Slow Cooker Fried Chicken

Slow Cooker Fried Chicken

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. This recipe won’t wreak havoc on your healthy eating plan and tastes yummy at the same time. Best of all, since it is a slow cooker recipe, it is easy and convenient. Try our fried chicken recipe for your next family dinner or bring it along to a summer picnic.

Try Slow Cooker Fried Chicken with another southern favorite, Creamy Cabbage and Bok Choy Slaw!

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Slow Cooker Fried Chicken

Slow Cooker Fried Chicken

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: 6 |

Ingredients

  • 3 chicken breast filets, 1 lb.
  • 1 egg white
  • 1/4 cup low 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

Directions

  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.
https://skinnyms.com/fried-chicken/

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40 Comments on "Slow Cooker Fried Chicken"

  1. Mom21hinshaw  April 11, 2012

    can you actually fry this?

    Reply
    • skinnyms  April 13, 2012

      I'm sure you could.

      Reply
  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!

    Reply
    • skinnyms  April 13, 2012

      Your probably right. Keep us posted.

      Reply
  3. Leah Chestnut Fry  April 11, 2012

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

    Reply
    • skinnyms  April 13, 2012

      Good, I'm sure!

      Reply
  4. Jboaz  April 11, 2012

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

    Reply
    • skinnyms  April 13, 2012

      Good idea!

      Reply
      • Eva  September 27, 2013

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

        Reply
        • Skinny Ms.  September 29, 2013

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

          Reply
  5. Pingback: Skinny Fried Chicken « the.diary.of.a.girl.and.her.quirky.dog

  6. Kelly Stohl  April 17, 2012

    Thank you.  This recipe is outstanding!

    Reply
    • skinnyms  April 20, 2012

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

      Reply
  7. Demanrm  June 10, 2012

    Don’t have to skip fried chicken anymore

    Reply
  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.

    Reply
  9. Lanawilborn  June 12, 2012

    Think I could do this on low for 6 hours?

    Reply
    • Skinny Ms.  June 12, 2012

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

      Reply
  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?

    Reply
  11. Kettlerkitchen  July 17, 2012

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

    Reply
  12. Chrissy Harrison  July 26, 2012

    Love this recipe! Thanks!

    Reply
  13. Js2mcd  July 26, 2012

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

    Reply
  14. Amanda  August 10, 2012

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

    Reply
  15. Amy  October 11, 2012

    How long would you cook this in the oven?

    Reply
    • Skinny Ms.  October 11, 2012

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

      Reply
      • Amy  October 11, 2012

        Great, thank you!

        Reply
  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?

    Reply
    • 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.

      Reply
      • 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)

        Reply
        • 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.

          Reply
  17. Kayla  April 30, 2013

    Can I use chicken wings or drumsticks?

    Reply
  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?

    Reply
    • SkinnyMs  April 9, 2014

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

      Reply
  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?

    Reply
    • 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.

      Reply
  20. Lynn  August 22, 2014

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

    Reply
    • SkinnyMs  August 22, 2014

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

      Reply
  21. Dalia  February 1, 2015

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

    Reply
  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.

    Reply
    • SkinnyMs  October 2, 2015

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

      Reply

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