How long does it take to cook chicken on low?

With most recipes telling you to brown chicken first, then add it to the crock pot, can you put raw chicken in the slow cooker right from the start?  Personally, I don’t ever brown chicken, I put it in raw – what you have to understand is that if you brown the chicken first, by frying it, you are giving it a fast start to the cooking process, so you will need to cook the slow cooker recipe longer if you are using raw chicken.

I will ALWAYS start raw chicken off by putting the slow cooker onto high for at least one hour – until I can hear and see the contents bubbling, before I turn it down to low to continue cooking.  If your slow cooker has an AUTO setting, it does this for you.

I should add that I’m “funny about meat” and don’t even like to touch raw meat, yet even I am happy enough to cook chicken from raw in my slow cooker just about every time.

Once you’ve got the chicken boiling, which the HIGH setting will do – it’s no different to if you were stewing chicken on your stovetop in a saucepan!  The sauce is boiling at way above the “safe”temperature for chicken.  Turning down to the Low setting is then setting it to simmer, it’ll still be really hot and bubbling a little, so simmering.  This long cooking process enables the chicken to cook thoroughly all the way to the middle!

Cooking a Whole Chicken in a Slow Cooker

Many people do cook a whole chicken in a slow cooker – all of these are put in raw – and a whole chicken has the added complication of its shape and the internal cavity to “worry about”.  But knowing that thousands of people regularly cook their Sunday roast in this manner should give you the confidence that it’s OK to put raw chicken pieces into the crock pot from the start.

Cooking a Chicken Breast Joint in a Slow Cooker

You can put a raw boneless chicken breast joint into the slow cooker, I do it all the time: Slow Cooker Boneless Chicken Breast. How long it takes will depend on the size/weight and the size/power of your slow cooker. I cook a 560 grams chicken breast joint in a cheap 3.5 litre slow cooker in 4-5 hours starting from a raw defrosted chicken breast roast.  For a raw frozen chicken breast I’d add an extra hour.

Microwave Your Chicken First

If you’re of the nervous type – then an alternative for you might be to microwave the chicken pieces to cook them before you add them to the slow cooker already hot and cooked.  To do this spread the chicken pieces out in a microwave bowl, cover with cling film and pierce the film to allow some steam  to escape (or use a Sistema microwave breakfast bowl with a tight lid, open the little vent) – then microwave on full power for 5-6 minutes, checking by eye that it’s cooking.  You can buy the Sistema microwave breakfast bowls at John Lewis or Lakeland, or online through Amazon UK – they are wider, so you have a larger surface to lay out the pieces separately, or the tightly fitting lid is great for giving it all a shake before microwaving for a second 1-2 minute blast!

How Long to Cook For?

If I’ve used a pack of fresh, raw, chicken, put straight into the slow cooker, then I will cook it for 1 hour on HIGH and then 4-5 hours on LOW.  Raw chicken, just cooked on a low setting, will usually cook in 4-6 hours if you haven’t overfilled your slow cooker with ingredients.  The more sauce in the pot and the fewer pieces of chicken, the shorter time’s needed.

To Be Sure, To Be Sure

If this still freaks you out a little bit, then the way to tell that any meat is safe and cooked through to the middle you will need to buy and use a simple (preferably digital) meat thermometer.

The safe temperature for cooked chicken is 165° Fahrenheit (75° Celsius). Simply insert the thermometer into the thickest part of the meat and read the temperature off the display.  If chicken is cooked so the middle is 165°F/75°C then it’s reached the temperature that makes it safe.

Personally, I’m happy and confident that cooking chicken in the slow cooker for more than six hours is more than enough time for my chicken to be safe.  I use a 3.5 litre slow cooker and will typically have it up to half full of chicken and a jar of sauce, or chicken and other food.  If your slow cooker is significantly larger, or fuller, than this, then either get yourself a meat thermometer to be doubly-sure, or give it a final one hour’s cooking on HIGH!

Q/A:

Q: How to reheat left over roast chicken safely: It’s essential that you get it reheated throughout to at least 75C, use a food thermometer if you’re unsure. Don’t skimp with reheating chicken, if you’re unsure and don’t have a meat thermometer, then just cook it longer…

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.

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updated Aug 31, 2022

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Behold the single food that has revolutionized my weekly meal plan! From tacos to salads to grain bowls, the simplicity and versatility of shredded chicken really can’t be beat. Thanks to the slow cooker and a foolproof ratio, making a large quantity of shredded chicken at once is possible. Here’s how you do it.

