SLOW COOKER CHICKEN BREAST
This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.
Provided by Ashley Fehr
Categories Main Course
Time 3h5m
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
- Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
- Add the chicken to the slow cooker, overlapping only as much as necessary.
- Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
- If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.
Nutrition Facts : Calories 157 kcal, Protein 24 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 451 mg, ServingSize 1 serving
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
POACHED CHICKEN BREASTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
- Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
- Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
- Separate meat from the bones and cut as desired.
POACHED WHOLE CHICKEN (CROCK POT)
Make and share this Poached Whole Chicken (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Whole Chicken
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Rub herbs and salt into cavity of chicken.
- Put vegetables in slow cooker.
- Truss chicken compactly and place in slow cooker. Add wine.
- Cover and cook on low 6-8 hours or on high for 4 hours.
- Serve hot with noodles or chill and slice.
Nutrition Facts : Calories 545.3, Fat 35, SaturatedFat 10, Cholesterol 160.4, Sodium 472.9, Carbohydrate 6.6, Fiber 1.3, Sugar 2.9, Protein 38.2
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- In a large bowl, whisk 5 cups of cold water with the fine salt and sugar until dissolved. Squeeze and add 2 of the lemon quarters to the bowl. Add the chicken, cover with plastic wrap and refrigerate for at least 1 hour or up to 6 hours.
- Meanwhile, add the olive oil to a 6-quart slow cooker along with the garlic, bay leaves, thyme and rosemary sprigs, black peppercorns, 1 1/2 teaspoons of kosher salt and the remaining 2 lemon quarters. Cover and cook on low until the oil registers 200° on an instant-read thermometer, about 1 hour. (The oil can be kept in the slow cooker on low for up to 6 hours.)
- Remove the chicken from the brine and pat dry; transfer to a plate. Discard the brine. Using tongs, carefully lower the chicken into the warm oil. Cover and cook on low until the chicken registers 155° on an instant-read thermometer, about 40 minutes. Using a slotted spoon, transfer the chicken and garlic to a plate. Cover with foil and keep warm. Discard the lemon quarters and herbs. Using a ladle, transfer 1 cup of the infused oil to a measuring cup (do not use the peppercorns) and let cool until just warm, 15 minutes. Reserve the remaining oil for another use.
- In a blender, puree the egg yolks with the lemon juice, 1 of the cooked garlic cloves and 1/2 teaspoon of kosher salt until smooth, about 30 seconds. With the machine on, gradually add the 1 cup of cooled oil until creamy, about 1 minute. Season with kosher salt.
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