Slow-cooker chicken breasts with lemon, sage & milk
Chicken second courses
Full disclosure: I used to despise breast meat because of its dry, stringy texture, its terrible flavorless monotony, its unforgiving tendency to go from raw to overcooked in the blink of an eye. But when I started working in food, I learned what a demand there was for it (Google "chicken breast" and you'll get back more than 200 million search results). <br /> <br />I've found that if I poach my chicken breasts low and slow in some milk with lemon and sage—à la Jamie Oliver's <a href="https://food52.com/recipes/32983-jamie-oliver-s-chicken-in-milk">Chicken in Milk</a>—then the meat will come out unutterably tender and moist. Even better if I add garlic here, or maybe swap out the sage for thyme or rosemary. What I love most about these Crock-Pot chicken breasts is that they're really just a blueprint, never hard or fast in their rules of what flavors can join them in the hot tub.
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