Boneless, skinless chicken breast is considerably lower in fat and calories than chicken breast with the skin left on. According to the USDA, half a chicken breast with skin has about 13.4 grams of fat and 249 calories; without the skin, the same amount of chicken breast meat has only 135 calories and 3.06 grams of fat. A disadvantage of skinless chicken, however, is its tendency to dry out. Avoid this by using a slow cooker or Crock-Pot -- the long, slow cooking process will concentrate the flavors of the chicken and added seasonings without drying the meat, and you won't have to add any fat. The basic method for cooking plain chicken breast in the slow cooker can be easily adapted to include other ingredients.
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Rinse the boneless, skinless chicken breasts under cold water and pat them dry with paper towels.
Arrange the chicken breasts in the bottom of your slow cooker. Try to keep the meat in one layer without overlapping.
Sprinkle seasonings, such as freshly ground black pepper, fresh or dried herbs and a little salt, over the chicken breasts. Sodium-free seasoning blends are a good choice if you are on a low-salt or salt-free diet.
Add just a dash of liquid -- about a tablespoon or two -- to the slow cooker. The small amount of liquid will help the chicken remain moist as it steams in the cooker. For a neutral taste, use low-fat chicken or vegetable broth. For a more distinct flavor, try white wine or lemon juice. When you want the chicken to be plain, for example when cooking it for fussy children, just add a dash of cold water.
Turn the chicken breasts over with tongs so they get a thin coating of liquid. This will prevent the chicken from sticking to the bottom of the cooker.
Place the lid on the slow cooker. Turn it on and adjust it to cook on high for three to four hours or low for seven to eight hours -- or the closest standard setting on your particular model. Choose the time setting according to your schedule.
Remove the lid about halfway through the cooking time and turn the chicken breasts over with tongs. Replace the lid and continue to cook the chicken.
Switch the slow cooker to the “warm” setting if it has one, and leave the lid in place until you are ready to serve the chicken. Otherwise, transfer the chicken to a cutting board with tongs. Slice into one of the chicken breasts with a knife and examine the middle. It should be white and steaming all the way through.