boneless chicken breast in the crockpot
does anybody have any tried and true recipes?
Here's one I like:
about 4 chicken breasts
1 can (about 2 cups)crushed or cut pineapple, drained
about 1/2 cup maple (or maple flavored) syrup
about 1/4 cup lemon juice (fresh is best)
1 or two tablespoons prepared mustard
about 2 teaspoons soy sauce
2 tablespoons butter, chopped into bits
Mix all together so chicken breasts are surrounded and cook in slow cooker (or Dutch oven).
Generally speaking, everyone's correct about not putting chicken breasts in a crock pot. At least not for traditional recipes. I've put some time trying to develop a crockpot chicken breast confit, and, although I was never completely successful, I think it can be done. It involved submerging chicken breast slices in fat and cooking on low for a few hours. I tried it a few times with chicken fat, butter, and clarified butter. It was very tasty, but my goal was to re-create the rich fatty tender white meat in a wingette. I think the root of my problem was my crockpot. Even though they're not supposed to go above boiling temps on low, a lot do.
Anyway, unless you want to cook your chicken breasts in fat, I wouldn't recommend putting them in a crockpot.
Seems like it might be worth dredging some boneless, skinless chicken breasts in a little salt, pepper, and flour, and sauteeing or baking them until they are cooked just right, chopping them up, and freezing them to put in dishes at the last minute. I like the idea of cooking the stew base in the crockpot and then adding the meat at the end.