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Jan 10, 2007 03:03 PM

boneless chicken breast in the crockpot

does anybody have any tried and true recipes?


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  1. 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).

    1. IMO boneless chicken breasts don't do well in a crockpot. They dry out.

      4 Replies
      1. re: C. Hamster

        Agreed. The point of the crock pot is to save time on things that needs a long simmer. Bonelss chicken breast doesn't. I'd just make it straight without the crock pot.

        1. re: OnceUponABite

          I'll make that a 3rd "not in the C.P." Mix up everything else and then just heat it up when you get home. Toss in the chicken and cook until it's done. It won't take more than 30 mins.

          1. re: HaagenDazs

            Chiming in here - I find that boneless chicken in the CP is disastrous.

            1. re: miss_mia

              I'll join the mob. Chicken breasts will be dry as a bone if they're cooked in a crock pot..

      2. 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.

        1. thanks for all your responses. I kind of thought that it wouldn't work, but I figured I would try!! There are some nights that I want to serve chicken, but I would like to just come home and eat instead of cooking/waiting.

          1 Reply
          1. re: mom2

            Boneless skinless thighs are the way to go on this! I throw them in frozen which helps keep them from overcooking if I'm gone all dat

          2. 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.