Who doesn't love 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. 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
Ingredients
Slow Cooker Fried Chicken
- 4 boneless and skinless chicken breasts
- 1 egg white
- 1/3 cup buttermilk reduced-fat
- 1/2 cup white whole-wheat flour
- 3/4 cup whole-wheat Panko Bread Crumbs
- 1/2 teaspoon black pepper freshly ground
- 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 garlic cloves minced
- 2 tablespoons shallots minced
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons hot chili sauce
- 2 tablespoons water
Instructions
Slow Cooker Fried Chicken
- 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.
Asian Dipping Sauce (optional)
- Sauté garlic and shallots in oil, cook just until translucent. Add the remaining ingredients and simmer 3 minutes. That's it!
Nutrition Information
Have you made this recipe?
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Last updated June 27, 2018
can you actually fry this?
I'm sure you could.
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!
Your probably right. Keep us posted.
Wonder how it would be with boneless, skinless thighs? We prefer them to breast meat.
Good, I'm sure!
I make this using chicken breast tenderloins-easier for my older child to eat, plus portion control.
Good idea!
I love using my crock pot, but do they really come out crunchy in the crock pot?
Eva, Not as crunchy as in the oven…but still tastes yummy.
Thank you. This recipe is outstanding!
Kelly, YAH!!! Thanks so much…we love it too. 🙂
Don’t have to skip fried chicken anymore
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.
Think I could do this on low for 6 hours?
Lana, Six hours should be fine on low. Keep us posted!
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?
Did you try it for 6 hours? I like longer cook times since we are at work all day.
Love this recipe! Thanks!
Kelly , read my post above and tell me why my chicken is not brown and crispy like the picture.
Another one of my favorites!!!! So good!
How long would you cook this in the oven?
Amy, Until it reaches 165 degrees or about 30 minutes at 375 degrees.
Great, thank you!
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?
Melissa, You could but I would recommend thawing first and then cooking as directed. We don’t use frozen meats in the slow cooker.
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)
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.