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Old 10-02-2012, 06:38 PM   #11
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I agree with Jen. Lean cuts like chicken breast and pork tenderloins are not good candidates for slow cooking. Better candidates for crockpots/slow cookers are fattier meats with more connective tissue. After all stewing and braising are processes that were developed to deal with lower quality cuts of meat.
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Old 10-02-2012, 07:10 PM   #12
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Quote:
Originally Posted by iCasey
I've done lots of boneless chicken breasts in the crockpot, I've never had dried out chicken. It's one of my favorite ways to cook chicken!

I'm gonna try this next week, I love easy meals to stick in the crock. And I loooove root beer. Yum!
It really was great...lol..not dried out at all and it had nothing to do with the amount of sauce I used anyway...maybe three hrs was a little excessive...and I will definitely try a different cooking time next time I do this...however again...it wasn't dried out lol, since you said you've slow cooked boneless how long and low or high do you do??
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Old 10-02-2012, 07:11 PM   #13
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Quote:
Originally Posted by Siegal
is cooking with root beer a popular thing? Or your little secret. Never heard of or tried it before
Actually my sister told me to use root beer... I have used coke before and it always comes out amazing!!!!
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Old 10-02-2012, 07:12 PM   #14
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Originally Posted by bakechef
As long as you aren't leaving the boneless/skinless chicken in too long, they won't dry out. I do a shredded chicken with BBQ sauce. I leave it on low for about 4-5 hours (my slow cooker is nice and slow, doesn't boil, just simmers around the edge). It is very tender and juicy. Now any longer than that and it could be quite dry.

Last time I made it this way was really good, I could have eaten the chicken as is, without shredding it and putting it back into the sauce.
Thank you!! It really came out awesome....always love slow cooker recipes
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Old 10-02-2012, 07:35 PM   #15
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I'm not going to criticize! I am going to try it. It sounds great! Thanks so much for posting. :)
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Old 10-02-2012, 08:04 PM   #16
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Quote:
Originally Posted by chopper
I'm not going to criticize! I am going to try it. It sounds great! Thanks so much for posting. :)
Definitely try it, legmen ow how you like it :)
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Old 10-02-2012, 08:06 PM   #17
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Originally Posted by chopper
I'm not going to criticize! I am going to try it. It sounds great! Thanks so much for posting. :)
And I can definitely take criticism very well so please feel free to give your opinion. All comments are always welcome whether I agree or not lol, it's the beauty of living in this country after all isn't it?? :)
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Old 10-02-2012, 08:06 PM   #18
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Originally Posted by Lovex4

Definitely try it, legmen ow how you like it :)
What I meant to write!! Lol, was let me know how you like it
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Old 10-02-2012, 08:09 PM   #19
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i'd like to try this one myself, lovex4, after reading your post. only thing is, i really have never cared for the taste of root beer. does the chicken taste like root beer? maybe i should do mine with coke instead, huh?
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Old 10-02-2012, 08:17 PM   #20
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Like I said before, cooking is science .

Once past being fully cooked all you do is expel the chicken's moisture out. This will dry the meat.

It's just a fact. It's food science 101.

You dont notice or don't care, which is fine. My mom prefers dry poultry.

Braising is not a good technique with very lean protein. Pork tenderloin and filet of beef don't do well in a crockpot either.
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