Last month, I spoke at a healthy eating/heart health trends luncheon meeting with cardiac nurse Christa Wilborn.
Wilborn prepared boneless, skinless chicken breasts in the oven, and I lamented how many slow-cooked dishes involving boneless, skinless chicken seemed drier than their bone-in counterparts.
While that is often true, it doesn’t mean they can’t be successfully used. Watch the timing and make sure you have a healthy amount of liquid.
If you are using harder vegetables, such as the acorn squash in this one, be sure they are closer to the slow cooker’s heat source, as they will take longer to cook.
In this case, the acorn squash slices are on the bottom, the chicken breasts next, and apple slices on top of the chicken breasts.
If you have the ability to check the chicken and know if your slow cooker tends to cook faster, the chicken may be done in just 5 hours. So much depends on the individual cooker and how thick the chicken breasts are.
If you are at work and can’t check this one, you may want to make it a weekend dish when you can keep more of an eye on it.