Table for One
I Finally Learned to Love Chicken Breasts, Thanks to My Slow Cooker
A little trick that changed my meal-prep game forever.
Photo by Rocky Luten
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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69 Comments
Milla
July 26, 2020
Googling brought me here. I needed a recipe for chicken breasts on a 90 degree day, and was delighted tío find your recipes for one. Question: is there any way I can use all that left over milk? I would be ashamed to waste it.
Mimi G.
April 16, 2019
These turned out to be (3 hours later) hard, tasteless rocks. Even using the chicken for other dishes is questionable. Very disappointed.
BeyondBrynMawr
April 30, 2019
Maybe the 3 hours are the issue - the recipe says to cook on low for an hour, then flip and cook for another 30 minutes to an hour, so it looks like you might have almost doubled the cook time.
Eric K.
August 5, 2019
So sorry to hear, Mimi. Yes, 3 hours is a very long time to cook chicken breasts, even in the slow cooker...
paseo
April 4, 2022
Don't blame the recipe (that you didn't follow) for the overcooked chicken. Total cooking time was 1.5 hours, which you doubled. Maybe get a thermometer to get an accurate temp read and read more carefully.
Beth
April 16, 2019
Even though my chicken breasts had been in the freezer for about 10 months, they still came out juicy and tender with this method. Only thing I didn't like was the faintly tart taste of the sauce from the lemon. Next time I'll add more seasonings for more flavor and maybe a little honey or stevia to cut the tartness. Definitely the best way to cook them. In reading the comments, this recipe lends itself to infinite variations too.
Suzy S.
April 14, 2019
I think Eric’s slow cooker is hotter than mine — 3 hours, and, though technically cooked, quite tough. Flavor was MUCH better than most ways I’ve had them. Next time, I will either plan for 4 hours on low, or slice them horizontally so they are thinner. But there will be a next time, because they were moist and had a lot of flavor.
Bella95
April 13, 2019
Thanks for this. I really don't use my slow cooker enough. Not a fan of poached meat but this does look good enough to try. My usual method with chicken breasts is to slice thinly and coat with parmesan, egg and breadcrumbs. Makes a chicken breast go a long way, they only take a minute to cook and are great cold in a sandwich too. I also mix the leftover egg, parm and breadcrumbs and add nutmeg to make passatelli in broth. Get a two course meal for not much cost and also waste nothing. Win, win. I'm also cooking for one and do pretty much the same as you with roast chicken although l often make a cheats naughty 'curry' with the leftovers. I reduce a bottle of cream with some curry powder, and frozen whole green beans then stir in shredded leftover chicken long enough to heat through. I portion up a serving of most meals l make and freeze it for something quick and tasty when l'm unwell or too tired.
Marilyn G.
April 12, 2019
My favorite method of cooking chicken breasts is the Chinese ‘White Cut’ method of cooking chicken, where the chicken is poached to a moist and velvety texture.
Bring 2 qts of water or chicken broth to boil in a large pan that is large enough to hold the chicken pieces comfortably. Place chicken breasts, about an inch of peeled ginger, cut into ‘dime’ slices, and about two-three inches of sliced scallions stalk into the pan. Bring to boil again, cover tightly, reduce heat to medium, and cook without peeking for 15 minutes. Turn flame off, and allow to cool in cooking liquid for 20 minutes. Skin and bone the chicken, and you can either shred the chicken, or cut into cubes.
Bring 2 qts of water or chicken broth to boil in a large pan that is large enough to hold the chicken pieces comfortably. Place chicken breasts, about an inch of peeled ginger, cut into ‘dime’ slices, and about two-three inches of sliced scallions stalk into the pan. Bring to boil again, cover tightly, reduce heat to medium, and cook without peeking for 15 minutes. Turn flame off, and allow to cool in cooking liquid for 20 minutes. Skin and bone the chicken, and you can either shred the chicken, or cut into cubes.
Helaine
April 11, 2019
Eric, What’s your go to crock pot? I’m looking for a new one.
Eric K.
August 5, 2019
Hi Helaine! I have this super lo-fi one: https://www.amazon.com/Hamilton-Beach-Cooker-3-Quart-33232/dp/B074T765LP
But it's from ages ago! There are some fancy-shmancy ones out there these days, if you're in the market: https://www.amazon.com/Crock-Pot-SCCPVL600S-6-Quart-Portable-Stainless/dp/B003HF6PUO?tag=food52-20 (This ones looks like the highest rated?)
