Timeline for Slow cooking chicken breast
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| May 29, 2016 at 0:12 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Jan 29, 2016 at 21:46 | answer | added | Joe | timeline score: 1 | |
| Jan 29, 2016 at 18:33 | comment | added | Kristina Lopez | More factors that would be helpful to know: what size (volume) is your slow cooker? What is the total weight of the meat? Are you planning on using the low or high setting on the slow cooker? Is the chicken going to be used as whole breasts in a meal or will it be shredded, as for pulled chicken or for taco or enchilada filling? All of these factors will affect the answer as to whether 8 oz. of canned chicken stock is sufficient for cooking the 3 boneless, skinless chicken breasts. | |
| Jan 29, 2016 at 18:19 | comment | added | Kristina Lopez | Assuming you're asking because the slow cooker is your cooking method of choice, here Phyllis, It's probably a good idea to seek out a specific slow cooker recipe to ensure that your measurements are appropriate for the type and quantity of meat being used, for best results. There's an international group on Facebook for slow cooker enthusiasts call Crock Pot Meals that has over 50,000 members who actively share recipes and there are stored recipes of all kinds on their page also. | |
| Jan 29, 2016 at 18:04 | comment | added | moscafj | I would suggest that chicken breast is not a great candidate for slow cooking due to is relative leanness and lack of connective tissue. Perhaps a better approach with your chicken stock is to poach them. | |
| Jan 29, 2016 at 17:13 | review | First posts | |||
| Jan 29, 2016 at 18:32 | |||||
| Jan 29, 2016 at 17:10 | history | asked | phyllis d | CC BY-SA 3.0 |