topic Crock Pot Chicken Question (and Pressure Cooker) in Kitchen

Crock Pot Chicken Question (and Pressure Cooker)

beach-mom — Wed, 05 Aug 2015 20:04:35 GMT

My family likes only chicken breasts. I've been substituting them in recipes where it calls for legs and thighs for years. But I recently got the Taste of Home - All Seasons cookbook, and there are a number of delicious looking recipes that call for chicken legs and thighs.

So I thought I'd ask the experts. Do any of you substitute too? Do you change the liquid amount any (I usually add just a little more)?

Also, if you have a pressure cooker, do you substitute there too?

TIA!

Re: Crock Pot Chicken Question (and Pressure Cooker)

PINKdogWOOD — Wed, 05 Aug 2015 20:15:59 GMT

Hubby & I love Tast of Home. We subscribe to the magazine and have the same cookbook you have. Everyday I also receive an email from them for 'daily' recipes to try. I make a LOT of their recipes.

I also love to use my crockpot for a lot of dinners, so easy and fast to put together a few items, turn it on and walk away. Well, almost walk away. I do check on maybe two times throughout the cooking process.

II also love to use thighs for many recipes, a lot of times it may call for breasts but if I don't have white meat then I'll use whatever I have. I buy bulk breasts, thighs, tenerloins, and wings. Don't usually buy legs although we obviosuly like dark meat.

I will not usually skimp on liquid because I find if I don't have enough in the crockpot it will cook done/away and then my meal is dry. I don't have a pressure cooker, they tend to scare me.

Re: Crock Pot Chicken Question (and Pressure Cooker)

ChynnaBlue — Wed, 05 Aug 2015 20:20:52 GMT

I substitute the opposite way. I find chicken thighs to be more moist and flavorful out of a crock pot than chicken breasts. I'll use breasts in the oven or on the stove, but rarely in a crock pot.

Re: Crock Pot Chicken Question (and Pressure Cooker)

HonnyBrown — Wed, 05 Aug 2015 22:13:05 GMT

I didn't have good results making chicken breasts in the crock pot. It would always dry out and shred, even if I left the bone in.

Chicken thighs, for me, hold their moisture and flavor much better.

Re: Crock Pot Chicken Question (and Pressure Cooker)

Sooner — Thu, 06 Aug 2015 02:47:49 GMT

I always use breasts but the breasts with the skin on and on the bone are far far better. I don't like thighs at all--they have too much fat in them for me. You can take the skin off the breasts after they are cooked, and it doesn't add that much fat that way.

Re: Crock Pot Chicken Question (and Pressure Cooker)

Fressa — Thu, 06 Aug 2015 14:01:25 GMT

I always use boneless, skinless chicken breasts in all my cooking regardless of the vessel. I follow the receipe as is however I make sure that the chicken breast are totally covered with some type of liquid. I'm a big fan of using stocks and broths in whatever sauce I'm cooking. It gives it a bit more flavor especially in the crock pot. I use herbs more than extra salt and pepper for our health issues and usually add some garlic.