Free up your oven and join the crock pot turkey army: the juiciest turkey breast you’ll ever make – you won’t believe that it came from a crock pot!

Turkey, love it or hate it, it’s definitely a Thanksgiving staple. I LOVE turkey, especially crock pot turkey. Don’t get me wrong, roasting turkey breast in the oven or making it in the Instant Pot is amazing, but there’s something extra juicy about making a turkey breast in the crock pot, no brining required!Crock pot turkey?
Yes! I’m all about using gadgets when it comes to meals with multiple components. The problem with making turkey and stuffing and mashed potatoes and mac and cheese and sweet potatoes is that they all inevitably need oven space. So, why not free up that space by using a crock pot? It’s perfect because using a crock pot takes all the guess work out and you end up with super juicy, perfectly moist, well seasoned turkey.

Juicy chicken breasts in air fryer deliciousness.
If you want juicy, air fryer chicken breasts are the way to go. No more dry meat, just juicy, moist, perfectly cooked chicken breasts every time.

Air fryer chicken breasts are juicy, quick, and never dry. I usually meal prep a bunch of chicken breasts at the beginning of the week (especially if I have a really busy week) and I find that the air fryer is the best, most consistent way to make them. I then use the cooked chicken breasts in salads, wraps, burritos, tacos, sandwiches, noodle bowls, pasta, or even on their own as a no-carb snack.
How long to cook chicken breast in the air fryer?
Boneless chicken breasts: Air fry at 400°F for 12-15 mins, depending on size, flipping halfway.
Bone in chicken breasts: Air fry at 400°F for 25-28 mins, depending on size, flipping halfway.
Frozen boneless chicken breasts: Air fry from frozen at 360°F for 25-30 mins, depending on size, flipping halfway.

It frees up your oven so you can bake pie. Or stuffing. Or whatever else you might want to make in the oven.
If you don’t have an oven the crock pot is here to the rescue!
Turkey breast in the crock pot is super forgiving because it’s cooked low and slow. The meat is juicy and tender and not at all dry or overcooked. Plus you’ll have drippings to make gravy.
Can you really cook turkey in a crock pot?
Yes! It’s juicy and tender and your house will smell amazing. Here’s how long you need to cook turkey in the crock pot:

You’ll want to check the internal temperature with an instant read thermometer at 3 hours for smaller breasts and 5 hours for larger ones. Once you hit an internal temperature of 165°F, you’re good to go. The secret to juicy crock pot turkey breast is cooking on LOW.

Ingredients

2-3 chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Special Equipment
air fryer

Instructions
In a bowl, toss the chicken breasts with oil, garlic powder, paprika, and salt and pepper to taste.
Place the breasts, without overlapping, rounded side down and air fry per the temperatures and times below, flipping halfway, or until the the internal temperature reaches 165°F or until the juices run clear.
For boneless chicken breasts (skinless or skin on): 12-15 mins @ 400°F
For bone in chicken breasts (skinless or skin on): 25-28 mins @ 400°F
For frozen boneless chicken breasts (skinless or skin on): 25-30 mins @ 360°F
(All times dependent on size)

Do you need to flip the chicken in the air fryer?
Technically you don’t need to because the air in an air fryer circulates around, but for even crispiness and presentation, I recommend it. Start cooking the chicken rounded side down then flip it to finish rounded side up so it looks pretty and golden.

What can I serve with air fried chicken breasts?
Since you have the air fryer out, why not try:
Air fryer asparagus
Air fryer brussels sprouts
Air fryer roasted broccoli
Air fryer parmesan wedge fries

How do I reheat chicken breasts in the air fryer?
To reheat already cooked chicken breasts in the air fryer, let the breasts heat up at 350°F for 2-3 minutes.

When you’re in Singapore, you have to pay extra for dark meat (thighs and drumsticks) because the meat is silkier and more tender. I definitely prefer thighs to chicken breasts when making chicken rice but sometimes I like the texture of breasts too.

But what about the chicken? Do you need a whole chicken? Should you use dark meat or light if you’re just going with individual pieces? Again, this is personal preference, but I think the whole chicken isn’t necessary. The only question is, do you go with thigh or breast?

After you have a pretty pool of glistening fat, uncover the skillet and turn the heat up to medium. Let the skin and fat cook, stirring and breaking up occasionally, until the chicken skins start to crisp and brown.
Strain. After all the skins are brown, remove the pan from the heat and use a fine mesh strainer over a heat proof liquid measuring cup to strain out the crispy skin. The rendered chicken fat is pure flavor. If desired, return the skin to the pan and crisp up further. The crispy chicken skins are the BEST. They’ll continue to crisp up as they cool, so don’t cook them too long. Store the strained fat in a jar in the fridge for several weeks and use to make chicken rice!

When you’re in Singapore, you have to pay extra for dark meat (thighs and drumsticks) because the meat is silkier and more tender. I definitely prefer thighs to chicken breasts when making chicken rice but sometimes I like the texture of breasts too.

But what about the chicken? Do you need a whole chicken? Should you use dark meat or light if you’re just going with individual pieces? Again, this is personal preference, but I think the whole chicken isn’t necessary. The only question is, do you go with thigh or breast?

