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I don't know about steamed, but the crockpot will cook some juicy chicken.
Here lately I have been broiling chicken breasts in the oven. I take a pack of about 3 breasts, slice them lengthwise so they are thinner then marinate them in some Dale's, lemon pepper, onion powder and about a tablespoon of vegetable oil. Then I wrap foil around my baking pan (easy clean-up) put on the chicken and place the oven rack on the topmost setting. Turn on Broil at the High setting and let heat for a few minutes, put in the chicken and broil until it looks done on top - then turn breasts over and broil the other side. This probably takes 12-15 minutes TOTAL. This is REALLY tender and juicy.
Have you tried cooking in pure-clay cooking pots?? the chicken turns out very moist and well seasoned with the spices, don't need to pre-season the meat. Its also very healthy to cook in these pots.
idk if it works for steamed chicken but when I bake chicken i turn the pieces over half way through cooking then let the meat rest after (about 5-10 minutes). My chicken is always nice and juicy.
I only bake chicken, even if it is for chicken salad or a casserole. You must have fat to seal in moisture, and don't over cook. I always bake my chicken with skin on. At the very least, coat the top of skinless chicken breasts with a little butter or vegetable oil before baking.
I've posted this before, but lately I've been putting sundried tomatoes in oil and herbed goat cheese under the skin, then drizzling on the oil from the tomatoes. Very flavorful. 350 for 30-45 mins.
I only bake chicken, even if it is for chicken salad or a casserole. You must have fat to seal in moisture, and don't over cook. I always bake my chicken with skin on. At the very least, coat the top of skinless chicken breasts with a little butter or vegetable oil before baking.
I've posted this before, but lately I've been putting sundried tomatoes in oil and herbed goat cheese under the skin, then drizzling on the oil from the tomatoes. Very flavorful. 350 for 30-45 mins.
Good advice, and that sounds delicious!
The only time I do skinless chicken breasts is in the crockpot with a good sauce on it. I keep it on low the whole time. The chicken comes out tender and falling apart. Otherwise, it's skin-on the whole way. So much easier -- the chicken still can dry out, but you have a wider margin of error.
Are you saying place it in a slow cooker..(with what , how long)
Then make your choice whether to do all of the above afterwards?
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CAN chicken breast be cooked moist!?
