I discard the skin after cooking. Since the chicken has been cooking in the covered slow cooker, the skin will not be crispy. Skin that is not crispy is not worth the calories in my book:0) I have always cooked these for four hours on high, but recently bought a new slow cooker that runs much hotter than my old slow cooker. The chicken was up to temperature after 3½ hours. Cooking time will vary depending on your slow cooker. I like the option of serving the breasts whole, so I use foil balls as a makeshift cooking rack in the slow cooker. If they simmer in the juices during cooking, they are falling apart and hard to remove. I usually season my chicken with paprika, but since I was using this chicken for enchiladas, I used chili powder. It was delicious, and it gave the chicken a little extra kick!more
bone in, skin on chicken breasts, about 5 pounds total
tablespoons of all-puporse steak seasoning
teaspoons of paprika or chili powder
1.Use foil balls to create a "rack" in the bottom of the slow cooker. 2.Season chicken breasts. 3.Lay chicken breasts on top of foil and cook on high for 3-4 hours or until temperature reaches 165 degrees. 4.Serve chicken breasts whole with juices brushed over the top, or shred and use for another recipe.