mexican, I’ll sprinkle the chicken with taco seasoning instead.
You can really add anything you want.
Then, I put the lid on, turn the dial to “low,” and cook for 3 hours, which is how long it takes for a single layer of snug chicken breasts to reach 165 degrees F in my slow cooker.
The particular slow cooker I own is this 4-Quart Slow Cooker that cost me $18 in April 2013 (it now costs $20). Maybe one day I’ll get a more expensive one, but this one does a great job. If you have a different slow cooker, you can use a thermometer to test out how long your particular slow cooker needs to reach the proper temperature, but three hours on low is a good start.
- I don’t add broth or liquid to the slow cooker.
- I recommend only adding a single layer of chicken breasts (don’t stack them on top of each other).
- As most slow cookers state, try not to take off the lid at all during cooking, as this dramatically lengthens cooking time.
I hope this answers many of your questions, and if you have more, please post them below and I will reply. Happy cooking!
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