Crispy Slow-Cooked Chicken Breast – Juicy & Tender Every Time!
Nutritional value per serving
Calories350kcal
Carbs3gram
Fat15gram
Protein35gram
Ingredients
- Chicken breasts, skin-on and bone-in (for better flavor and moisture retention)4 piece
- Olive oil (extra virgin preferred for flavor)2 tbsp
- Salt (preferably kosher or sea salt)1.5 tsp
- Black pepper, freshly ground1 tsp
- Garlic powder1 tsp
- Paprika (smoked paprika optional for extra flavor)1 tsp
- Fresh thyme (optional for aroma)2 tsp
Discover how to slow cook chicken breast so it's tender and juicy inside with irresistibly crispy skin on the outside. This recipe uses everyday ingredients and simple kitchen tools to produce a delicious meal suitable for beginners and experienced cooks alike. The total cost of ingredients is approximately $10 (8.50 euros, 7.50 pounds, 800 rupees). A serving contains about 350 kcal. This recipe is suitable for low-carb and gluten-free diets. It has a medium difficulty level and requires about 1 hour 15 minutes total time, including preparation and cooking. Food safety is paramount: chicken must reach an internal temperature of 74°C (165°F) to be safe to eat. Cross-contamination is avoided by using separate utensils and washing hands thoroughly after handling raw poultry.
Preparation instructions
Prepare the Chicken
1Pat the chicken breasts dry with paper towels. Dry skin is crucial for achieving crispy skin later. Season both sides with salt, pepper, garlic powder, paprika, and fresh thyme. Rub olive oil all over the chicken. This will help crisp the skin and keep the meat moist.
Preheat Slow Cooker and Sear Chicken
2Turn on your slow cooker to low heat. Using a large skillet, heat a bit of olive oil over medium-high heat. Place chicken breasts skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for 2 minutes. This step locks in flavor and ensures crispy skin.
Slow Cook the Chicken
3Transfer the seared chicken breasts skin-side up to the slow cooker. Cover and cook on low for 1 hour. Slow cooking at low temperature keeps the chicken juicy and tender. Check temperature at 50 minutes to avoid overcooking.
Check Temperature for Food Safety
4Use a reliable instant-read meat thermometer to check the internal temperature of the chicken. Insert it into the thickest part of the breast without touching bone. The chicken is safe and fully cooked at 74°C (165°F). If not yet reached, cook for additional 10-15 minutes and check again.
Crisp Skin in Oven (Optional but Recommended)
5If you want extra crispy skin, preheat your oven to broil. Place the cooked chicken breasts on a baking tray and broil about 3-5 minutes until skin crisps further. Watch carefully to prevent burning.
Rest and Serve
6Remove the chicken breasts from heat and let them rest for 5 minutes. Resting allows juices to redistribute, making the meat tender and moist. Serve with your favorite side dishes and enjoy!
Cooking Tips
1Always wash your hands and utensils thoroughly after handling raw chicken to prevent cross-contamination.
2Using bone-in, skin-on chicken breasts helps keep the meat juicy during slow cooking.
3If you don't have fresh thyme, dried thyme or rosemary can be good substitutes.
4For a different flavor, try adding a squeeze of lemon juice or sprinkle some chili flakes before cooking.
5If you do not have a slow cooker, you can bake the chicken at 150°C (300°F) covered in a roasting pan for approximately 1 hour.
Equipment
- Slow cooker
- Large skillet
- Instant-read meat thermometer
- Tongs
- Baking tray (if broiling for crispy skin)
- Paper towels
- Measuring spoons
Shopping List
- [ ] 4 skin-on, bone-in chicken breasts (about 1.2 kg): Look for fresh, plump breasts with skin intact, firm texture and no unpleasant odor. Choose organic or free-range if possible. Approx. $8
- [ ] Olive oil (extra virgin, 250 ml bottle): Good quality oil improves flavor and crisping. Approx. $2
- [ ] Spices: salt, black pepper, garlic powder, paprika, fresh thyme: Usually these are already in pantries. If not, small packets will cost approximately $1-2 each.
FAQ
Can I use boneless, skinless chicken breasts for this recipe?
You can, but the chicken may be less juicy and you won't get crispy skin. Cooking time might be shorter. Use a meat thermometer to ensure internal temperature of 74°C (165°F).
What if I don’t have a meat thermometer?
It's highly recommended to get one for safe cooking. Without it, cook chicken until the juices run clear and the meat is no longer pink inside, but this is less reliable for food safety.
Can I prepare this recipe in an electric pressure cooker?
Yes, you can. Cook the chicken on 'Poultry' setting for about 10 minutes, then use the broiler to crisp the skin. Always check internal temperature to ensure safety.
How do I avoid cross-contamination with raw chicken?
Always wash your hands with soap after handling raw chicken and clean cutting boards and utensils thoroughly with hot soapy water. Use separate chopping boards for meats and vegetables if possible.