Sous Vide Chicken for Salads and other dishes.

I joined a new blogger group, called Multicooker Monday.    I actually missed the first month, sigh.  But I'm totally joining in this month.
I got a Sous Vide a couple of months ago, and am playing with it, and learning the ins and outs of a new toy.

Couple of things to note with a Sous Vide- you need to plan ahead, way ahead.  Cause everything takes hours to cook, but on the other hand, even though you can cook something for hours, the temperature you set the Sous Vide at, is exactly the temperature the protein or item you're cooking will go to.

I'm still learning my beef temps, but the last shoulder roast I cooked, was so tender, but was also a touch too rare for my DH, perfect for me though.  And the meat was so tender. OMG, it was good.

However, I like cooking up chicken breasts and having them in either the fridge or freezer for a quick meal, either as part of the salad or to top some greens or one of my favorites, Chicken Quesadilla.

So, as my contribution here, I present some Sous Vide Chicken Breasts.

I seasoned them very lightly, actually I used a dry chicken soup base which has no salt in it.
I like keeping this on hand, it's called Herb Ox and makes a quick cup or so of chicken flavored boullion for when you're in a hurry.  I also use it to season chicken or to add a little more oomph to my home made chicken stock.  It's a good flavour booster.  

Now that the chicken has been cooked, it's time to transform them.

I want to note, that I cooked 2 chicken breast halves, for 2 hours from frozen.
Yup, frozen.   See that's one of the fun things about a Sous Vide.  You can just plunk your frozen meat into a bag, season it, seal it, taking all the air out of the bag, then cook it and walk away for a period of time.  I'm told that chicken can cook at 145 degrees in the water for up to 4 hours, but it can get mushy after that.  From everything I read, optimum is 2 hours.

After cooking the chicken, you can freeze it in the bag you cooked it in, and then just take it out when ready.
I generally do a meal plan for the week, and take out any protein to thaw in the fridge every couple of days.
But for this time, I chopped one of the breasts up and used them in some Chicken Quesadillas for dinner. 

and here they are in their lovely melty goodness.  I didn't get a shot of the Creme Fraiche I also had on the plate, but I usually serve these with some salsa on the side. 

And here's a few more ideas for you to look at, from Instant Pots to Slow Cookers to Sous Vide.

Multicooker Monday

Recipes for Instant Pots, Slow Cookers, Sous Vide and More!

March 2020 Recipes

Pressure Cooker & Instant Pot Recipes:

• Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
• Instant Pot Orange Chicken from Making Miracles
• Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
• Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:

• Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:

• Sous Vide Bone-in Leg of Lamb from Food Lust People Love
• Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!