Cooking boneless skinless chicken breasts in the crock pot?

Low. 8 hours. They are liable to turn into something resembling chicken soup. I have also seen a recipe that uses sour cream instead of broth.

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While you can cook chicken breasts in a crock pot, it's really not necessary unless the breasts were from a really old layer chicken and will be incredibly tough otherwise.

Crock pots are really for tough cuts of meat that can only be made tender through a long, slow cook process. It's particularly good for things like beef brisket, chuck roast or corned beef.

Personally, for quesadillas, I would prefer to cook cut up chicken breasts in my electric skillet, with a bit of broth and the onion on medium heat until cooked through, which would probably take no longer than 30 minutes.

If you want a quick meal do it in a pot.

Chop the breasts into bight sized chunks and in batches brown them in a frying pan and transfer to the pot.

When all batches are done soften come onions and garlic, de-glaze the pan and add that to the pot.*

Add some water to just cover the meat and bring it to the boil. Reduce the heat and do a taste test and see if it needs any salt and let it cook for about 15 minutes

* At this stage you could add all of the ingredients you need for the quesadillas.

There is no need to drag the cooking out for hours in a crock-pot but do so if you wish as time is immaterial.

Dune

CROCK POT CHICKEN BREASTS

3 lg. boneless, skinless chicken breasts, split

1 (10 3/4 oz.) can cream of mushroom soup

1 large onion, chopped

3 cloves garlic, minced

1 (4 oz.) can mushrooms

1/2 c. chicken broth

1/4 c. white wine

Salt and pepper

Layer chicken breasts in bottom of pot. Salt and pepper to taste.

Combine soup, broth and wine. Bring to a rapid boil and pour over chicken.

Drain mushrooms and put on top. Add garlic and onions.

Set Crock-Pot on high for 30 minutes; reduce heat to low (not keep warm) and cook for 7 to 9 hours.

Stir before serving. Serve over rice or noodles.

Serves 2.

Crock Pot Split Chicken Breast

Slow Cooker Chicken Stroganoff 4 skinless, boneless chicken breast halves - cubed 1/8 cup margarine 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. -------------------- Slow Cooker Cheesy Chicken 6 skinless, boneless chicken breast halves 2 (11 ounce) cans condensed cream of Cheddar cheese soup 1/2 cup milk salt and pepper to taste 1 teaspoon garlic powder Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder. Cook on High for about 6 hours. Note: Do not lift lid while cooking! Serve over cooked noodles or mashed potatoes. -----------------------

You want stewed chicken? High for 4 hours or less. If you need for them to cook unattended for longer than that, use low and cook until the meat thermometer registers 165°F inside the breast piece.