Perfect slow cooker chicken breasts
Discover the ultimate slow cooker chicken breasts recipe. Juicy, flavorful, and tender - a delightful culinary experience. A must-try for all cooking enthusiasts.
Ingredients:
- 1/4 cup fine salt
- 1/4 cup sugar
- 1 lemon, scrubbed and quartered, plus 2 1/2 tablespoons fresh lemon juice
- Four 7-ounce skinless, boneless chicken breast halves
- 3 cups extra-virgin olive oil
- 3 garlic cloves
- 2 fresh bay leaves
- 2 thyme sprigs
- 1 rosemary sprig
- 1/2 teaspoon whole black peppercorns
- Kosher salt
- 2 large egg yolks
- Crusty bread and green salad, for serving
Instructions:
- Combine 5 cups of cold water with fine salt and sugar in a large mixing bowl, stirring until fully dissolved. Squeeze the juice from 2 lemon quarters into the mixture. Place the chicken in the bowl, cover it with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours.
- Meanwhile, in a 6-quart slow cooker, mix olive oil, garlic, bay leaves, thyme, rosemary sprigs, black peppercorns, 1 1/2 teaspoons of kosher salt, and the remaining 2 lemon quarters. Cook covered on low heat until the oil reaches 200° on an instant-read thermometer, approximately 1 hour. (The oil can remain in the slow cooker on low for up to 6 hours.)
- Take out the chicken from the brine, pat it dry, and move it to a plate. Discard the brine. Lower the chicken carefully into the warm oil using tongs. Cook covered on low until the chicken reaches 155° on an instant-read thermometer, about 40 minutes. Use a slotted spoon to transfer the chicken and garlic to a plate. Keep warm by covering with foil. Discard the lemon quarters and herbs. Pour 1 cup of the infused oil (leaving out the peppercorns) into a measuring cup using a ladle and let it cool until slightly warm, for around 15 minutes. Save the rest of the oil for another recipe.
- In a blender, blend the egg yolks with lemon juice, 1 of the cooked garlic cloves, and 1/2 teaspoon of kosher salt until the mixture is smooth, which should take about 30 seconds. While the blender is on, slowly drizzle the 1 cup of cooled oil until the mixture becomes creamy, approximately 1 minute. Season with more kosher salt if needed.
- Carve the chicken and serve it with the aioli, bread, and salad.
Summary:
- Calories: 7051 kcal
- Fat: 679 g
- Protein: 187 g
- Carbs: 69 g
- Potassium: 3009 mg
- Magnesium: 255 mg