• 4 to 6 chicken, breasts, boneless, skinless, halved
  • 4 T. Butter, or olive oil (I liked using butter)
  • 4 eggs
  • 1 c. breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. garlic powder
  • 1 T. flax seed meal (optional)

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Slow Cooker Chicken Nuggets will have all the kiddos excited for dinner or lunch, and a great meal to make ahead of time too!

  1. Cut thawed chicken into child-size pieces.
  2. Spray the slow cooker with cooking spray.
  3. A tip from the recipe is to make sure the pieces are only about 2 inches. This size nugget cooks better and the kids like this size.
  4. Mix the butter or oil with the egg in a separate bowl.
  5. Combine the cracker and cereal crumbs to make a fine bread crumb mixture and pour into a pie plate.
  6. Dip the chicken piece in the egg mixture, and toss them in the crumbs. (I use a baggie with the crumbs and shake to toss.
  7. Spray the slow cooker with cooking spray.
  8. Layer the battered chicken pieces in the bottom of the crock.
  9. Once the bottom is full, add a piece of aluminum foil, poking several tiny holes in the foil to allow steam to escape. (Make sure you poke lots of holes as it is important for the chicken to get done!)
  10. Depending on the size of your slow cooker you could have as many as 4-6 layers of nuggets.
  11. Cover. Cook on High for 2-4 hours. Vent the lid with a wooden spoon, or rolled up foil.

After cooking, leave your slow cooker on warm for a few hours before serving.

NOTE: When cooled, and if there is any left put in freezer bags to pull out for meals down the road.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Crock Pot Chicken Nuggets

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