Does it make sense to cook chicken in a slow cooker? I've taken internet advice on how to cook chicken breasts in slow cookers but they always turn out mushy and dry. Are chicken thighs a better choice?
I got a slow cooker as a gift and want to use it to make a lot of food at once that I can freeze and eat throughout the week.
thighs are always a better choice especially when the fault is that the meat is dry
breasts are lame and depend on the sauce and other parts of the meal, white meat is never going to carry a meal
Nothing looks that good coming out of a slow cooker
I think that's before it's even turned on.
>breasts are lame and depend on the sauce and other parts of the meal, white meat is never going to carry a meal
sucks because breasts are so damn cheap
I cook it in there. Makes it way more juicy, I normally don't like chicken much because everyone always makes it so dry. You also collect all the nice drippings so you can fry it with rice or whatever.
Dry?
You're using the slow cooker wrong.
any suggestions for recipes?
Man I don't know, rub it in whatever spices you like and throw it in there. Add a bit of water at the bottom, like just enough to line the bottom. personally I don't even remove the fat most of the time since so much drips off while slow cooking. I mostly make chili-ish goo in mine to eat on rice, pretty good.
One piece of advice is fucking never put garlic in there. Only exception is if you pre-cook it. Garlic tastes nasty in a slow cooker.
>chili-ish goo
go on