Cooking chicken breasts in a crock pot or slow cooker is a convenient and delicious way to prepare this healthy protein. However, there is some debate around whether chicken breasts should be completely submerged in liquid when cooking them this way. There are good arguments on both sides of this issue. In this article, we’ll explore the pros and cons of submerging chicken breasts during crock pot cooking so you can decide for yourself what works best.
The case for submerging chicken breasts
There are a few potential benefits to fully submerging chicken breasts in liquid when cooking them in the crock pot:
More even cooking
When chicken breasts are surrounded by liquid, it helps the meat cook more evenly. The hot liquid transfers heat all over the chicken, including the innermost parts. This can prevent overcooking on the outside while the inside remains underdone. Submerging helps ensure the chicken cooks through without becoming dry or rubbery.
Tender and moist result
The constant contact with hot liquid keeps chicken very moist and tender as it cooks low and slow. The meat soaks up flavorful juices instead of losing moisture to evaporation. Many cooks find submerged chicken breasts turn out juicier and more tender compared to cooking them directly on top of vegetables or a bed of onions/aromatics.
Food safety
When chicken is fully submerged, it reaches safe internal cooking temperatures faster. The hot water bath essentially pasteurizes the meat. At sustained temperatures above 165 F, any potentially harmful bacteria are killed. This reduces the risk of foodborne illness compared to slow cooking in dry heat alone.
More flavor infusion
Submerging allows the chicken breasts to soak up spices, herbs, and flavor from surrounding broth or marinades. As it cooks, the meat absorbs liquid seasonings for more flavor infused meat. The constant contact with flavorful liquid gives greater depth of taste.
The case against submerging
However, there are also some potential cons to fully submerging chicken breasts:
Diluted flavor
While submerged chicken absorbs some flavor, it can also dilute taste. Delicate seasonings and spices on the meat’s surface wash off into the surrounding liquid. This can make the chicken blander or less flavorful than desired. The chicken ends up tasting more like the broth or cooking liquid.
Waterlogged texture
Too much moisture absorption while cooking can lead to an overly wet, mushy texture. Some cooks find submerged chicken unappealingly waterlogged compared to drier cooking methods. The meat seems boiled rather than roasted or sautéed.
Skin problems
Submerging can also cause issues if cooking chicken with the skin on. Constant moisture exposure makes the skin soggy and less crispy. It can even prevent the skin from browning or crisping up at all. For desirable crispy chicken skin, dry heat exposure is needed.
Dilution of sauce/gravy
The liquid used to submerge chicken gets diluted with released juices and moisture. This can negatively impact flavor if you wanted to use the resulting cooking liquid as a sauce or gravy. With less concentrated flavor, the sauce may need extra seasoning or reduction after cooking.
Key factors when submerging chicken breasts
If you do want to submerge your chicken breasts, here are some tips for best results:
Use flavorful liquid
Choose cooking liquid that will add flavor to the chicken, whether broth, wine, salsa, barbecue sauce, etc. Water alone will make the chicken bland. Use stock, juices or creamy sauces to impart more taste.
Brown first
Browning the chicken first adds color, texture and caramelized flavor. Pat the meat dry and quickly sear it in a pan before placing in the slow cooker.
Remove skin
For moist, tender meat, remove the skin before submerging chicken pieces. This prevents soggy skin texture issues.
Add vegetables
Cook chicken on top of chopped veggies like onions, carrots, celery, and garlic. This lifts the chicken above the liquid a bit while adding flavor.
Watch temperature
Don’t boil the liquid or let it get above 180°F to avoid overcooking. Lower temperature poaching produces tender results.
Natural release
Allowing the crock pot to naturally release steam before opening avoids overcooked, dry meat.
Shred for sandwiches
Shred submerged cooked chicken breasts to remove excess moisture. Use shredded chicken for tacos, sandwiches, casseroles or soups.
Conclusion
Overall, submerging chicken breasts in liquid can lead to juicier, more tender and flavorful meat when slow cooking. However, the technique may dilute flavor and skin texture in some cases. Consider your desired end result, seasoning approach and serving style when deciding. For very moist chicken, fully submerging has clear benefits. But for ideal crispy skin and concentrated sauce, drier cooking methods may work better. Pay attention to the liquid temperature and texture as the chicken finishes cooking. With some trial and error, you can find the submerging method and timing that works best in your recipe and crock pot setup for ideal chicken breast results.
