What is a good recipe for bone-in split chicken breasts, in the crock pot (or any way really)?
Because it is leaner, chicken breast can tend to dry out in the slow cooker, so make sure to follow the timings and heat settings in the recipe. Here is a recipe from our files:
Slow Cooker Chicken Jambalaya
Prep: 15 minutes Cook: 5 hours Low or High 3 hours Cook: 45 minutes high
Makes: 6 servings
8 ounces skinless, boneless chicken breast halves
1 16-ounce package frozen loose-pack pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onions)
8 ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 cups water
1 14-1/2-ounce can diced tomatoes with jalapeno peppers
1 8-ounce package jambalaya rice mix
1. 1. Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice, if present.
2. 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice. If cooking on low-heat setting, turn to high-heat setting. Cover and cook 45 minutes more or until most of the liquid is absorbed and rice is tender. Makes 6 servings.