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It’s hard enough to cook chicken properly on the stovetop or in the oven, where you have complete control of the temperature, but in a slow cooker (see which models we recommend in our equipment testing) it’s even trickier to ensure moist, flavorful chicken at the end of a long cooking time. We’ve seen soups and stews full of dry shredded chicken and braised breasts and thighs that were bland and unappealing. Here is what we’ve learned about getting juicy, flavorful chicken from a slow cooker.
Boneless, Skinless Chicken Breasts: 2 to 3 hours on Low
Boneless, Skinless Chicken Breasts
Bone-In Chicken Breasts
Drumsticks and Wings
Slow-Cooker Asian Glazed Wings
Why This Recipe Works: We love making wings in the slow cooker where the low, slow heat renders their fat and leaves them meltingly tender. First we built flavor with a dry rub of brown sugar and ground ginger, then we cooked the wings in the slow cooker until tender. Finally we broiled the wings, glazing them partway through, until browned and caramelized. For a tasty Asian‐inspired glaze, we used thick, sweet hoisin sauce, balancing its sweetness with some rice vinegar and a tablespoon of spicy Sriracha.
1 tablespoon packed brown sugar
*We prefer to buy split chicken wings, but you can purchase 4 1/4 pounds of whole wings and split them yourself.
1. Mix sugar, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in bowl, then rub mixture evenly over chicken; transfer to slow cooker. Cover and cook until chicken is tender, 3 to 4 hours on low.
2. Adjust oven rack 10 inches from broiler element and heat broiler. Place wire rack inside aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray. Transfer chicken to prepared sheet; discard cooking liquid. Broil until lightly charred and crisp, about 10 minutes, flipping halfway through cooking.
3. Meanwhile, combine hoisin, vinegar, and Sriracha in bowl. Brush wings with one‐third of sauce and continue to broil until wings are browned and sticky, about 10 minutes, flipping and brushing wings with one‐third more sauce halfway through cooking. Brush wings with remaining sauce and serve.
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