After you have a pretty pool of glistening fat, uncover the skillet and turn the heat up to medium. Let the skin and fat cook, stirring and breaking up occasionally, until the chicken skins start to crisp and brown.
Strain. After all the skins are brown, remove the pan from the heat and use a fine mesh strainer over a heat proof liquid measuring cup to strain out the crispy skin. The rendered chicken fat is pure flavor. If desired, return the skin to the pan and crisp up further. The crispy chicken skins are the BEST. They’ll continue to crisp up as they cool, so don’t cook them too long. Store the strained fat in a jar in the fridge for several weeks and use to make chicken rice!

Juicy chicken breasts in air fryer deliciousness.
If you want juicy, air fryer chicken breasts are the way to go. No more dry meat, just juicy, moist, perfectly cooked chicken breasts every time.

Air fryer chicken breasts are juicy, quick, and never dry. I usually meal prep a bunch of chicken breasts at the beginning of the week (especially if I have a really busy week) and I find that the air fryer is the best, most consistent way to make them. I then use the cooked chicken breasts in salads, wraps, burritos, tacos, sandwiches, noodle bowls, pasta, or even on their own as a no-carb snack.
How long to cook chicken breast in the air fryer?
Boneless chicken breasts: Air fry at 400°F for 12-15 mins, depending on size, flipping halfway.
Bone in chicken breasts: Air fry at 400°F for 25-28 mins, depending on size, flipping halfway.
Frozen boneless chicken breasts: Air fry from frozen at 360°F for 25-30 mins, depending on size, flipping halfway.

It frees up your oven so you can bake pie. Or stuffing. Or whatever else you might want to make in the oven.
If you don’t have an oven the crock pot is here to the rescue!
Turkey breast in the crock pot is super forgiving because it’s cooked low and slow. The meat is juicy and tender and not at all dry or overcooked. Plus you’ll have drippings to make gravy.
Can you really cook turkey in a crock pot?
Yes! It’s juicy and tender and your house will smell amazing. Here’s how long you need to cook turkey in the crock pot:

You’ll want to check the internal temperature with an instant read thermometer at 3 hours for smaller breasts and 5 hours for larger ones. Once you hit an internal temperature of 165°F, you’re good to go. The secret to juicy crock pot turkey breast is cooking on LOW.

Ingredients

2-3 chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Special Equipment
air fryer

Instructions
In a bowl, toss the chicken breasts with oil, garlic powder, paprika, and salt and pepper to taste.
Place the breasts, without overlapping, rounded side down and air fry per the temperatures and times below, flipping halfway, or until the the internal temperature reaches 165°F or until the juices run clear.
For boneless chicken breasts (skinless or skin on): 12-15 mins @ 400°F
For bone in chicken breasts (skinless or skin on): 25-28 mins @ 400°F
For frozen boneless chicken breasts (skinless or skin on): 25-30 mins @ 360°F
(All times dependent on size)

Do you need to flip the chicken in the air fryer?
Technically you don’t need to because the air in an air fryer circulates around, but for even crispiness and presentation, I recommend it. Start cooking the chicken rounded side down then flip it to finish rounded side up so it looks pretty and golden.

What can I serve with air fried chicken breasts?
Since you have the air fryer out, why not try:
Air fryer asparagus
Air fryer brussels sprouts
Air fryer roasted broccoli
Air fryer parmesan wedge fries

How do I reheat chicken breasts in the air fryer?
To reheat already cooked chicken breasts in the air fryer, let the breasts heat up at 350°F for 2-3 minutes.

Free up your oven and join the crock pot turkey army: the juiciest turkey breast you’ll ever make – you won’t believe that it came from a crock pot!

Turkey, love it or hate it, it’s definitely a Thanksgiving staple. I LOVE turkey, especially crock pot turkey. Don’t get me wrong, roasting turkey breast in the oven or making it in the Instant Pot is amazing, but there’s something extra juicy about making a turkey breast in the crock pot, no brining required!Crock pot turkey?
Yes! I’m all about using gadgets when it comes to meals with multiple components. The problem with making turkey and stuffing and mashed potatoes and mac and cheese and sweet potatoes is that they all inevitably need oven space. So, why not free up that space by using a crock pot? It’s perfect because using a crock pot takes all the guess work out and you end up with super juicy, perfectly moist, well seasoned turkey.

Both work: if you care about presentation and want really pretty chicken breasts, use skin on, bone in chicken breasts because the skin crisps up beautifully and also self-bastes the meat underneath. The bone in helps it keep it’s shape. Boneless skinless chicken breasts are delicious as well though – I use them in a huge amount of recipes and they are my go to.
Do I need to preheat the air fryer for chicken breasts?
Unlike using a regular oven, you don’t need to preheat the air fryer, which means dinner gets on the table faster.
Why make air fryer chicken breast?
If you like super juicy baked or roasted chicken, air fryer chicken tastes just as juicy and tender, maybe even more so
Air frying chicken breasts is faster than roasting/baking
It’s also more energy efficient because you don’t need to preheat or turn on your oven
Super easy cleanup