Poaching Chicken Breasts

Ok this will be quick.  

Since I just gave you the Chicken Posole recipe, you probably want to know how to poach chicken breasts? I have spent years trying to get it right, and so often have ended up with nasty dry globs of sawdust. And I just can't bring myself to buy store-prepared rotisserie chickens pumped full of salt or that prepackaged cooked chicken. So gross.

But no more angst - here's what I've learned from all of my mistakes. Three ways to get moist, delicate chicken breasts.

1. Pretty much the best way to poach chicken breasts is in a slow cooker. **I have to say right now, that you need to follow all safe handling instructions for cooking chicken so that no one gets sick** 

http://www.fsis.usda.gov/factsheets/basics_for_handling_food_safely/index.asp

Ok, that said, I usually put 4-6 small breasts (cut them in half if they are the giant kind) in my slow cooker and cover with chicken broth or water. 

Put the lid on, cook on high for approximately 3 hours.

Check in at the three hour mark, chicken should be 155-160º internal temp. Shred with two forks. Done perfectly. How easy is that?

2. Ovens work for fake poaching. Earlier this week I put four breasts in a square glass baking dish and added a little water. I covered it with parchment and baked in a preheated 400º oven for about 30 minutes. Internal temp 150º and let them rest, covered with the parchment, until the internal temp reads 160º. 

3. The stovetop works, but this can be tricky. Don't let them go even a few minutes too long. Fill a deep-ish saute pan or medium saucepan with water, enough to cover chicken. When it comes to a boil, add breasts, cover and reduce heat to low. They should take about 15 minutes depending on size and thickness. Shred asap.