Can't find my crockpot...

C

carianna-in-wa

Well-known member
Stupid freaking move. We're in a transition house right now waiting for the house we're building to be done. (Silly us, we actually believed them when they said we'd be in last September!)

In the meantime, we've been living since August in a rental house with a TON of stuff boxed up in a storage unit. One of the items I cannot locate is my crockpot. (Or my food processor, or or my griddle, or many other things...) I need to cook 4 boneless, skinless chicken breasts for the buffalo dip and I normally do that in my crockpot. What method would you use in place of that to keep the chicken moist and shreddable?

Carianna (living in housing limbo hell)

 
You might try poaching them.

Put the breasts in a skillet and cover them with water. Bring to a boil and keep at a rolling boil for about 15 minutes, or until the chicken is cooked. Remove from water and cool. Shred at will.

I feel your pain...your crockpot is probably with my ironing board.

 
Here is Julia's method. I use it frequently for chicken salad.......

Preheat oven to 400. Season breasts lightly with s&p and a little lemon juice. Heat 4 T butter to bubbling in a casserole on top of the stove, roll the breasts in butter and lay wax paper over them. Cover the hot casserole and set in the middle level of the preheated oven until done. She says 6 to 8 minutes but I find it more like 15.

I use an Allclad saute pan on top of the stove and then pop it in the oven.

 
Ok... poaching it is. Speaking of the buffalo dip...

has anyone ever replaced the ranch with a blue cheese dressing? I just wondered if it would make a difference.... I noticed in that poaching post that MCM said she sometimes added some blue cheese sprinkles in there. That sounds kind of yummy.

Carianna

 
Rotisserie Chichen?

I never buy them unless they are organic chickens from Whole Foods or similar. The ordinary super market ones are shot full of growth hormones and antibiotics plus who knows how much fat and flavoring. No thanks, I'll poach my own organic chicken. I am a convert ever since I interviewed a contract chicken grower for a health study I work on for the US Dept of Public Health.

 
There's nothing like dealing with a food agency to turn you off food.

I once edited a training course for restaurant workers. I didn't eat out for months.

 
Actually - found that Costco rotisserie adds more flavor & is my norm now

unless I just can't get there in which case I will poach or bake. The main thing is to keep heat low and poach, not boil, in order to keep it tender and make it shred best.

 
About 6 months ago I bought my first rotisserie chicken ever...at Costco,

because a friend just raved about them. They're tasty little things.

 
Carianna, I always use blue cheese dressing instead of ranch in the buffalo dip....

I use Marie's chunky blue cheese dressing. But I have never used as much dressing as the recipe calls for...I just add until I'm happy with the taste, maybe about 1/2 of the amount. I just made this for New Year's Eve...it was a hit as always.

I do like the idea of the blue cheese crumbles too!

 
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