Slow Cooker Fried Chicken

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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!

Slow Cooker Fried Chicken

You wouldn't believe that this rich and comforting fried chicken is made in a slow cooker!

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 |


    Slow Cooker Fried Chicken
  • 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
    Asian Dipping Sauce (optional)
  • 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


    Slow Cooker Fried Chicken
  1. Lightly spray slow cooker with Olive Oil spray.
  2. 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.
  3. 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.
  4. 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.
    Asian Dipping Sauce (optional)
  1. 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.

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 Last updated June 27, 2018

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48 Comments on "Slow Cooker Fried Chicken"

  1. Mom21hinshaw  April 11, 2012

    can you actually fry this?

    • skinnyms  April 13, 2012

      I'm sure you could.

  2. Dzrae00  April 11, 2012

    Since one serving is 1/2 a breast, I think I would cut the breast in half before hand. Easier to resist eating the whole thing! Can't wait to try it!

    • skinnyms  April 13, 2012

      Your probably right. Keep us posted.

  3. Leah Chestnut Fry  April 11, 2012

    Wonder how it would be with boneless, skinless thighs? We prefer them to breast meat.

    • skinnyms  April 13, 2012

      Good, I'm sure!

  4. Jboaz  April 11, 2012

    I make this using chicken breast tenderloins-easier for my older child to eat, plus portion control.

    • skinnyms  April 13, 2012

      Good idea!

      • Eva  September 27, 2013

        I love using my crock pot, but do they really come out crunchy in the crock pot?

        • Skinny Ms.  September 29, 2013

          Eva, Not as crunchy as in the oven…but still tastes yummy.

  5. Pingback: Skinny Fried Chicken «

  6. Kelly Stohl  April 17, 2012

    Thank you.  This recipe is outstanding!

    • skinnyms  April 20, 2012

      Kelly, YAH!!! Thanks so much…we love it too. 🙂

  7. Demanrm  June 10, 2012

    Don’t have to skip fried chicken anymore

  8. Doriehi  June 10, 2012

    I had Lap Band surgery 6 months ago and I'm always looking for good recipes that I can eat. This is perfect. I refused to give up my 'fried' chicken.

  9. Lanawilborn  June 12, 2012

    Think I could do this on low for 6 hours?

    • Skinny Ms.  June 12, 2012

      Lana, Six hours should be fine on low. Keep us posted!

  10. C Lee  July 16, 2012

    I have a round Crock Pot and can maybe get 3 small half  breasts to lay flat on the bottom of it.  I would have to stack the chicken.  Will it still be crunchy?

  11. Kettlerkitchen  July 17, 2012

    Did you try it for 6 hours? I like longer cook times since we are at work all day.

  12. Chrissy Harrison  July 26, 2012

    Love this recipe! Thanks!

  13. Js2mcd  July 26, 2012

    Kelly , read my post above and tell me why my chicken is not brown and crispy like the picture.

  14. Amanda  August 10, 2012

    Another one of my favorites!!!! So good!

  15. Amy  October 11, 2012

    How long would you cook this in the oven?

    • Skinny Ms.  October 11, 2012

      Amy, Until it reaches 165 degrees or about 30 minutes at 375 degrees.

      • Amy  October 11, 2012

        Great, thank you!

  16. Melissa  March 26, 2013

    Is there any way you could prep this, freeze it, then throw in the crock pot later? What would the cooking times be from frozen?

    • Skinny Ms.  March 27, 2013

      Melissa, You could but I would recommend thawing first and then cooking as directed. We don’t use frozen meats in the slow cooker.

      • AngC  July 7, 2013

        I wonder why not? I make freezer meals for my crockpot- assemble it all in a crockpot liner, label it, freeze it, then pop the whole thing (frozen) into the crockpot and set it and go…. turns out fantastic every time 🙂 (just in case you never thought of it)

        • SkinnyMs  March 4, 2014

          This could work, as long as the insert doesn't crack going from frozen to warm. If it's a slow heat up on low, it shouldn't but it's possible.

  17. Kayla  April 30, 2013

    Can I use chicken wings or drumsticks?

  18. Wendy  April 8, 2014

    My chicken was not crunchy nor browned. I put it in the oven to get that effect, but didn't help the bottom where the bread crumbs remained wet and soggy. What did I do wrong?

    • SkinnyMs  April 9, 2014

      Did you use flour and panko bread crumbs and remove the lid? Some slow cookers make more steam than others.

  19. Kathy  June 27, 2014

    Why do you dip in egg, then dredge in flour, and egg again? I've always been under the impression that dredging is to help with moisture. I always dredge, then dip in egg, and follow with bread crumbs. What does the first dip in the egg do for this recipe?

    • SkinnyMs  June 27, 2014

      Kathy, Dipping in the egg first helps the first coating of flour stick. If the cutlets are wet you can skip the first egg dip.

  20. Lynn  August 22, 2014

    what is 165 on a slow cooker, low or high?

    • SkinnyMs  August 22, 2014

      Lynn, 165 degrees F is the low setting on a slow cooker.

  21. Dalia  February 1, 2015

    Tried this as shown but sadly nobody in my family enjoyed this at all. 🙁

  22. lkfoodie  October 2, 2015

    Can I use light cream and white flour instead of buttermilk and whole wheat flour? Would the amounts need to be adjusted? Thanks.

    • SkinnyMs  October 2, 2015

      Keep the amounts the same, no need for adjustments. 🙂

  23. Debi Webb  February 14, 2018

    Dairy free option?

    • Gale Compton  February 15, 2018

      Debi, In this case, I would use almond milk.

  24. Kim  October 16, 2018

    Is the nutritional info including the sauce?

    • Gale Compton  October 16, 2018

      Kim, The sauce is optional and not included in the nutritional data. If you make the sauce, drizzling a tablespoon over the chicken wouldn’t change the data very much at all.

  25. Aw  October 27, 2018

    Is OK to use regular Panko crumbs versus whole wheat ones?

    • Nichole Furlong  October 27, 2018

      Yes – regular Panko will work just fine!

  26. Amy  December 14, 2019

    Kind of a dud. 3 hours in slow cooker and still raw and goopy. Ended up putting it in a high heat oven on a rack for 30 minutes to cook the chicken to temp and to brown the crust. After that it tasted fine, but dinner was an hour later than anticipated.

    • Nichole Furlong  December 15, 2019

      Sorry to hear this recipe didn’t turn out for you! Glad you were able to find a solution to make this recipe fit your preference!


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