Have you ever bitten into a piece of chicken that was so dry it felt like you were chewing on cardboard? Yeah me too. It’s disappointing especially when you’ve spent time preparing what should be a delicious meal. But I’m here to tell you that life’s too short for dry chicken! Slow cooking chicken in the oven is a game-changer that’ll have you saying “winner, winner, chicken dinner” every time.
As someone who’s ruined more chicken than I care to admit, I’ve finally mastered the art of slow roasting chicken to juicy perfection. And today, I’m gonna share all my secrets with you!
Why Slow Cook Chicken in the Oven?
Before we dive into the how-to, let’s talk about why slow cooking chicken in the oven is simply the best method:
- Creates incredibly juicy, tender meat
- Fills your home with amazing aromas
- Allows flavors to develop deeply
- Requires minimal hands-on time
- Works for both bone-in and boneless cuts
- Gives you control over seasonings (unlike store-bought rotisserie)
- Almost impossible to mess up!
Slow roasting is particularly great for boneless, skinless chicken breasts, which are notorious for drying out. The low-and-slow method ensures they stay moist and flavorful.
The Perfect Slow-Roasted Chicken Breast Recipe
Let me share this fool-proof method for juicy chicken breasts every time
Ingredients You’ll Need:
- 4 chicken breasts (skinless and deboned)
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 cup chicken stock
- ½ stick butter (cut into 4-5 pats)
- 2 sprigs rosemary
Step-by-Step Instructions:
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Preheat your oven to 325°F – This lower temperature is key to the slow cooking process.
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Mix your spice rub – Combine paprika, coriander, garlic powder, white pepper, and salt in a small bowl.
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Season the chicken – Sprinkle the spice mix over your chicken breasts and pat it in so it sticks nicely
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Prep your baking dish – Drizzle olive oil into a casserole dish and arrange the seasoned chicken inside.
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Add moisture elements – Pour chicken stock into the dish, then place butter pats around the chicken. Toss in the rosemary sprigs.
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Cover tightly – This is SUPER important! Seal the dish with aluminum foil, making sure it’s tight all around to keep moisture in.
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Bake for 60 minutes – The magic happens at 325°F for about an hour.
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Baste occasionally – Every 20 minutes or so, carefully remove the foil, spoon the buttery stock over the chicken, and reseal tightly.
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Rest before serving – Give it a final baste before serving to maximize juiciness.
The Secret to Success: Moisture and Patience
The reason this method works so well is twofold:
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Creating a moisture-rich environment: The chicken stock and butter create steam that keeps the chicken from drying out.
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Low and slow cooking: The lower temperature (325°F) gives the proteins time to cook without seizing up and squeezing out all their juices.
The basting step is also crucial! The tops of chicken breasts are exposed to the most air and tend to dry out faster. Spooning that flavorful liquid over them throughout cooking prevents this from happening.
Common Mistakes to Avoid
Even with a simple method like this, there are pitfalls to watch for:
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Skipping the seal check: Make sure that foil is TIGHT. I sometimes go around twice to ensure no steam escapes.
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Forgetting to baste: Those 2-3 basting sessions make a huge difference in the final texture.
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Overcooking: Start checking at about 55 minutes. If you have a meat thermometer, you’re looking for 160-165°F for food safety.
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Using cold chicken: Try to let your chicken come closer to room temperature before cooking for more even results.
Variations to Try
While the basic recipe is fantastic, here are some ways to change things up:
Different Seasonings:
- Italian herbs with lemon zest
- Mexican-inspired with cumin, chili powder, and oregano
- Asian flair with ginger, garlic, and a splash of soy sauce
- Simple salt and pepper with herbs de Provence
Different Liquids:
- White wine instead of part of the chicken stock
- Lemon juice mixed with stock for brightness
- A splash of balsamic vinegar for depth
What to Do With Your Perfectly Cooked Chicken
One of the best things about this method is its versatility. Your slow-roasted chicken can be:
- Served as a main dish with sides
- Sliced for sandwiches and wraps
- Diced for salads
- Shredded for tacos or enchiladas
- Added to soups or pasta dishes
Make-Ahead and Storage Tips
This chicken is perfect for meal prep! Here’s how to store it:
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Save those juices! Pour accumulated juices into a small airtight container and freeze separately.
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Wrap individual pieces in plastic wrap, then place in a larger resealable bag.
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Refrigerate for 4-5 days or freeze for up to 3 months.
When reheating, a splash of the reserved juices will bring back that fresh-cooked moisture.
Troubleshooting: When Things Go Wrong
Even the best cooks have off days. If your chicken isn’t turning out quite right:
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Still a bit dry? Lower your oven temperature by 25 degrees next time and make sure your seal is tight.
