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Old 12-18-2015, 03:01 PM   #11
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Originally Posted by jennyema View Post
So it came out perfectly several times and then was watery and you were making it exactly the same way in the same crock at the same setting?
Yes and yes i find it so weird . I cook it on high for 4 hours or low for 8 hours. I usually get he same results on both cookong times
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Old 12-18-2015, 03:22 PM   #12
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To me, that sounds like a lot of liquid for 3 or 4 single breasts in a crock pot. When you made it successfully before how many breasts did you use and how long does it cook?
Are you using bone in breasts?
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Old 12-18-2015, 03:29 PM   #13
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To me, that sounds like a lot of liquid for 3 or 4 single breasts in a crock pot. When you made it successfully before how many breasts did you use and how long does it cook?
Are you using bone in breasts?
When it comes out good it does have a little more liquid but its more of a thick glaze and its full of flavor . I used 4 and it cooks for 4 hours and no bone in the breasts
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Old 12-18-2015, 03:42 PM   #14
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I really like the sound of your recipe BF, but I don't like crock pots at all, although many do. I think I'll do your recipe in a Dutch Oven and see what happens with the thighs that I prefer. I'll be browning the skinless bone in thighs before I start. Your recipe reminds me a little of Filipino Chicken Adobo.
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Old 12-18-2015, 03:48 PM   #15
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I really like the sound of your recipe BF, but I don't like crock pots at all, although many do. I think I'll do your recipe in a Dutch Oven and see what happens with the thighs that I prefer. I'll be browning the skinless bone in thighs before I start. Your recipe reminds me a little of Filipino Chicken Adobo.
I would try it i only bought my crock pot because it was on sale . I think a dutch oven might work too i think the main thing is giving it enough time for the flavors to blend together . That actually sounds so good ive had different Filipino foods but not the chicken adobo
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Old 12-18-2015, 04:41 PM   #16
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When do you add the cornstarch? If it is heated for too long or too high, it loses a lot of its thickening power.

Are you using the same amount and kind of vinegar? Vinegar can also have negative effects on the thickening power of cornstarch.
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Old 12-18-2015, 04:44 PM   #17
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When do you add the cornstarch? If it is heated for too long or too hig8h, it loses a lot of its thickening power.

Are you using the same amount and kind of vinegar? Vinegar can also have negative effects on the thickening power of cornstarch.
I didnt know that thats interesting? I add in all the ingredients then add the chicken and stir occasionally. I use the distilled vinegar. That could be why its been comig out the way it has but its always thickened up before so why the change now ?
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Old 12-18-2015, 04:56 PM   #18
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I didnt know that thats interesting? I add in all the ingredients then add the chicken and stir occasionally. I use the distilled vinegar. That could be why its been comig out the way it has but its always thickened up before so why the change now ?
That is baffling.

I would just leave out the cornstarch until the chicken was cooked and stir it in (dissolved in a bit of cold liquid) at the end, to thicken. I can't guarantee that will fix the problem.
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Old 12-18-2015, 05:32 PM   #19
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The light bulb just went on in my head. How old is your cornstarch?
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Old 12-18-2015, 05:50 PM   #20
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Very good point, Kay.
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