"Whole chicken comes out well, its just the breasts are always dry, even with tons of broth. Weird huh" I think it is more the quantity of food in the crock pot then the fact that they are chicken breasts. I read that you should never have less than 1/3 of the crock-pot full. Maybe that is so they cook properly in that type of cooker. You could experiment and give that a try. Instead of filling it to 1/3 full with broth/water, my suggestion would be to fill the crock pot 1/3 full of vegies (you could always add to soup, omelets, etc. later in the week) then put chicken on top and add broth to almost cover the chicken. The vegies will add moisture and flavor. Somewhere I read that you put the vegies in the bottom and the meat on top.
Have a great workout today!
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If you are going to put the breasts in something like chicken and yellow rice, or chop it up small for chicken salad, they are okay.
Also, like GV said, something with gravy sauce, too. But I agree - the flavor of boneless skinless chicken thighs is far superior and it is very moist. Dump a can of chicken or mushroom soup over it and you are good to go.
Leanne Ely of savingdinner.com is a big crockpot user and recipe creator, she says she doesn't use white boneless meat in the crockpot for this very reason. It cooks too fast, even in liquid, for a crockpot, and if you have raw veggies with it then 4 hours on low is not long enough for the veggies.
You can try putting it on a timer, or putting them in while still frozen. But I think Leanne's right, the best option is to use thighs and wings instead of breasts - boneless thighs can be substituted in most recipes that call for boneless breasts.
I use boneless breasts in the crockpot for things like creamy enchilada filling, only four hours. You could try some similar recipe, like with salsa, creamy sauce or soup, with canned tomatoes Italian or Mexican, always on low 4-6 hrs but never 8-10, or, starting frozen.
But for going to work and unplugging it 10 hours later; nope, not with chick breasts.
5 medium potatoes (cut into 1 inch chunks) 1 medium red bell pepper 1 medium onion (sliced) 1 lb boneless skinless chicken breast (cut into 1 inch cubes) 1-1/2 cups chopped tomato 1 tablespoon ground coriander 1- 1/2 teaspoons paprika 1 teaspoon grated fresh ginger (or 1/4 t ground ginger) 3/4 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 cup chicken broth 2 tablespoons cold water 4 teaspoons cornstarch
Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top. In a medium bowl mix the tomatoes, all spices, and the chicken broth; Pour over chicken. Cover and cook on High 4- 5 hours (or Low for 8- 10). If using low, switch to high. Combine cornstarch and water and add to crock pot. Cover and cook for an additional 20 minutes.
Chicken Bacon Swiss Melts Crock Pot Recipe
1 box stuffing mix About 4 tablespoons water 6 boneless skinless chicken breasts (frozen) 12 slices raw bacon 1 can condensed cream of chicken soup 6 slices Swiss cheese
Spray crock pot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix . Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours. Place cheese slices on top to melt 15 minutes before serving.
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Put alittle chicken broth in the bottom of your crock pot!
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