But it's from ages ago! There are some fancy-shmancy ones out there these days, if you're in the market: https://www.amazon.com/Crock-Pot-SCCPVL600S-6-Quart-Portable-Stainless/dp/B003HF6PUO?tag=food52-20 (This ones looks like the highest rated?)
Vikki S.
April 8, 2019
Would this work with the chicken poached in coconut milk? That infused coconut milk would be delicious reused in a curry.
Eric K.
April 8, 2019
Totally. In that case I’d use flavorings like lemongrass, ginger, cilantro stems. That does sound delicious!
Pamela T.
January 15, 2020
Running with what I had on hand (chicken breast, coconut milk, cilantro and lemon), I used your query and Eric’s reply for inspiration and tossed in a sprinkle of curry powder and turmeric. It was certainly a satisfying dinner for night one, but tonight I riffed from a curried butternut squash recipe and added fish sauce, sriracha, maple syrup and another pinch of curry powder to the leftover coconut milk mixture. I added thinly sliced strips of chicken to gently warm for a few minutes and ladled all over rice with a squeeze of lime juice on top. Evidence of the adaptability of a good baseline recipe to work with!
Joanie922
April 7, 2019
Were you put off by the color or texture of the slow cooker chicken? Sounds odd, but sometimes the appearance of food will put me off from trying it.
Thanks for the chicken salad recipe. You may want to add slivered almonds that have been toasted in a bit of butter to the salad.
Thanks for the chicken salad recipe. You may want to add slivered almonds that have been toasted in a bit of butter to the salad.
Eric K.
April 7, 2019
Hm, I know what you mean, but these come out looking like regular poached chicken to me (because that's essentially what you're doing to them).
Buttered, toasted almonds sound incredible.
Buttered, toasted almonds sound incredible.
Joanie922
April 7, 2019
Based upon one of your other pieces about your love of roasted chicken (which I 100% agree with), I'm going to try this recipe.
Bella95
April 12, 2019
I have the same problem. There's something about the appearance of poached meat that l find utterly offputting. I'm thinking the flavour boost in these may be enough to convince me though.
Gibson2011
April 7, 2019
I'm trying the opposite approach - In an effort to cut our grocery bill and always have bones for stock on hand, I'm trying to only buy whole chicken. I usually just roast it and shred it, but I need to mix things up.
Tamara
April 6, 2019
Eric, thank you for being such a beautiful writer. For conveying how I think many of us feeling about cooking, and for also turning stereotypes on their heads. Reading your essays is like being with a wonderful friend who reminds you to take care of yourself and also to find magic in the small things. Thank you so much!
Rochelle
April 6, 2019
I may be the only person on the planet that doesn't own a slow cooker aka "Hal". But I am determined and am going to try using my Instant Pot's slow cooking function. Does anyone have any tips for this?
Eric K.
April 6, 2019
I’ve tested this in the IP and it works great! Just use the ‘Slow Cook’ function on ‘Less.’ Same idea: 1 hr first side, 30 min second side.
Janice
April 6, 2019
When you're in a hurry and have zero time to cook, put 2-3 boneless, skinless breasts in the bottom of a (ceramic) slow cooker and cover with about half a jar of your favorite salsa. 2.5 hours on HIGH (or whatever your favorite low setting happens to be). Last five minutes, smother with shredded sharp cheddar. Serve with a dollop of sour cream, rice, veggies, warm tortillas if desired, and the rest of the salsa, warmed. (The salsa in the cooker will break down and get watery.)
Janice
April 6, 2019
2-3 chicken breasts in the bottom of a ceramic slow cooker. Dump about half a jar of your favorite red salsa over them (just enough to cover). 2.5 hours on high. Last five minutes, sprinkle shredded sharp cheddar over them, melt, and serve with a dollop of sour cream. It's my "I have zero time to cook today" go-to healthy recipe. Pair it with some Mexican or coconut rice and vegetables, and serve with extra, warmed salsa (as the slow-cooked salsa can get watery). Easiest recipe I know, less than a minute of prep time, and comes out perfectly.
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