Slow Cooker Loaded Chicken and Potato Casserole Recipe (2024)

FAQs

Do I need to brown chicken before putting in the slow cooker? ›

Sear the Chicken Before Adding It to the Slow Cooker

Pre-cooking seals in the juices in the poultry and makes it even more tender as you cook it.

Yes, chicken breast will get softer the longer you cook it, as long as it is cooked at a low enough temperature to prevent it from becoming dry and tough.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

We recommend putting a small amount of liquid (like broth, water or tomatoes) into your slow cooker. It will help prevent burning and its steam cooks the chicken and keeps it moist. Be sure to follow these other slow-cooker tips.

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.

For a whole chicken – Place it in your slow cooker breast side down. Cover with the lid and cook on High for around 4-5 hours or Low for 6-8 hours. For bone-in pieces - Arrange chicken pieces in a single layer in the slow cooker. Cover with the lid and cook on High for around 3-4 hours or Low for 4-6 hours.

Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.

With the exception of larger recipes (like 8+ servings), It only takes 2.5-3.5 hours on LOW for boneless, skinless chicken breast to be fully cooked in the slow cooker.

Can you overcook chicken in the slow cooker? Yes, it is possible! If the meat is cooked too long it could end up dry and not juicy and tender. The recommended times in my recipe are ideal for juicy results, but if you use less chicken than the recipe calls for I would recommend checking it sooner.

Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.

How long should you slow cook chicken? ›

Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

Cook on low for 6-8 hours until chicken is tender and cooked through. Remove lid and let chicken cool for 10 minutes or so before shredding (so we don't burn ourselves!) Use two forks to shred the chicken right in the crockpot. The chicken will absorb any liquid in the pot as you shred it.

Adding some liquid to the slow cooker is an essential step, and ensures that the chicken is tender and juicy.

Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.

Yes, raw chicken can safely be cooked in the slow cooker. A slow cooker is designed to cook raw meats. The long (slow) cooking time combined with the heat from the pot creates steam that safely cooks the meat.

Skipping browning isn't a shortcut, but is instead another path to delicious results. Think about chicken soup: Because the chicken isn't browned, it's spoon-tender with a delicate flavor. The same goes for chicken mafe, chicken tinga, khao man gai and so many other classic dishes.

Browning Is Better

And if you dredge the meat in flour before you brown it, your sauce will thicken up to make a gravy. You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.

Research conducted by USDA FSIS indicates it's safe to cook large cuts of meat and poultry in a slow cooker.