Cooking Time Chart for Chicken Breasts
Here is a helpful cooking time chart for chicken breasts in a crock pot or slow cooker:
| Chicken Breast Size | Cook Time (Low Setting) | Minimum Internal Temp |
|---|---|---|
| Boneless, skinless – 1 lb | 3-4 hours | 165°F |
| Bone-in chicken breasts – 2 lbs | 4-6 hours | 165°F |
| Boneless, skinless – 2 lbs | 4-5 hours | 165°F |
| Boneless, skinless – 3 lbs | 6-8 hours | 165°F |
Cooking times can vary based on crock pot model, amount of liquid, temperature of ingredients, and desired doneness. Always check chicken is fully cooked through by cutting into thickest part of breast and ensuring it has reached safe minimum internal temperature as measured by a food thermometer.
Tips for Browning Chicken Before Crock Pot
Browning chicken first adds deeper flavor and texture versus simply dumping raw meat into the slow cooker. Here are some tips for pre-browning:
Pat chicken dry
Use paper towels to remove excess moisture from the surface of chicken. Drier skin browns better. Remove skin if desired.
Use high heat oil
Coat skillet with oil safe for high heat like avocado, grapeseed or refined coconut oil. Heat until shimmering before adding chicken.
Don’t crowd pan
Cook chicken in a single layer with space between pieces. Crowding lowers temperature and leads to steaming.
Flip once
Let chicken cook undisturbed for 2-3 minutes until nicely browned before flipping. Cook other side 1-2 minutes.
Blot fat
Use paper towels to blot chicken after browning to remove excess fat before slow cooking.
Flavor as desired
Season with spices, herbs or sauces after browning to add flavor that sticks to the chicken.
Transfer to slow cooker
Place seared chicken pieces into crock pot on top of vegetables, broth or sauce as desired.
Browning for just 5-10 minutes per side adds moisture-sealing flavor and texture before braising chicken in the slow cooker.
Top 5 Crock Pot Chicken Breast Recipes
Here are 5 highly rated, easy chicken breast recipes for the slow cooker:
1. Chicken Tortilla Soup
This classic hearty soup is packed with chicken, beans, corn and veggies simmered in tomato and chicken broth. Top with tortilla strips, avocado, cheese and cilantro.
2. Honey Garlic Chicken
Chicken thighs or breasts cooked until falling-apart tender in a sweet garlic sauce of honey, soy sauce, and ketchup. Serve over rice.
3. Chicken Fajitas
Spiced chicken nestled in sautéed peppers and onions turns into succulent fajita meat after a few hours. Stuff into warm tortillas or eat as a bowl.
4. Balsamic Chicken and Vegetables
Chicken breasts cooked with potatoes, green beans and carrots in a tangy balsamic sauce for an easy one-pot meal.
5. Chicken Parmesan
Breaded chicken breasts cooked until tender and juicy, served over spaghetti with melted mozzarella cheese and marinara sauce.
The moist environment of the slow cooker results in perfect chicken breasts every time. Let flavors mingle and meat become fall-off-the-bone tender for easy shredded chicken.
FAQs
Is it okay to cook frozen chicken breasts in a crock pot?
Yes, you can cook frozen chicken breasts in a slow cooker without thawing first. Add 1-2 hours to the cook time. Make sure chicken is completely submerged in liquid if cooking from frozen to prevent dry sections.
Do you need liquid to cook chicken in a crock pot?
Some liquid is needed, usually 1 cup or more, to prevent burning and help chicken cook evenly. Use broth, salsa, barbecue sauce, canned tomatoes, etc. If chicken releases enough juices, you may not need added liquid.
Can you overcook chicken in a crock pot?
Yes, it’s possible to overcook chicken in a slow cooker if left too long. Chicken can turn dry, rubbery and stringy. Use cooking time charts as guides and check doneness with a thermometer to avoid overcooking.
How do you keep chicken breasts moist in a crock pot?
Tips for moist chicken include submerging in broth/sauce, using boneless skinless breasts, shredding cooked meat, keeping lid on, avoiding lifting lid, and allowing natural release of pressure.
Should you cook chicken breasts high or low in crock pot?
Cook chicken on low if possible for best moisture retention. High can lead to dry, stringy texture. If needed, cook 4 hours on high or 6-8 hours on low until chicken reaches 165°F internally.
Conclusion
Cooking chicken breasts in the slow cooker can lead to amazing results when done properly. Consider the pros and cons of submerging versus cooking directly on aromatics. Brown chicken first when possible and use adequate cooking liquid for braising. Check for doneness with a food thermometer to ensure food safety and prevent overdrying. With flavorful seasoning and the right technique for your recipe, crock pot chicken breasts can become a delicious staple meal.