My latest batch of crock-pot chicken breast turned out pretty dry. Any tips for improving the results?
This time I put in 6 pounds of chicken breast, cut it randomly to increase the surface area, then poured on a bottle of Private Selection tandoori marinade. I cooked on high for four hours, then pulled it off and drained the fat down the sink. Then I shredded as best I could, though it was pretty tough. I put it back on low for one hour, then tried to shred it again.
I'm trying to cut, so anything I can do to improve this recipe would be nice.