Can I adjust this crock-pot meal in this way?

[Anonymous]

I prepared a few make-ahead chicken meals from Pinterest, where you outrage chicken breasts in a Ziplock and pour a sauce/marinade over them, then freeze, and when you want to make them you defrost in fridge and hen dump the contents into a crock pot, low for 5-ish hrs.

Family didn't like the texture of the chicken this way, and I have one bag left (maple Dijon sauce on it). Can I instead pour the chicken + sauce into a baking dish and make it in the oven instead? Time and temp?

[Anonymous]

Anonymous wrote:I prepared a few make-ahead chicken meals from Pinterest, where you outrage chicken breasts in a Ziplock and pour a sauce/marinade over them, then freeze, and when you want to make them you defrost in fridge and hen dump the contents into a crock pot, low for 5-ish hrs.

Family didn't like the texture of the chicken this way, and I have one bag left (maple Dijon sauce on it). Can I instead pour the chicken + sauce into a baking dish and make it in the oven instead? Time and temp?

I'd bake at 375 for 45 minutes to an hour.

[Anonymous]

Sure. Bake at 350 for 25-35 minutes until done. Are they still frozen? Then I would cover it and bake longer.

I would use a meat thermometer or take it out and cut one breast open to check doneness. I usually bake thighs, so I might be off on the time, and I don't know your oven.

[Anonymous]

Yes, I'd bake at 400 for between 30-40 minutes, until it's bubbly in the center of the baking dish.

[Anonymous]

No, they're thawed. Thanks everyone! Hopefully everyone will enjoy them more this way.

[Anonymous]

Anonymous wrote:Sure. Bake at 350 for 25-35 minutes until done. Are they still frozen? Then I would cover it and bake longer.

I would use a meat thermometer or take it out and cut one breast open to check doneness. I usually bake thighs, so I might be off on the time, and I don't know your oven.

Yes this.

I don't like chicken in a crockpot b/c it often ends up stringy.

[Anonymous]

I just realized my OP says "outrage chicken breasts." Hiw the heck did it "correct" to that??? Lol

[Anonymous]

I only cook meat in the crock pot on high. I find the meat gets very mushy if I cook it on low.

Chicken always comes out better in the oven. It will be great.

[Anonymous]

Crockpot great for pork or meat but never chicken. Crockpot takes tough, tough cuts and trnderizes them.

Recently I've gotten excellent results from my pressure cooker so I've put the crockpot away.

[Anonymous]

Anonymous wrote:I just realized my OP says "outrage chicken breasts." Hiw the heck did it "correct" to that??? Lol

I was going to comment on that. No one likes an angry chicken.

[Anonymous]

PPs have already covered cooking in the oven, but I want to add that if you are pre-marinading for long, the chicken breasts may be getting partially cooked by the acidity in the marinade, and that contributes to mealy texture regardless of what method of cooking you use. If the chicken breasts turn white in spots then they are being cooked by the acid. If you like your marinades you might just do the marinating for a shorter time and cook immediately.