Originally Posted by budron
Does anyone have any advice for using boneless chicken breasts in the slow cooker? A lot of time they seem to dry out instead of becoming moist. I like using them better than boned or thighs but if that is the secret then I will switch to them. Thanks for any tips.
Welcome to DC, budron.
I have a Rival programmable & it gets very hot... so I cook on Lo and adjust the cooking time. Here are a few tips:
Remove the skin & fat, as it increases the heat & cooks too quickly - adjust the cooking time as well.
Add some liquid, i.e. sauce, broth, wine - depending on your recipe.
Follow the directions for your cooker - i.e. mine calls for placing vegggies on top - the condensation of liquids & heat adds moisture & cooks the dish, and the pot needs to be filled about 2/3 of the way.
Check on the dish - if it looks like it's burning, add a little water or liquid.
I've made chicken cordon bleu, saltimboca (sp), steamed artichokes, etc, and haven't had a problem with anything drying out.
Hope that helps.