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Slow Cooker Shredded Chicken

Get Started with Two Ingredients

It doesn’t get much easier or more versatile than slow cooker shredded chicken. It’s a set-it-and-forget-it superstar, and requires just two ingredients. Start with boneless, skinless chicken breasts and your choice of water or chicken stock. I prefer stock, if I have it handy, because it adds a little more flavor, but water works equally well. Adding some liquid to the slow cooker is an essential step, and ensures that the chicken cooks up to be super tender and juicy.

How long does it take to cook chicken on low?

Chefman 3 Quart Slow Cooker

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(Image credit: Leela Cyd)

The Easy Way to Scale Up or Down

Whether you’re making just a few servings or enough to feed a crowd, the effort remains the same. The important thing to remember is keeping the right ratio of chicken to liquid.

1/2 cup stock, low-sodium chicken broth, or water for every pound of chicken

(Image credit: Leela Cyd)

Shred Chicken While It’s Still Warm

While this technique is super simple, the chicken doesn’t actually fall apart into shreds on its own (wouldn’t that be nice!). The most important thing to know is that it’s best done when the chicken is still warm, preferably right after it’s done cooking. Transfer the meat to a plate or cutting board and use two forks to pull it apart. The chicken will be so soft and tender that it will practically fall apart with just a little prodding.

As the chicken cools, the muscle fibers start to tighten up, which makes it a little tougher to shred. It’s not impossible and it still works, but it takes some more effort and the meat tends to pull apart in larger chunks rather than thin, wispy shreds.

Your Solution to a Week of Chicken-Filled Meals

The very best thing about cooking up a batch of shredded chicken is all the possibilities it brings to mealtime. It can mean a week’s worth of lunches — everything from wraps and burritos to a hearty grain bowl topping to a simple salad are made more satisfying with this protein topper. It’s also an easy solution for weeknight dinners. When you have a staple like shredded chicken in the fridge, the possibilities are nearly endless.

Recipes That Use Shredded Chicken

  • Italian Chicken Salad Sandwiches
  • Greek Chicken Pasta with Olives and Feta
  • Cheesy BBQ Chicken Calzone
  • Chicken Enchiladas
  • Vietnamese Chicken Salad

  • How long does it take to cook chicken on low?

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Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker. (Image credit: Leela Cyd)

6 Ratings

How To Make Easy Shredded Chicken in the Slow Cooker

Print Recipe

YieldMakes about 4 cups of shredded chicken

Prep time 5 minutes

Cook time 2 hours to 5 hours

Show Nutrition

  • alcohol-free
  • egg-free
  • paleo
  • dairy-free
  • low-carb
  • fish-free
  • peanut-free
  • high-protein
  • shellfish-free
  • pork-free
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • low-sodium
  • red-meat-free
  • no-oil-added

Per serving, based on 6 servings. (% daily value)

  • Calories 196
  • Fat 4.4 g (6.8%)
  • Saturated 1.0 g (4.9%)
  • Carbs 1.4 g (0.5%)
  • Fiber
  • Sugars 0.6 g
  • Protein 35.0 g (70.1%)
  • Sodium 125.2 mg (5.2%)
How long does it take to cook chicken on low?

Ingredients

  • 2 pounds

    boneless, skinless chicken breasts (about 4)

  • 1 cup

    chicken stock, low-sodium chicken broth, or water

Equipment

  • Measuring cup

  • 4-quart or larger slow cooker

  • Cutting board or large plate

  • Forks

Instructions

  1. Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker.

  2. Cook the chicken. Cover and cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.

  3. Shred the chicken. Transfer the chicken to a clean cutting board or large plate. While the chicken is still warm, use 2 forks to shred the meat. If not using immediately, store the shredded chicken with some of the cooking liquid to keep it moist.

Recipe Notes

Storage: Refrigerate the shredded chicken in an airtight container for up to 4 days or in the freezer for up to 4 months.

How to cook chicken on low heat?

1. Low Heat Cooking – Cooking chicken breasts over low heat with a lid covering the pan helps them to retain almost all their moisture and prevents overcooking. It takes a few more minutes than normal, but it's well worth it!

How long can you leave chicken on low?

Our tests show they reach their internal safe temperature anywhere from 3-4 on LOW. However, America's Test Kitchen (a source we really trust!), says they can withstand cooking times of up to 4-6 hours on LOW. It's still not that all day recipe but might be a great meal to throw in the slow cooker around lunch time.

Can you cook chicken on low for 4 hours?

Chicken breasts are a lean cut and the key to slow cooking them without drying them out involves the right amount of moisture. Add just enough liquid to come 1cm up the side of the bowl. Cover and cook on High for 2 ½-4 hours or on Low for 4-6 hours.

Is it safe to slow cook chicken on low?

Research conducted by USDA FSIS indicates it's safe to cook large cuts of meat and poultry in a slow cooker.