Amateur in the kitchen looking for advice, this recipe says to put the chicken breast for 2 and half hours on low, this seems like a very short time to me, as I have always thought that chicken needs to be in for about 5 hours, the argument here is that any longer and it will be rubbery, what to do?
https://masonfit.com/carolina-bbq-crockpot-shredded-chicken/
by PalpitationOk5726
5 Comments
Looks like you’re cooking enough to shred, and then leaving it on warm for a while after – once shredded the warming function will finish everything off very easily and nicely 🙂
Yeah, this recipe seems sus to me, but of course hard to say if you’ve never tried it! I read the comments and the only two people who mentioned the cooking time both added, one did 4 hours and one did 8 and they both liked it. If you’re up for experimentation you could always cook for two hours and then temp the chicken. If it’s not cooked to your liking…keep cooking.
When I’ve cooked chicken breast I’ve cooked it for 3 to 3 1/2 hours on slow and the texture is fine but that’s to eat as it is. As previously said it’s for shredding then will have further cooking in the sauce, it will be thoroughly cooked.
It looks like the recipe calls for an additional hour of low/warm heat after you shred the chicken after 2 1/2 hours.
It’s largely going to be a function of how thick your breasts are. I’d check them after a couple hours. Cut into one to see, or even just see if you think they’ll shred easily.
Slightly underdone is going to be OK because you’re going to shred them and put them back into the sauce on warm for another hour. They’ll cook a bit more.
If you’re worried they won’t get done enough in the allotted time, you could cut the breasts in half so they’ll cook faster. If you do, I’d check them at the 1 1/2 hour mark.
The bottom line is that they’re going to be fine if you cook them a little longer than indicated, as long as you don’t cook them absolutely to death. There’s nothing drier than an overcooked chicken breast.