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Meat dry and tasteless when cooked in slow cooker.
Comments
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what sort of chicken is it? when I've tried to use chicken breast or fillet it always ends up very dry - the meat just doesn't have enough fat in it. your better off with thigh or leg meat.
I found this too. If it's chicken breast you are better off "sealing" the meat first to keep the juices in - ie frying it off briefly.
Otherwise, I find turkey breast seems to fare a little better, or else chicken thighs
working on clearing the clutterDo I want the stuff or the space?0 -
i found that sealing the meat is good, PLUS the whole point of a slow cooker, to me, is to cook it slow. if you are leaving it all day, use the lowest setting.0
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