Most of us, well at least for me in the past, usually pass on the breast part when having chicken for dinner. This white cut of meat, which I find too lean, could end up really dry and chewy. The thing is, they don’t have to be all that less juicy. Cooking them properly, with the right method, and to a specific internal temperature should make them equally appealing as the other cuts such as wings and thighs.
Let’s start cooking. Cut your chicken into quarters. Bigger cuts such as what we’ll be making here poach much better, keeping them more moist. Reserve those small bite sized cuts for stir-fries or when deep-frying them with a breading of some sort.
Season the cuts of chicken with salt and pepper. I’ve used ground white pepper to keep the cream sauce which we’ll be finishing the dish with, free from specks of black pepper if I’ve chosen otherwise. Moreover, white pepper is noticeably less pungent than its black counterpart.
Chop the shallots as fine as you possibly can. This way we get the most flavor out of them in the relatively short poaching time. Also, doing a good job at mincing them would eliminate the need to strain the poaching liquid later as we make the cream sauce. A slight coating of butter at the bottom of the pot will ensure that the chicken pieces won’t stick. The non-stick finish of most slow cooker vessels though may be enough for you to do away with this step.
Lucky for me, I always have new slow cookers on hand and don’t need to worry about non-stick surfaces being old/used. Today, I used one of my favorite Hamilton Beach slow cookers. They make high quality products and they are generally cheaper than other brands!
Continue to the next page to see the printable recipe, ingredients list, and all that jazz! Page 2 includes more photos of the cooking process, and a few shots of the final dish to drool over LOL.