How Do I Batch Cook Chicken Breasts?

You can double or even triple this recipe to prepare enough chicken to keep your freezer stocked. Just be sure to leave at least 1-inch of head space at the top of your crockpot. I have even had two slow cookers going at once! Be sure to completely cool the chicken before prepping it for freezing. Then place the chicken in zip-top freezer bags. You can freeze chicken breasts whole, in slices, in chunks or cubes and in shreds. I recommend measuring out the amount you would typically use for one recipe into individual freezer bags. Then you need only to thaw what you will be using, immediately. Clearly label and date each bag, so you can rotate your freezer stock, efficiently. Cooked chicken breasts, sealed properly in bags with as much air removed as possible, will keep up to 6 months in the freezer.

How Do I Cook Chicken Breasts In Bulk in the Oven?

Chicken Breasts baked in the oven can be as juicy and tender as those cooked in your slow cooker. Chicken roasted in this way is delicious and easy to batch cook for the freezer, too. The boneless skinless chicken breasts require much less time to cook, when baking, so you will need to be watchful to prevent overcooking. Bake them on sheet trays at high temperature for only about 20 minutes or until an internal temperature of 160° is reached. Get the full instructions, HERE .

Slow Cooker Chicken Breasts, the Juicy Secret

Description

Perfect Crock Pot Chicken Breasts are juicy, flavorful and SO easy to make! Adults & kids love this easy 4-ingredient recipe. Use this delicious chicken as the main dish or an ingredient in other recipes. Perfect for batch cooking for the freezer. This delicious chicken will be perfect in all your favorite dishes – breakfast, lunch, dinner.

Ingredients

Units Scale

4 lbs. boneless skinless chicken breasts (5 pieces) (Frozen chicken should be thawed, first.)
2 Tablespoons All Purpose Seasoning
3/4 cup chicken broth
1/4 cup butter

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Instructions

Generously season each chicken breast with All Purpose Seasoning, being sure to coat both sides.
Place each chicken breast in the bottom of the slow cooker making an effort to try to keep them in a single layer. (If doubling the recipe, there will of course be two layers of chicken.)
Add the butter and chicken broth to the slow cooker.
Place the lid on the slow cooker and set to low.
Cook on low for around 2 1/2 to 3 hours until chicken has reached an internal temperature of 160°.
Remove the chicken and place on a plate or cutting board to rest for 10 minutes and complete the cooking process. The temperature of the chicken will continue to rise and reach the USDA recommended internal temperature of 165°. Juices will redistribute during this resting period, as well. The recipe will not turn out as expected if this resting period is skipped.
Serve this delicious chicken with your favorite sides or shred/chop/slice for use in future meals and recipes.

Notes

To Make Gravy with the Drippings in the Slow Cooker:

drippings from slow cooker (about 1 1/2 cups)
1/2 cup whole milk (enough to bring liquid to 2 cups)
3 Tablespoons COLD water
2 Tablespoons cornstarch

Dissolve the cornstarch completely in the cold water and set aside.
Strain the drippings from the slow cooker into a liquid measuring cup.
Add milk to bring the level up to 2 cups.
Whisk the corn starch and water mixture into the drippings and milk in the measuring cup.
Pour everything into a small saucepan and heat over medium heat until the gravy comes to a boil and thickens.
Season with salt and pepper, to taste.

Prep Time: 5 minutes
Cook Time: 2 hours 30 min
Category: Meat, Poultry, Chicken
Method: Slow Cooker
Cuisine: American

Description

Ingredients

Instructions

Notes

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