This Crockpot Chicken Breast is a simple way to add lean and healthy protein to salads and other recipes. It’s so easy!
Ingredients
For the Crockpot Chicken
3boneless, skinless chicken breasts(2 lbs total)
1.5tspsalt
1/2tspblack pepper
herbs, spices, fats, sauces, as desiredoptional
Instructions
Place the chicken breasts into the bottom of your slow cooker. They should be in a single, even layer.
Season both sides with salt and pepper, and any other seasonings, herbs, fats, or sauces that you like. See blog post for more commentary.
Cook on low for approximately 3 hours* until the meat registers at least 165F on a digital thermometer.
Let the meat rest for at least 10 minutes before shredding or cutting, otherwise the juices will run out of the meat. Then, it is ready to eat and be used in recipes.
Notes
*Slow cooker models vary a little bit in heat output, and cook time can also be affected by how large or small the breast pieces are. 3 hours should be the approximate time needed to fully cook the meat to 165F, but always check with a thermometer for doneness.Storing leftovers: Keep in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months.Reheating: If reheating from frozen, I recommend moving the meat from the freezer to the fridge the day before you use it. Otherwise, you will add extra heat to the meat and it will come out dry. If reheating thawed meat, you may microwave, saute in a pan, or warm in a 300F oven. Timing will vary depending on if you're reheating whole, shredded, or diced chicken breast. Simply check if it's warmed through sufficiently.