Chicken breasts in slow cooker

[Anonymous]

Any idea of how long to cook them? Mine are always way overcooked.

Thanks.

[Anonymous]

What are you doing to them? I put mine in with salsa and get shredded mexican chicken. Low, 4-5 hours.

[Anonymous]

I put mine in frozen and cook them on low for up to 8 hours and they are fine.

[Anonymous]

Use dark meat (boneless thighs are great) instead. They take longer to cook and the fat keeps them from drying out as much even if you do overcook slightly.

[Anonymous]

they always taste so dry!

[Anonymous]

If they have some sort of sauce like BBQ or enchilada, I do 4hrs on high or 6hrs on low. Always comes out perfect and so easy!

[Anonymous]

There's really no good way to cook chicken breast in a slow cooker, in my opinion. By the time it is soft enough to shred, it is dry and flavorless. Putting strong sauces like BBQ sauce on it will cover up the problem, but it is not really a solution.

The best use I've made of chicken breast in a slow cooker is to do small dice of a blend of half chicken breast and half boneless chicken thighs and use it in a chicken and white bean chili.

[Anonymous]

chicken thighs, can of cheap beer, and a bottle of salsa verde. Add spices to taste. cooks on low all day. Shred, add cooking juices if needed, serve on tortillas with rice, lettuce, and cheese.

[Anonymous]

Anonymous wrote:What are you doing to them? I put mine in with salsa and get shredded mexican chicken. Low, 4-5 hours.

This is exactly what I'm doing. Salsa, black beans and corn. I forgot about them, so I hope that 3 hours on high won't be too bad. Maybe after two I'll check and put them on low if I need to. Thanks.

[Anonymous]

Anonymous wrote:chicken thighs, can of cheap beer, and a bottle of salsa verde. Add spices to taste. cooks on low all day. Shred, add cooking juices if needed, serve on tortillas with rice, lettuce, and cheese.

This sounds really good to me, but no other dark meat eaters in my house, unfortunately.

[Anonymous]

Anonymous wrote:

Anonymous wrote:chicken thighs, can of cheap beer, and a bottle of salsa verde. Add spices to taste. cooks on low all day. Shred, add cooking juices if needed, serve on tortillas with rice, lettuce, and cheese.

This sounds really good to me, but no other dark meat eaters in my house, unfortunately.

I normally try not to be paternalistic, but I get so frustrated by people who both claim chicken is boring and insist on eating the most boring part of the chicken that I just started repeatedly tricking my family into eating chicken thighs until they all started liking them.

[Anonymous]

Anonymous wrote:chicken thighs, can of cheap beer, and a bottle of salsa verde. Add spices to taste. cooks on low all day. Shred, add cooking juices if needed, serve on tortillas with rice, lettuce, and cheese.

Yum. Adding that to next week's meal plan.

[Anonymous]

Anonymous wrote:There's really no good way to cook chicken breast in a slow cooker, in my opinion. By the time it is soft enough to shred, it is dry and flavorless. Putting strong sauces like BBQ sauce on it will cover up the problem, but it is not really a solution.

The best use I've made of chicken breast in a slow cooker is to do small dice of a blend of half chicken breast and half boneless chicken thighs and use it in a chicken and white bean chili.

This. I have Slow Cooker Revolution, which has a few recipies with chicken breasts, but really, they just aren't good cooked that way unless you've diced them up. Chicken thighs cook much better.

[Anonymous]

You have to cook chicken breasts in a liquid in a slow cooker. I also look for breasts that are not the leanest breasts or have some thigh meat.

I find that I can do a taco filling (cook in diced tomatoes, shred, and then let the shredded chicken sit and absorb the liquid) or a stew that involves lots of broth.

[Anonymous]

I put a family pack in with 2c of water or stock and cook for 4h on low or 165F. Then they shred easily