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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / chicken question
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    chicken question

    wife2abadge
    Thu May 26, 2005 4:51 pm
    Semi-Experienced "Sous Chef" Poster
    Am I the only person who has problems with boneless chicken breasts tasting very dryyyyy when cooked in the slow cooker? I've tried a buuuunch of different recipes and they are always rather dry. I've even tried putting frozen breasts in, thinking they're cooking for too long, but still get dry chicken.
    Shirl (J) 831
    Sat May 28, 2005 4:54 pm
    Forum Host
    I know sometimes when Ive done them in the past Ive not had enough liquid or I cooked them too long and they tend to dry out.
    Shirl (J) 831
    Sat May 28, 2005 4:56 pm
    Forum Host
    forgot to mention this sometimes I will mardinate my chicken overnight too if I can and that seems to add some moisture too. But it is the same as sauteing if u cook chicken too long it will dry out. Maybe try to cut back the time but still have them cooked all the way through.
    wife2abadge
    Sun May 29, 2005 3:37 pm
    Semi-Experienced "Sous Chef" Poster
    Yes, I suppose cooking too long is the problem. I guess I just can't make chicken in the slow cooker on days when I work. icon_cry.gif
    katie in the UP
    Sat Jun 04, 2005 1:57 pm
    Food.com Groupie
    I'm so glad you said something!!! I have given up on cooking any chicken in my crockpots!
    Partly because...It gets set up at 630am and we don't get home until close to 6pm! Just too long for chicken!
    I've had some real disasters icon_cry.gif
    I made a lemonaid chicken once...now DH won't even let me try it again icon_lol.gif It was horrible!
    Katie
    ladypit
    Fri Jun 10, 2005 9:38 am
    Food.com Groupie
    These are a few I have cooked for 10-12+ hours and had success with. I can't do anything with cheese for that long (yes, I have tried and it was awful!).

    Mexican Crock Pot Chicken
    Chicken Stroganoff - Crockpot

    Personally I will often put skinless boneless breasts in still frozen if I have to leave things in for 12+ hours. It seems to work better for me and then they don't dry out. Just what I have tried...
    Tornado Ali
    Thu Jun 23, 2005 6:21 pm
    Food.com Groupie
    It depends, I think, on the thickness of your chicken breasts. When I use the "flash frozen" ones that come in a 2.5 or 3 lb. bag, they are rather flat, and those dry out. But if I use ones I have bought fresh at the grocery store, usually four to a meat container, they are very plump breasts, and if I freeze them, then use them in the crock pot, they are much less likely to dry out. I think they just taste better, too, even if not using in a crockpot (but they are more expensive, unless you can find them on sale!)
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