Comments | what_a_crock: Another chicken cooking question

rhondabelle in what_a_crock

Another chicken cooking question

Jan 09, 2010 19:43

I've been reading through the tags lately (it's one of my goals for this year to try at least two new recipies per month) and I keep coming across the advice to not use chicken breasts in the crock pot and instead use thighs ( Read more... )

chicken

Comments 18

ms_babygirl January 10 2010, 04:02:23 UTC

One of my favorite meals is boneless/skinless chicken breast, cooked with salsa and cream of mushroom soup for 4 hours on high, or 6 on low in my crockpot and they are never ever dry. Mine is a 5 quart.

I am guessing it is the soup, but I cannot say for sure.

stephanieanne January 10 2010, 04:13:46 UTC

That sounds delicious! Do you serve it over rice or noodles or...?

ms_babygirl January 10 2010, 04:16:14 UTC

OH! I forgot to add that I also put in a taco seasoning packet. Then after it is done cooking I mix in sour cream.

Generally I make rice to go with it, but not under, just as a side.

It's SO GOOD, and pretty low calorie if you use low fat sour cream.

stephanieanne January 10 2010, 04:17:06 UTC

Excellent! Thanks for the great recipe idea! :)

Thread 5

lothlorienlover January 10 2010, 04:31:14 UTC

I'm not sure; I use chicken breasts in mine all the time. But I wanted to say that I have the same goal of using 2 new recipes a month! yay!

ursy_ten January 10 2010, 04:37:32 UTC

I think it's because of the soups etc you are using, possibly because there is more fat content / salt / viscosity... but I'm only guessing.

I imagine a chicken breast just in the broth would not fare as nearly as well over 5 - 6 hours.

wldhrsjen3 January 10 2010, 04:38:53 UTC

:) My goal is one new recipe a week, but two a month sounds much more reasonable. And yes! I use chicken breasts all the time, and never have a problem. But I cook on low and use soup, so... I dunno. Works for us, and we all like it. :)

funkyturtle January 10 2010, 05:08:16 UTC

I suspect it's totally your time. A lot of the failed chicken breast posts I've seen on here have been people cooking them for 8+ hours. Unlike a lot of other meats, chicken breasts aren't very forgiving - not to mention, they're expensive. I keep my chicken breasts for non-crock-pot dishes that require them.

I just can't justify using such an expensive cut of meat in a crock pot (for a meal I could probably make much faster on the stove) when I can use the crock pot to make a not-so-good cut of meat absolutely amazing instead (something that stove-top or oven cooking couldn't do). For me, a large part of my crock pot cooking is done to lower grocery bills and use as much of a dead animal as possible so there is less waste. Boneless skinless chicken breasts in a crock pot just seems silly to me. Sure it can work, but you can't ignore it for 10+ hours (one of the joys of the crock pot) and it's using something much fancier and specialized than you really need.

xo_kizzy_xo January 10 2010, 10:05:57 UTC

:nodding: If I do chicken breasts in the crock, it's always the split kind (the one that still has the bone). I've left them in the crock 8-9 hours on low and it always comes out all shredded and yummy. The only pain is fishing out the bones.

The breasts used on the Crockpot 365 site are the flash-frozen type. You can get away with leaving those in the crock a little longer because the recipe presumes you're using the same thing. I've never had to leave any of those recipes on for more than 4 hours on high, 6 hours max on low. Anything longer and the chicken, because it's thin and boneless, would eventually burn.