No-thaw, low-fat crockpot chicken

IMG_1186It really is this easy: Dump 5 pounds of frozen chicken breasts in cooking spray-coated crock pot. Add half a cup of water and 2 teaspoons each of salt, pepper and garlic powder. Turn device to the “low” setting, get on with your life, and when you return around 8 hours later, you’ve got a big pot of juicy, fork-tender chicken ready for consumption and/or to use in various other dishes or sandwiches over the next few days.

I hate cooking meat, and have never baked chicken to my picky carnivore son’s satisfaction, so this is a life changer. I never even have to touch the raw flesh. Just dump it right out of the package.

This is a meat thermometer. It costs less than $5. If you're going to try this recipe, make sure you use one!

This is a meat thermometer. It costs less than $5. If you’re going to try this recipe, make sure you use one!

Now, there’s some debate on the Internet about whether it’s safe to do this. But if you use a meat thermometer, I’m not sure what the problem is. If the chicken is 175 degrees in the center, it’s good to go. (It actually gets about 10 degrees hotter than that, in my experience.) By that point, it will shred easily with a fork, which is another indication of not only whether it’s done but how tasty it’s likely to be. (But seriously: Use a thermometer! Why guess?)

When you consider that you can almost always find chicken breasts on sale somewhere or other for around $2 a pound, this is a heck of a lot of burritos, stir fry, and sandwiches for $10.

This recipe came from gimmesomeoven.com, and for once I didn’t change a thing.

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