Crock Pot Nacho Chicken Dip - Recipes That Crock! (2024)

FAQs

Can I use water instead of chicken broth in crock pot? ›

Chicken stock, low-sodium chicken broth, or water: I prefer chicken stock or low-sodium chicken broth if I have it on hand because it adds a little more flavor, but water works equally well.

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!

Add liquid such as chicken broth, water, or citrus juice to keep the chicken moist. The liquid provides necessary moisture during the cooking process, preventing the chicken from drying out and becoming tough. Chicken broth, for instance, not only keeps the meat moist but also adds flavor to the dish.

I find about 3 hours on low is just right, with one single layer, for the meat to fully cook through to 165F. This time may vary slightly with different brands of slow cookers, or with smaller versus larger breast pieces. Always check doneness with a meat thermometer.

You could possibly substitute another stock, water, water and dry white wine, milk, really thinned out tomato puree, or even beer. I always keep some bullion paste in my pantry or fridge, or some bullion packets to use in a pinch when I don't have freshly made stock. Measure some water. Add bouillon cubes.

We found that the only way to cook chicken (and turkey) in a slow cooker is on the low setting and for a relatively short amount of time.

For a whole chicken – Place it in your slow cooker breast side down. Cover with the lid and cook on High for around 4-5 hours or Low for 6-8 hours. For bone-in pieces - Arrange chicken pieces in a single layer in the slow cooker. Cover with the lid and cook on High for around 3-4 hours or Low for 4-6 hours.

If a dish usually takes: 15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low. 30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low. 1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low.

When we look at the material, it's evident that slow cookers and Crockpots consist of the same three components: Glass lid, pot, and heating element. However, Crockpots generally have ceramic or porcelain pots, while most slow cookers have a metal pot.

Slow cooking uses moist heat. The slow cooker is best for meats that have a lot of connective tissue and that are very tough (and typically fairly inexpensive). The connective tissue is turned to gelatin after slow cooking in moist heat for several hours. That is why tough meats become “fork tender” in the slow cooker.

Why is my chicken tough after cooking in crockpot? ›

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.

Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. And in many cases, water actually produces a better-tasting result.

If you have beef or vegetable broth, feel free to use whatever you've got. It will probably change the flavor of the dish a little bit depending on how much you use, but it will still taste great! Better Than Bouillon Chicken Base is probably our favorite go-to bouillon item to use as a chicken broth substitute.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

To ensure the dinner cooks correctly and doesn't get soggy, decrease the amount of liquids you add. Usually only ½ to 1 cup of liquid does the trick. And, for extra flavorful results, try using liquid like broth, wine, or juice, instead of just plain water.