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Taking too long to cook? Your oven might run cool. Consider increasing the temperature slightly or extending the cooking time.
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Not enough flavor? Be more generous with your seasonings, or try brining the chicken before cooking.
Final Thoughts
Slow cooking chicken in the oven isn’t just about preventing dryness—it’s about creating a meal that’s truly enjoyable. The convenience of boneless, skinless chicken breasts combined with this foolproof cooking method gives you the best of both worlds: ease and deliciousness.
Trust me, once you try this method, you’ll never go back to high-heat, quick-cook methods for your chicken. The difference in texture and flavor is absolutely worth the extra cooking time (which is mostly hands-off anyway!).
So next time you’re standing in your kitchen with chicken breasts in hand, remember: low and slow is the way to go. Your taste buds—and dinner guests—will thank you!
What’s your favorite way to season slow-roasted chicken? I’d love to hear your variations in the comments below!
How to Slow Cook Chicken Thighs
You may be wondering about slow cooking chicken or how to do it. So allow me to explain first off why you want to do this. When you slow cook chicken it really does result in tastier chicken. So even though you can cook chicken at a higher temperature (which you may do because you want to speed things along), it ends up being drier. This is especially true when you bake chicken breast at a higher temperature. Also why I dont personally love chicken breast. To be honest, the only thing I like chicken breast for is making these paleo chicken tenders with hot honey. But, slow cooking chicken means tastier chicken in my opinion.
As for how to slow cook chicken, youll want to place it in an oven safe baking dish along with a good amount of oil, seasonings and whatever else you want with it. The temperature for slow cooking should be around 325ºF to 350ºF (or even as low as 300ºF). This is a lot lower than many people are used to cooking chicken in the oven.
You can also slow cook chicken in a slow cooker as well. But that option takes a lot longer, which is why I prefer the oven method for slow cooking chicken.
How Long To Slow Cook Chicken
When you are deciding how long to slow cook chicken for, youll want to aim for about 90 minutes for bone-in chicken thighs. This recipe is slightly less because you are searing the chicken after. This simple step will result in crispy chicken skin and a lot more flavour.
If you are cooking a whole chicken in the oven and want to slow cook that (and you should, its delicious), that would take about 3 hours at 300ºF. Obviously, thats not a quick weeknight meal, but one that you can make easily on the weekend. Or if youre working from home, prep it and place it in the oven as well. Ahhhh, the perks of working from home, right?!
If you want to make a whole chicken quickly, (like in under an hour) try my whole chicken in a skillet recipe with crispy thin potatoes. Its slathered with a delicious anchovy butter (nope, you dont even taste the anchovies) and dry brined ahead of time. Its one of my favourite ways to cook a whole chicken! See the photo below for what it looks like.
The ingredients for this slow cooked chicken and potatoes is actually pretty simple. Here is what youll need:
Skin-on and bone-in is my personal favourite cut of chicken thighs. For this recipe, you want that crispy skin, so searing after its done cooking is ideal, although if youre short on time, not absolutely necessary.
Another reason I love chicken thighs besides the taste is that theyre actually a lot cheaper than chicken breast. So this is a budget friendly dinner too!
I used baby red potatoes for this recipe. Feel free to use any potatoes you like.
If Im going to slow cook anything in the oven, Ill pretty much always want to add a head of garlic and roast that too. Its just SO GOOD.
Fresh oregano is great in this dish. You can substitute that for another fresh herb such as thyme or marjoram. Dried will work as well, just reduce the amount.
I also used some fresh chives on the potatoes and in the Greek yogurt dip, this is optional.
EASY No-Fail Slow Roasted Chicken – 2 Ingredients – Roast Chicken Perfection!
FAQ
How to slow cook a chicken in the oven?
- Preheat the oven to 140C/120C Fan/Gas 1.
- Put the carrots, celery and onion in a roasting tray and place the chicken on top. …
- Roast the chicken for 3 hours, basting the skin with the juices halfway through.
Can I cook chicken in low temperature in the oven?
Roasting a chicken for 4 to 5 hours at low heat can be done safely, but there are important considerations to ensure it is both safe to eat and properly cooked. Recommendations: Temperature: – If you plan to roast the chicken at low heat, make sure the oven temperature is at least 325°F (163°C).
How long does it take to cook chicken breast at 250 degrees?
Cook the chicken breasts with the smooth presentation side facing up for 1 hour at 250-275°F measured at the lid, until they reach an internal temp of 160-165°F with an instant-read thermometer.
What temperature do you slow bake chicken at?
- Preheat the oven to 250 degrees F (120 degrees C). …
- Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. …
- Cover chicken and bake in the preheated oven until no longer pink, and juices run clear, 4 to 5 hours.