Introduction

If you’ve ever made chicken breast in a slow cooker, you know that it can be tough and dry. But if you cook the breast at the right temperature for long enough, not only will you get tender meat, but also juicy flavor from the slow cooking process. No more dry chicken breasts in your kitchen!

Low and Slow

When you slow cook chicken breasts, it’s best to use low and slow cooking methods. This means that you should cook the chicken at a low temperature for a long period of time. This not only helps to tenderize the meat but also gives it more time to absorb flavor from whatever ingredients are being used in the dish.

The reason why this works so well is because tough cuts of meat (like pork ribs, pork shoulder or brisket) have lots of connective tissue that needs breaking down before they become tender enough to eat without being chewy or gristly. If you boil these types of cuts too quickly at high temperatures then this connective tissue won’t break down enough which means your dish will be tough no matter how long you let it simmer on its own–even if there isn’t much fat left on them after cooking!

High and Fast

• The cooking time is shorter.
• More of the meat is exposed to heat, so more moisture is lost.

The Right Temperature for Your Chicken Breast

When you’re slow cooking chicken breast, you want to make sure it’s cooked through. You can do this by using a meat thermometer to test the internal temperature of your meat.

The right temperature depends on how you like your chicken breasts:

• Rare: 145 degrees F (63 degrees C) or less; pink in center
• Medium rare: 150 degrees F (66 degrees C) or less; light pink in center and darker around edges
• Medium: 160 degrees F (71 degrees C); light pink throughout

Slower is better for getting tender, juicy meat.

The cooking time depends on the size of your chicken breasts and how thick they are. The smaller the breast, the faster it will cook–and vice versa. So if you want to slow-cook a smallish breast, plan on spending less time in the oven than if you were dealing with a big honkin’ slab o’ meat (which we’ll get into later).

The other factor is how much heat surrounds your meat during cooking: If there’s barely any air circulating around it on all sides–like when it’s just sitting in its own juices on top of a bed of vegetables or something–then it’ll take longer for those juices to escape from inside each piece; thusly tenderizing them from within before they even reach “medium rare” territory.

Conclusion

So there you have it! The answer to how long to slow cook chicken breast. As we’ve seen, it depends on what kind of dish you want: a juicy and tender roast or a succulent stew. But no matter what type of dish you’re making, remember that slower is better when it comes to cooking chicken breasts in the oven or slow cooker–and if all else fails? Just remember that short bursts at high heat will also do the trick nicely!