Perfect your slow-cooker wings, drumsticks, breasts and thighs

We’ve seen soups and stews full of dry shredded chicken and braised breasts and thighs that were bland and unappealing. Here is what we’ve learned about getting juicy, flavorful chicken from a slow cooker.

America’s Test Kitchen: 200 All-New, Ground-Breaking Slow-Cooker Recipes

Cooking Times for Chicken

We found that the only way to cook chicken in a slow cooker is on the low setting, which takes longer to get to the maximum heat level and allows the chicken time to gradually cook through without overcooking. Different cuts also require different cooking times to keep from overcooking.

Boneless, Skinless Chicken Breasts: 2 to 3 hours on Low

Bone-in Chicken Breasts: 3 to 4 hours on Low

3 tablespoons rice vinegar

1 tablespoon Sriracha (or other hot) sauce

*We prefer to buy split chicken wings, but you can purchase 4 1/4 pounds of whole wings and split them yourself.

1. Mix sugar, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in bowl, then rub mixture evenly over chicken; transfer to slow cooker. Cover and cook until chicken is tender, 3 to 4 hours on low.

2. Adjust oven rack 10 inches from broiler element and heat broiler. Place wire rack inside aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray. Transfer chicken to prepared sheet; discard cooking liquid. Broil until lightly charred and crisp, about 10 minutes, flipping halfway through cooking.

3. Meanwhile, combine hoisin, vinegar, and Sriracha in bowl. Brush wings with one‐third of sauce and continue to broil until wings are browned and sticky, about 10 minutes, flipping and brushing wings with one‐third more sauce halfway through cooking. Brush wings with remaining sauce and serve.

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