Slow Cooker Oil-Poached Chicken Breasts is a simple way to achieve perfectly cooked, tender chicken breasts. Preparation time takes 15-20 minutes and then the slow cooker does the rest. To insure the chicken cooking within 45 minutes make sure: that you have halved the breasts, that you have allowed them to come up to room temperature, and that the poaching oil is at 200F when the chicken is placed in the slow cooker.
Slow Cooker Oil-Poached Chicken Breasts
(Adapted from recipe courtesy of Food and Wine, January 2017)
1/4 cup fine salt
1/4 cup sugar
1 lemon quartered
4 skinless, boneless chicken breasts, halved lengthwise
3 cups extra-virgin olive oil
5 garlic cloves, peeled and crushed
2 Fresh bay leaves
1 Tbsp dried thyme leaves or 2 sprigs of fresh thyme
1 fresh rosemary sprig
1/2 tsp whole black peppercorns
In a large bowl, whisk 5 cups cold water with the fine salt and sugar until dissolved. Squeeze and add 2 lemon quarters into the bowl. Add the chicken, cover with plastic wrap and refrigerate for at least 1 hour or up to 6 hours.
Meanwhile, add the oil to a slow cooker along with garlic, bay leaves, thyme, rosemary, peppercorns a couple of pinches of salt, and the remaining 2 lemon quarters. Cook, covered, on low until the oil registers 200F, about 1 hour. The oil can be kept on low for up to 6 hours.
At least an hour before cooking remove the chicken from the brine and pat dry; transfer to a plate and discard the brine. About 45 minutes before serving, using tongs, carefully lower the chicken into the warm oil and cook on low until the internal temperature registers 155F, about 40 – 45 minutes. Using a slotted spoon, transfer the chicken to a platter. Let sit for 5 minutes before serving. Serve with a fresh vegetable and crusty warm bread.