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    You are in: Home / Community Forums / Cooking Q & A / Question:Crock Pot Cream Cheese Chicken
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    Question:Crock Pot Cream Cheese Chicken

    Sun Nov 11, 2012 2:56 pm
    Newbie "Fry Cook" Poster
    Crock Pot Cream Cheese Chicken

    Is it correct to cook the chicken without any liquid in the crock pot?
    Sun Nov 11, 2012 3:17 pm Groupie
    Yes. It's a sealed environment with little, if any evaporation and the chicken will exude its own moisture.
    Sun Nov 11, 2012 4:31 pm
    Newbie "Fry Cook" Poster
    Would it be a bad idea to use boneless/skinless chicken breasts with little moisture? Seems like those might dry out.
    Sun Nov 11, 2012 4:50 pm
    Forum Host
    You have about two cups of liquid in this recipe - the condensed soup and the broth. You don't need more liquid. But breasts will cook more quickly. Even if they were covered with broth, they would dry out if cooked too long. I would test the breasts after about 3 hours.
    Sun Nov 11, 2012 4:58 pm Groupie
    The chicken isn't cooked in the soup and broth in the first step, they are introduced in step 3.
    Zhukov, read some of the 600+ reviews, someone may have mentioned using boneless skinless breasts. Reviews are a great source of information from people who have made the recipe.
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