Mexican Chicken Slow Cooker Recipe - Longbourn Farm (2024)

FAQs

What makes chicken tough in a crockpot cooking? ›

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.

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!

Is it better to cook chicken slowly? Chicken is a very versatile and lean meat with little fat or sinew, so it doesn't need long cooking for it to become tender. Both quick high heat methods such as frying, and low, slow cooking are suitable.

Always cook your boneless skinless chicken breasts on LOW for the best results. I do not recommend cooking boneless chicken breast on HIGH, as it will become very dry and tough, even if you check it early. On high, the chicken turns out drier; I consistently have the best results with low.

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

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. Transfer the chicken to a clean cutting board or large plate. While the chicken is still warm, use 2 forks to shred the meat.

Typically, a whole chicken should cook on 'Low' temperature for 7-8 hours (without opening the lid during the cook time). You will be able to tell that the chicken is done when the drumsticks begin to separate from the breast and the juices run clear.

Overcooking or cooking at too high a temperature can result in tough, dry chicken. Undercooking can leave chicken undercooked and chewy. Proper cooking techniques, such as roasting, grilling, or braising, can help maintain moisture and tenderness.

Using a nice, long, low-and-slow cook time helps chicken breasts retain plenty of moisture - but you can certainly opt to add a splash of water or chicken stock to the crockpot if you like!

Crockpots are designed to make this very easy. Roasting in the oven is hot and dry. The meat cooks faster, not very much gelatin is converted and the meat holds together better (or is tough depending on the meat). The solution is simple: Don't cook your chicken as long.

Why does my chicken always come out tough? ›

Overcooking leads to dry, tough, sawdusty meat with nearly no flavor. High doneness temperature for food safety. Salmonella is the food safety enemy in chicken that dies only at higher temperatures. But cooking chicken breast to an instant thermal-kill doneness temperature will cause it to dry out excessively.