Crock potAmerican
Crock-pot chicken breast
Gentle wet heat. Pull it early or it turns into gym chicken — 157°F, not 8 hours.
Made it?
3 hr 30 min · 10 min hands-on · pull 157°F · rest 8 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- boneless chicken breasts, even thickness2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- garlic powder1 tsp
- chicken stock or salsa3/4 cup
- onion, sliced (optional)1
Method
- 1
Salt, pepper, garlic powder. Onion in the bottom if you have it. Breasts in a single layer. Stock around them — they should not sit dry.
- 2
Low 3–3½ hours. Probe the thickest breast at 3 hours. Pull 157–160°F. It will climb off the heat.
- 3
Rest 8 minutes. Slice or shred in its own juice. Do not hold it on Warm for hours.
If you don’t have it
- Boneless breast → Bone-in split breasts. Bone-in can take another 30 minutes and stays juicier.
- Stock → Salsa or a can of tomatoes. Same pull. Salsa is tacos; stock is slices.
Same cook, different day
Shredded
Sandwiches or salad. Pull 157, shred in the juice, do not rinse it.
Lemon-herb
You want it to taste like a roast. Lemon, garlic, thyme in the pot. Same clock.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min