🍗 Slow Cooker Raw Cubed Chicken
General Tips:
-
Cut chicken evenly: 1–1.5 inch cubes cook best.
-
Use bone-in or boneless chicken: Boneless cooks faster; bone-in adds flavor but takes longer.
-
Add some liquid: Slow cookers need moisture to prevent drying out. Use broth, sauces, or diced tomatoes.
Basic Method:
Ingredients (example base):
-
1.5–2 lbs raw chicken breast or thighs, cubed
-
1 cup chicken broth or sauce (tomato-based, cream-based, or teriyaki, depending on recipe)
-
1 onion, chopped
-
2–3 cloves garlic, minced
-
1–2 cups vegetables (carrots, bell peppers, potatoes, etc.)
-
Salt, pepper, and spices to taste
Instructions:
-
Layer Ingredients:
-
Place vegetables at the bottom of the slow cooker.
-
Add raw cubed chicken on top.
-
Pour in liquid and sprinkle seasonings over everything.
-
-
Cook:
-
Low setting: 4–6 hours
-
High setting: 2–3 hours
-
Chicken should reach an internal temperature of 165°F (74°C).
-
-
Optional Thickening:
-
If you want a thicker sauce, stir in 1–2 tablespoons cornstarch mixed with cold water during the last 15–30 minutes of cooking.
-
-
Serve:
-
Serve over rice, pasta, or alongside roasted vegetables.
-
Tips:
-
Avoid overcooking: Cubed chicken cooks faster than whole pieces; check doneness early if using smaller cubes.
-
Add delicate vegetables (like zucchini or peas) in the last hour to prevent them from turning mushy.
-
For extra flavor, brown the chicken cubes in a skillet before adding to the slow cooker.
I can also give a specific recipe idea—like slow cooker chicken curry, chicken taco filling, or creamy chicken casserole—using raw cubed chicken. Do you want me to make one?
