Crockpot Chicken Strips with Crisp Parmesan Crumbs
These crockpot chicken strips come out tender and juicy because they cook gently in the slow cooker, then get a crunchy parmesan crumb coating under the broiler. You get real chicken strips with no deep fryer and very little cleanup. They work for a quick dinner or a kids' party.
Crockpot Chicken Strips with Crisp Parmesan Crumbs
Course: Main CourseDifficulty: Easy6
servings20
minutes2
hours30
minutesChicken tenderloins cook gently on a foil-lined bed with garlic butter, then get a parmesan panko topping and a quick broil. The strips are juicy inside and crisp outside.
Ingredients
2 lb chicken tenderloins or breasts cut into 1-inch strips
4 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 tsp dried parsley
1/4 cup low-sodium chicken broth
2 tbsp honey
2 tbsp Dijon mustard
Cooking spray
Directions
- Pat the chicken strips dry and season with the garlic powder, paprika, salt and pepper.
- Make a rack with crumpled foil in the bottom of a 6-quart slow cooker, or lay a sheet of parchment across the bottom.
- Pour the broth around the foil. Stir the minced garlic into the melted butter and spoon half over the chicken strips.
- Arrange the strips in a single loose layer, overlapping as little as possible.
- Cover and cook on LOW for 2 1/2 to 3 hours or on HIGH for 1 1/2 hours, until the chicken reaches 165°F.
- Toss the panko with the Parmesan, parsley and the remaining garlic butter until it looks like damp sand.
- Heat the broiler to high. Line a sheet pan with foil and place a wire rack on top.
- Lift the strips out of the cooker with tongs and arrange them on the rack. Press the crumb mixture onto the top of each strip.
- Broil for 2 to 4 minutes, watching closely, until the crumbs are golden and crisp.
- Whisk the honey and mustard for dipping and serve the strips hot.
Notes
- Use gluten-free panko for a gluten-free dinner. Chicken breasts cut into strips cook a little faster than tenderloins. Leftovers keep for 3 days in the fridge. Reheat in a 400°F oven for 10 minutes to recrisp the topping. Do not microwave.
How to get crispy chicken strips from a slow cooker
A slow cooker will never crisp a breading on its own, because steam softens everything. The trick is to cook the chicken first, then add the crumbs and broil. The strips stay juicy inside from the gentle cooking, and the crust is crunchy because it only spends minutes in dry heat.
Cooking low for just under three hours is enough for strips this size. Cut longer and they turn stringy. The garlic butter and broth keep the surface moist, so the crumbs stick and brown evenly in the oven. The method also holds up for a crowd. Double the strips and cook them in two batches or in a larger cooker, then broil them on two pans.
Ingredient notes
Chicken tenderloins: They are the most tender part and cook evenly. If you use breasts, cut them into strips of the same thickness.
Panko: These Japanese-style crumbs are coarser and crisper than regular breadcrumbs. Regular crumbs turn pasty under the broiler.
Parmesan: Grate it fine so it melts into the crumbs. It adds salt and a toasty flavor.
Butter: It carries the garlic and helps the panko brown. Use melted unsalted butter.
Honey and Dijon: A quick dipping sauce that is sweet, tangy and kid approved. Garlic and paprika: The seasoning is simple on purpose, because the crumbs and the dip bring plenty of flavor. Smoked paprika adds color as well as taste.
Tips for tender chicken and a crisp crust
Do not stack the strips: Piles cook unevenly, and the ones at the bottom turn mushy. Keep them in a loose single layer, or cook in two batches if needed.
Keep a close eye on the broiler: This is the most common mistake. Panko goes from golden to burnt in about 30 seconds. Stay at the oven door and pull the pan as soon as the crumbs brown.
Pat dry and press the crumbs on: Moist chicken makes the crumbs slide off, so blot the strips with a paper towel and press the topping down firmly. If you are cooking for kids, cut the strips smaller and slightly shorten the time. Thin pieces finish in about two hours on LOW, so keep a thermometer handy.
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Swaps and variations
For a spicy strip, add cayenne to the crumbs and hot sauce to the butter. For a lighter version, use olive oil in place of the butter. For a gluten-free option, use crushed gluten-free cornflakes or gluten-free panko.
Wet-batter coatings do not work here. They go gummy in the steam and slide off. Stick with dry crumbs added after cooking. You can also swap the dip. Try a quick sauce of mayonnaise, ketchup and a pinch of smoked paprika, or a creamy ranch with chives. For an Italian style, add a spoonful of marinara and a slice of mozzarella before the final broil.
What to serve with chicken strips
Serve with honey mustard, ranch or barbecue sauce for dipping. Oven fries, a green salad and fresh fruit make an easy family plate. Slice the strips onto a roll with lettuce for a quick sandwich. Cut leftover strips into pieces and tuck them into a wrap with lettuce and ranch for lunch.
Storing and reheating
Cool the strips and keep them in an airtight container in the fridge for up to 3 days. Store extra dipping sauce separately.
Reheat on a wire rack in a 400°F oven for 10 minutes so the crumbs crisp up again. The microwave makes the coating soft. Freeze cooked strips on a tray, then bag them for up to 2 months, and reheat from frozen at 400°F for 15 minutes.
Crockpot Chicken Strips with Crisp Parmesan Crumbs at a glance
- Prep time: 20 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by chicken tenderloins or breasts cut into 1-inch strips, unsalted butter, garlic, garlic powder
Tips for Crockpot Chicken Strips with Crisp Parmesan Crumbs
Use gluten-free panko for a gluten-free dinner. Chicken breasts cut into strips cook a little faster than tenderloins. Leftovers keep for 3 days in the fridge. Reheat in a 400°F oven for 10 minutes to recrisp the topping. Do not microwave.
Crockpot Chicken Strips with Crisp Parmesan Crumbs FAQ
How long does Crockpot Chicken Strips with Crisp Parmesan Crumbs take?
Crockpot Chicken Strips with Crisp Parmesan Crumbs takes 2 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Crockpot Chicken Strips with Crisp Parmesan Crumbs serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Strips with Crisp Parmesan Crumbs?
14 ingredients, led by chicken tenderloins or breasts cut into 1-inch strips, unsalted butter, garlic, garlic powder. Amounts are in the recipe card above.
