Slow Cooker Chicken Breast with Asian Flavors – Craving Tasty

Bone in chicken breast recipes in slow cooker

Until recently, he had been a firm believer that white chicken meat does not belong in a clay pot. Surprisingly, this slow cooker chicken breast recipe completely changed my mind. Breast meat comes out so tender, tasty and juicy that it can easily rival slow-cooked dark chicken meat.

However, it is true that the success of this dish was not a complete surprise to me. The marinade here is an adaptation of my popular Killer Chicken Thigh Marinade, which I can literally drink on my own. It’s that good! Similarly, it works incredibly well on slow-cooked chicken breasts.

I’ve been asked for a slow cooker chicken breast recipe several times on this blog, so here it is, and you won’t be disappointed. In fact, I’d be surprised if someone didn’t like it.

All you have to do is marinate the chicken overnight, give it a good seal before cooking it slowly, then put it in the Crock-Pot and cook for two hours over low heat. Two hours are enough. The chicken will be very tender, practically melt in the mouth and exceptionally delicious. You’ll love it. It tastes like slow-cooked barbecued chicken breast.

Marinating chicken is key. Give it at least 30 minutes to 2 hours, but the best results will come from 12 to 24 hours of marination.

Marinated chicken breasts in a bowl. After

mariantion, give the chicken breasts a good sear. This will add flavor and make the chicken look much more appetizing. Slow-cooked chicken breasts without scorching look pale and unappetizing.

Pan-fried chicken breasts in a cast iron skillet.

Once the chicken breasts are well browned, transfer them to the slow cooker, pour the marinade all over, cover and simmer for 2 hours. I have cooked this chicken for up to 3 hours and it was good, but 2 hours seems to be enough.

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You can try cooking chicken breast high, but I wouldn’t recommend it as high heat draws too much moisture from lean white chicken meat, tearing it a little dry. If you want to cook high, I recommend shortening the cooking time to about 45-60 minutes or until the meat in the thickest parts of the breast reaches 160F.

After 2 hours, change the slow cooker to ‘hot’ and keep the chicken in the clay pot until ready to serve.

Lovely dark golden brown wet chicken breasts inside a pot of clay.

Pot juices can be thickened if desired, although I like them as they are. If you want to thicken them, transfer the liquid to a saucepan and cook with some cornstarch or flour mixed with a little water.

The secrets of this amazing


cooking chicken breast

Bon Appetit once wrote that the biggest mistakes when cooking chicken breast are not using chicken breasts with bone and skin and not marinating them, among other things. This recipe takes into account all your recommendations and more, and it really shows.

  • Use chicken breasts with bone and skin that help keep the meat moist. There are no exceptions here.
  • Chicken is simmered; high heat causes the meat to lose more moisture.
  • The chicken breasts are marinated. It makes lean breast meat tender. A great-tasting marinade, like the one I’m using here, will add an enormous amount of flavor.
  • The breasts are not covered with fluid all the way. You don’t want to poach your chicken breasts, it will make the meat hard and calcareous.
  • Use one of the BEST TASTING CHICKEN MARINADES of all time.
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Helpful Resources:

The 4 Biggest Mistakes to Avoid When Cooking Chicken Breasts (Bon Appetit) How to

Cook’s Illustrated

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