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Old 09-12-2014, 07:51 AM
 
Location: north central Ohio
8,422 posts, read 4,341,366 times
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Quote:
Originally Posted by nmnita View Post
Personally I do not like chicken breasts cooked in liquid and slowly. They are not the kind of meat that does well cooked that way. They need to be cooked quickly, like grilled or roasted. It is like cooking a good steak using a slow method. Slaw cooking is for meats that have fat and are tough when cooked fast. I understand you reason for wanting to avoid the hot stove, but breasts really do not take long to prepare. Here is an idea our daughter gave us years ago and it really worked well. Just put a whole chicken in your crock pot: you do not even have to use liquid, the chicken has enough to keep the meat moist. Add a little seasoning, turn on low and cook for about 8 hours. You will have a nice moist chicken with plenty of left overs.
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Old 09-12-2014, 09:15 AM
 
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One of my favorite recipe for chicken is soy/honey chicken. You can serve it over rice/noodles the first night. Chop it up next day for salad or fried rice. And yet again for stir fry with veggies etc.

It's a basic recipe of 1/3 cup of soy to 2/3 cup of honey OR 1/2 cup of brown sugar. Put into crockpot, stir. Add up to 2 pounds of chicken breasts and turn to coat well. I like a bit of sour so I add the juice of a lemon OR a tablespoon of vinegar. I also will add a dash of fish sauce if I have some on hand. Also been known to add a knob of ginger to the sauce or a few cloves of garlic.

My crockpot runs a bit on the hot side so I add a 1/2 cup of water if I am leaving it for the full 8 hours. You can also add veggies on top if you wish. But I often cook the chicken by itself so I can portion it out for different meals.

If you want a sticky glaze, remove chicken. Pour liquid to a sauce pan and reduce over medium heat for about 5 minutes. Add chicken and coat.
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Old 09-12-2014, 09:20 AM
 
6,178 posts, read 4,962,998 times
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Quote:
Originally Posted by candycanechick View Post
Hello All,

My house is awfully toasty. And, I just don't want to have the oven on or be over a hot stove. I have a slow cooker and a pressure cooker, not grill.

Please give some recommendation on some recipes that wont heat the house up any more.

I'll prefer things that I can have leftovers that reheat well. Also, what happnes if I cook chicken breast in the slow cooker without liquid? How much liquid do they need to not be a pain to clean?


Thanks!
I agree with the others that say cooking a chicken in a crockpot is not good. The meat comes out all mushy.

I know it is hot, so I only use my stove maybe once a week. I made fajitas in the crockpot the other day and they were yummy.

You can try flattening the chicken breast as thin as possible with a meat mallet. Place the meat between wax paper. Incorporate the spices when you do this. Heat up some olive oil, throw them on there and they are ready in 5 minutes.
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Old 09-12-2014, 01:47 PM
 
Location: SoCal desert
8,093 posts, read 13,187,607 times
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Quote:
Originally Posted by Clemencia53 View Post
I agree with the others that say cooking a chicken in a crockpot is not good. The meat comes out all mushy.
The only reason it gets mushy is because it was cooked too long. It can happen with beef also. (Ask me how I know, LOL)

Depending on how full the crockpot is, frozen boneless chicken breasts are completely done (no pink at all) between 4 and 6 hours. Any recipe that says 8 hours .... they lie

As for cooking in the heat - when it's 107 at 7 PM with electrical brown-outs, no way am I sauteing anything!
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Old 02-05-2015, 05:59 PM
 
Location: So Ca
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Quote:
Originally Posted by Gandalara View Post

Crockpot Southwest Chicken

1 can whole kernel corn, drained (or 16 ounce frozen)
1 can black beans drained & rinsed
16 oz. jar salsa (chunky)
4 to 6 boneless skinless chicken breasts halves
Dump corn, beans and 1/2 cup salsa in bottom of crock pot.
Top with chicken, then pour the rest of the salsa over the chicken.
Cook on low 4 - 6 hours

Can serve chicken over rice or pasta or eat without a starch. Can also serve as a burrito or salad topper, just chop up the chicken. Leftovers are good in tortillas, or used as a topping for nachos.
I recently made this and it was great; thanks for the recipe!
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