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Skinless chicken breast has very little fat and cooks quickly. I would not cook it in the crock.
Yes, that is what I was worried about. So I actually used split chicken breast, which had the skin & the bone. However, towards the end of cooking it I took the skin off & I took the bone off & then used 2 forks to shred it. We had it for dinner tonight & my husband (ate 2 bowls ) and daughter loved it. The only problem was I thought I made enough for 2 meals but the little that is left will be used for my hubby's lunch tomorrow. So next time I will double the recipe so I can have a few days of no cooking.
Coconut milk would be good too, it will give a slightly thicker sauce and won't overpower the curry flavour but will complement it. Altho it may not be how your auntie made it...
Yes, that is what I was worried about. So I actually used split chicken breast, which had the skin & the bone. However, towards the end of cooking it I took the skin off & I took the bone off & then used 2 forks to shred it. We had it for dinner tonight & my husband (ate 2 bowls ) and daughter loved it. The only problem was I thought I made enough for 2 meals but the little that is left will be used for my hubby's lunch tomorrow. So next time I will double the recipe so I can have a few days of no cooking.
How long did you cook it in the crockpot? I assume you had it on a high setting, right?
Has anyone had any success with using skinless chicken breasts in the crockpot? I'm just wondering if the meat needs to have some fat on it in order to keep the dish from getting too dry.
I want to make a crockpot mean using yellow curry powder & skinless chicken breast. It seems like every crockpot recipe requires a can of mushroom soup which I'm not so sure I want to use as the taste may alter the curry flavor.
Any ideas?
my opinion is chicken breats, especially skinless and boneless should only be grilled or baked for a few minutes. White meat can get dry, chewy and doesn' t have enough flavor for long cooking.
thanks, I usually notice that, but sometimes i slip up> You are right, why are we answering her, hopefully she has cooked the chicken by now, otherwise it must be pretty well aged..
Either a can of soup or a flavor cube will add a totally unacceptable and unnecessary amount of salt to the meal. Learn to cook without high-sodium conveniences. The nutritional information provided with foods is the maximum, not the minimum allowance for sodium.
A meal does have to have a certain amount of fat/oil in it to give it mouth-feel and body, as well as access to fat-soluble vitamins (A, D, E, K). If all the skin is removed from the chicken, then a bit of butter or a half a strip of bacon in the pot will do, but then you might as well leave at least some of the skin on.
To me, the downside of crockpot cooking is that you have to get everything exactly right in the morning, when you plug it in. I'd rather stand by the stove for an hour stirring and adjusting my meal. Even with a crockpot, it's going to take you a good part of an hour to get everything else ready, anyway.
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I realize that this is an old thread but since it's been revived anyway...
I did this a couple of weeks ago and the results were fabulous:
I put 4 large skinless chicken breasts in the crockpot.
I dumped two jars of salsa on top.
I let it do its stuff for about 5 or 6 hours. I think it was on high, but it may very well have been on low. Yeah, I think it was on low.
It was delicious!
You could either shred the chicken -- it was that tender -- or serve it as breasts over rice.
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