When you grow up in the South, chances are pretty good that Momma’s fried chicken made its way to your dinner table on a regular basis. If you miss the crispy, tender flavors of your youth (but, you don’t miss all of the greasy fat and calories), you’ll love our slow cooker fried chicken recipe. It won’t wreak havoc on your healthy eating plan but it still captures all the yummy flavors you love about fried chicken.
Best of all, because we’re using a crock pot, this slow cooker fried chicken recipe is easy and convenient! You’ll be amazed at how the chicken gets so crispy in a slow cooker. I was skeptical at first, I’ll admit, but then I gave the recipe a try. Now, I’m completely hooked! Not only was it super easy to throw together, but the chicken turned out super crispy and delicious, too.
You better believe this healthier version of slow cooker friend chicken recipe will be a regular appearance at my family dinner table. I can’t wait to bring this to summer picnics and backyard barbecues, too. And, now that we added this incredible Asian dipping sauce, I’m even more stoked to share it with my friends and family.
New And Improved: The Optional Asian Dipping Sauce
We’re always looking for ways to update our Skinny Ms recipes. I must say, this time we nailed it with this additional Asian inspired sauce. Even though slow cooker fried chicken is a Southern classic, you’ll find a lot of Asian-style fried dishes, too. In Japan, they call it katsu and it’s almost always served with a sauce like this.
Adding an Asian-style sauce to your favorite fried chicken is the perfect way to switch up your normal routine. If you’re bold enough to give the sauce a try, you can use it in one of two ways. Either, drizzle it over the chicken or use it as a dip. It works well either way, so give it a go both ways. You certainly won’t be disappointed!
Minimum Crock Pot size: 6 quarts
Yields: Servings 6 | Serving Size: 1/2 Chicken Breast Filet | Calories: 240 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 37 mg | Sodium: 84 mg | Carbohydrates: 32 g | Dietary Fiber: 5 g | Sugars: 2 g | Protein: 21 g | SmartPoints (Freestyle): 2 |
- 4 small (boneless and skinless) chicken breast
- 1 egg white
- 1/3 cup reduced-fat buttermilk
- 1/2 cup white whole wheat flour
- 3/4 cup whole wheat Panko Bread Crumbs
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- Kosher or sea salt to taste
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 2 tablespoons minced shallots
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons hot chili sauce
- 2 tablespoons water
- Lightly spray slow cooker with Olive Oil spray.
- In a medium mixing bowl, whisk together egg white and buttermilk. Add spices to flour in another bowl for dredging chicken. Add panko crumbs to a shallow dish and spread out for coating.
- Dip filets, one at a time, into the egg mixture and allow the excess to drip off. Dredge each filet into flour mixture and dip again into egg mixture. Coat filets with panko crumbs and press crumbs onto chicken. Complete this process for each filet.
- Mist each filet, on both sides, with Olive Cooking spray and place side by side in the slow cooker. Lightly sprinkle the top of each filet with freshly ground black pepper. Cover and cook on high 2-1/2 hours or until they have reached an internal temperature of 165 degrees. Remove the lid and allow to continue cooking for 10 minutes. Removing the lid helps the chicken get crunchier.
- Sauté garlic and shallots in oil, cook just until translucent. Add the remaining ingredients and simmer 3 minutes. That's it!
For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.
Last updated June 27, 2018