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Moderator_Deanne
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345
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Posted:
Jun 18, 2008 7:22 PM
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Boy did lauradewoody call that one or what?
Thanks for the info st. boisterous. I've never cooked chicken in my crockpot but this makes sense.
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349
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Posted:
Jun 18, 2008 3:58 PM
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MMMMMM................chicken mush...
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636
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Posted:
Jun 18, 2008 3:21 PM
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Yes, I can provide a technical explanation for those who are interested... Crockpot cooking is technically a braise which is why bone-in and dark meat works best. It has more collagen and fat to melt as it cooks and be absorbed by the meat. Otherwise (with white, boneless breasts) all that occurs with cooking is the shrinking and squeezing of the muscle fibers (think of it as a sponge- being wrung out)- and you end up with dry meat. Continued cooking of the fibers will make them tender (the muscle fiber- bundles will come apart), but they will be dry. And if cooked for the amount of time that is usualy called for in a crockpot recipe-they will fall apart. Now, the muscle fibers will eventually reabsorb some of the liquid- but if the fibers have totally fallen apart- you will get little benefit. Thus, it makes little sense to braise chicken breast (unless you want chicken mush)!  However, if you're someone who has a tendency to overcook breast when grilled, baked etc (where they dry out and get tough very easily), then a braise or poaching will give you some wiggle room. Just be sure to limit the cooking time to something reasonable (like 20 minutes or so).
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37
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Posted:
Jun 18, 2008 2:17 PM
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> I guarantee that St b has a much more technical
> explanation about this, something about how the
> fibers break down or something, I don't know , but
> slow cooking breasts often results in dry, tough
> meat. There are ways to help avoid this, like not
> cooking as long, leaving the skin on, starting with
> partially frozen meat, etc. In my experience
> crockpotting with chicken, I've had good results
> using both b/s chicken and non-b/s. I don't think I
> would slow cook plain breasts with no sauce or
> veggies like I would a whole chicken.
Boneless, skinless chicken breasts cook through in about 20 minutes. Every minute after that =overcooking them. As they continue to overcook, the moisture inside the meat is expelled, so they get drier and drier.
This happens even if you cook them in liquid. The juice inside the chicken ends up outside the chicken. Like when you make stock or broth.
If you cook boneless, skinless breasts for hours in a crockpot you overcook them past the point where they are simply dry to the point where their fibers actually break down. So you have dried out meat but now it's falling apart. Lots of people confuse the falling apart meat for being nice and tender but that couldn't be farther from the truth.
If you don't mind dry but falling-apart meat and you are going to moisten it with liquid, then you probably won't be too bothered by the fact that the crockpot chicken has been badly overcooked. It might still taste ok to you.
But for other people, that kind of texture isn't desireable.
This is why bone-in and skin on chicken is so much better in a crockpot. The bone requires longer cooking and the skin helps keeps the juice in.
Hope this helps.
Bonel
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Posts:
349
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Posted:
Jun 18, 2008 10:51 AM
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I guarantee that St b has a much more technical explanation about this, something about how the fibers break down or something, I don't know, but slow cooking breasts often results in dry, tough meat. There are ways to help avoid this, like not cooking as long, leaving the skin on, starting with partially frozen meat, etc. In my experience crockpotting with chicken, I've had good results using both b/s chicken and non-b/s. I don't think I would slow cook plain breasts with no sauce or veggies like I would a whole chicken.
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Moderator_Jane
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246
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Posted:
Jun 18, 2008 10:24 AM
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> I cook chicken breasts in the crockpot all the time.
> I put them in frozen with a couple cups of water and
> whatever seasoning I like and they come out great and
> moist.
I also use frozen boneless chicken breasts or skinless boneless thighs for several recipes. I did read in the cookbook for my new slow cooker, that if you use frozen meat your liquid or sauce should be warmed.
I've never done it that way, but next time, I'll give it a try.
Jane
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Moderator_Deanne
Posts:
345
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Posted:
Jun 17, 2008 4:41 PM
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I've never heard not to put white chicken meat in a crockpot. Is there any reason why it would be bad? There are bunches of recipes out there for slow cookers.
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Posted:
Jun 17, 2008 12:01 PM
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I don't know what you're doing to your chicken, but I cook mine like this all the time and it's never anything but great!
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75
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Posted:
Jun 17, 2008 11:30 AM
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I made crock pot bbq chicken the other day, I just put in some chicken legs (or whatever you prefer) with equal parts (about 3/4 c each) soy sauce, bbq sauce and honey. Delicious and never dry!
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15
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Posted:
Jun 17, 2008 10:05 AM
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I cook chicken breasts in the crockpot all the time. I put them in frozen with a couple cups of water and whatever seasoning I like and they come out great and moist.
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220
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Posted:
Jun 16, 2008 10:37 AM
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They'll end up dry and rubbery if you cook them for that long. But you can if you want. Boneless, skinless white meat should never be cooked in a crock pot.
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Posts:
1,127
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Posted:
Jun 16, 2008 10:27 AM
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Thanks for the quick response! I've been dying to try this and was going to be bummed if I had to wait until I went back to the store. *Keeping fingers crossed* that it works as good as everyone says b/c I LOVE rotissary chicken and making chicken salad w/the left overs!
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Posts:
482
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Posted:
Jun 16, 2008 9:57 AM
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This got me curious, so I looked it up. Per the USDA,
Fryer - a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.
I suspect it would work just fine but would probably be done more quickly.
Rate this post:
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Posts:
1,127
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Posted:
Jun 16, 2008 9:47 AM
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I accidently picked up a "fryer" instead of a "roaster" at the store yesterday. Will it make that much difference if I am doing it in the crockpot?
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202
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Posted:
Jun 6, 2008 3:37 PM
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I've only used a whole roaster. I season it with salt, pepper & rosemary, put it in the pot with about a cup of white wine, and cook on high for 6 hours. Can't be easier.
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