Originally Posted by jennyema
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.
But, I would guess that most people (including myself) who do chicken breasts in the crock are using some type of sauce. I wouldn't just cook chicken in there to eat plain and dry. I usually do forms of "pulled chicken" in there, which means there's a sauce.. so it never ever tastes dry.