There are two categories of cooking chicken.
First is when the chicken is the main attraction. This is not today’s post.
Today, we are talking about how to cook chicken when it is the ingredient in another dish.
I’ve tried all the ways…poaching, grilling, baking, bone-in, bone-out, roasting…and today I am sharing with you my favorite “recipe” for Slow and Low Chicken. Barely a recipe, and more of an approach, this formula yields tender, succulent chunks of chicken every time.
Start with boneless skinless chicken breasts, season them with salt and pepper, add about one cup of liquid (water or canned broth), cover them tightly in an oven-safe dish, and set them in a low oven for a long time. You really cannot mess this up.
Two things happen. The low heat keeps the chicken from becoming tough. And, the covered pan creates an environment full of hot chicken steam that keeps the chicken from even thinking about drying out.
Once the chicken is fully cooked (165 on a meat thermometer if you’re concerned), you can shred it while it is still hot, or cool it completely (keep it covered) and chop it later.
A lovely solution for cooking chicken!
Low and Slow Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup water or chicken broth
- Preheat oven to 300 degrees. Choose an oven-safe baking dish that will comfortably hold the chicken without much extra space. You want the chicken to take up most of the space in the dish.
- Place the chicken in a baking dish and sprinkle evenly with the salt and pepper. Add the liquid. Cover tightly with foil.
- Bake for two hours. You can either shred the chicken while it is warm, or chill it completely in the fridge and cube it.