Slow Cooker General Tso's Chicken - The Recipe Critic (2024)

FAQs

Why is my chicken tough after cooking in crockpot? ›

Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big.

Yes, chicken breast will get softer the longer you cook it.

While this isn't the fastest cooking style, the wait is always worth it. The flavor and tenderness of the meat are unbeatable! Plus, because the meat cooks at a very low temperature over a longer period of time, you are free to get on with your day without having to constantly monitor your food.

Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can). Add the chicken to the slow cooker, overlapping only as much as necessary. Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.

We found that the only way to cook chicken (and turkey) in a slow cooker is on the low setting and for a relatively short amount of time.

5. Add liquid such as chicken broth, water, or citrus juice to keep the chicken moist. The liquid provides necessary moisture during the cooking process, preventing the chicken from drying out and becoming tough. Chicken broth, for instance, not only keeps the meat moist but also adds flavor to the dish.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

There is nothing worse than overcooked, dry chicken. But I can think of a very close second. Mushy, mealy, stringy chicken, which is sometimes the result of cooking low and slow for an extended period of time.

Cover and cook medium boneless, skinless chicken breast on LOW for 1 ½ to 2 ½ hours (for other cuts of chicken, such as boneless things, or bone-in chicken breasts or thighs, and for cooking times on HIGH, see the blog post above). Check the chicken for doneness with an instant-read thermometer.

You do not need to brown meat before you place it into the slow cooker. By browning meat, you will cause the meat to intensify the flavor. That will make the meat taste so much better.

Do you fry chicken before putting in a slow cooker? ›

Chicken breast fillets can be placed directly into the slow cooker, but to create richer, deeper flavours and better visual appeal, first sear the chicken breast in a hot pan over medium-high heat on each side for 1-2 minutes.

Place 2 pounds boneless, skinless chicken breasts and 1 cup stock, broth, or water in a 4-quart or larger slow cooker. Cover and cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.

As long as the breast pieces are in a single layer, in contact with the slow cooker, then no, it's not necessary to add any chicken broth or chicken stock. If you're doing multiple layers, you will need to add liquid to cover the meat, but I don't recommend this. The seasonings won't stick as well.

Rubbery chicken is usually an indicator of overcooked chicken. The longer the chicken cooks, the more moisture it loses, and without moisture, the protein fibers become elastic, AKA rubbery.

Moisture: Introduce moisture to the chicken to help soften it. You can do this by marinating the cooked chicken in a sauce or broth for a while. This can help rehydrate the meat and add some flavor. Just be careful not to over-marinate, as the chicken could become mushy.

There is nothing worse than overcooked, dry chicken. But I can think of a very close second. Mushy, mealy, stringy chicken, which is sometimes the result of cooking low and slow for an extended period of time.

That said, when chicken breasts cook too long they can get dry and chewy, which is why many slow cooker chicken recipes call for chicken thighs. If you want to do a longer cook (up to 6 or 7 hours), we suggest using dark meat—but remember, the longer the thighs cook the softer they become and more likely to fall apart.