How can I keep my chicken moist while in the crock pot?

Question

Everytime I cook chicken in my slow cooker it comes out very dry (especially if it's breast pieces). What can I do to keep my chicken from drying out?

I do add broth--they're usually 3/4 covered in broth/water/wine/whatever...

Answer 1

Definitely dark meat holds up better. Also, to keep it moist, cook it in a can of beer . . . it adds flavor and the alcohol cooks off. You can always drain it after it's cooked and add your own sauce, or use it to make a gravy. This also works for making pork in the crock pot.

Answer 2

Use stuff like chicken broth to keep the meat moist and tender. Rubbing the chicken in butter will help too but will definitely add calories to the meal!

Answer 3

I always put chicken breast in the crock-pot and it comes out yummy. make sure you have some kind of liquid covering it; I use zesty Italian dressing or cream of mushroom or celery etc. good luck,I love the crock pot(especially in the cooler months)

Answer 4

Before you put your meat into the crockpot, sear it in a pan on all side to brown it - really hot skillet for a sjort amount of time. This will seal in the juices. No foil. It will give the meat a nasty taste. Turn your temperature way down, the slower and lower temp you cook, the more tender the meat.

Answer 5

Very lean cuts of meat (e.g. boneless chicken breasts) may end up dried out or tough in texture when cooked for a long time (for example, in a slow cooker).

Dark-meat chicken pieces won't get as dry as white meat, even with longer cooking, so using them would be a possibility, but here are some other things you can try for white meat chicken in a slow cooker:

...leave the bone in
...leave the skin on
...cook for less time (especially in all the newer slow cookers which cook at much higher temps than the older ones did)
...brine the pieces before cooking (think that should work even when slow cooking, but not sure-- see below for details)
.......or try marinating, or using a dry rub, first
...... or try wrapping the chicken pieces in aluminum foil inside the slow cooker
(those last things may either seal the meat a little, protect it from the heat somewhat, or fill it full of other stuff)

White meat pieces of poultry don't have a lot of fat and connective tissue compared to dark meat pieces like thighs, legs, etc. ... those things break down and baste/moisturize the meat while it's cooking, keeping it more moist (especially with any long, slow cooking method). White meat though is also more solid and has less natural juice inside to start with.
When white meat is cooked for a long time (past “done”) the moisture continues to be drawn out of it which tightens up the fibers so it tastes dry and harder.

brining poultry ...(soaking in a salt-water solution...a sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor).
The salt in a brine has two effects on poultry..."It dissolves protein in muscle….and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt left in the pieces enhance the other natural flavors of poultry."
http://www.fsis.usda.gov/Fact_Sheets/Poultry_Basting_Brining_Marinating/index.asp
Here's one recipe for a poultry brine, if you want to try it:
... Add ¾ cup salt to 1 gallon of water (or 3 tablespoons of salt per quart of water)....for best flavor, use sodium chloride–regular table salt.
...Add a sweetener if desired.
...Place brining solution in food-grade plastic, stainless steel, or glass container
...Totally submerge poultry in solution, and store covered in the refrigerator forup to 8 hrs... even 30 minutes will help.
...Remove poultry from brine. (discard brine after use.)
(Note that chicken and turkey skin can get kind of waterlogged from brining, so it helps to air dry the poultry on a rack in the fridge for several hours before cooking if leaving skin on.)

Marinating poultry (...soak in a mixture containing an oil and an acid, plus any flavorings you want, for 1-6 hrs in the frig).


(If you're interested in more ways to avoid dryness when cooking chicken in other ways besides in a slow cooker, check out this thread:
http://answers.yahoo.com/question/index?qid=20070902113808AATnKlT&r=w#QZF9XGe8VzHs9ZD7A6b_kUzzaWMnlSsRIhF_3as4ZwzPJyhPlI39 )


HTH,

Diane B.

Answer 6

Make sure you have soem liquid in there with it. I have used everything from BBQ sauce to Italian Dressing. I have even used canned tomatoes and chilies.

Also leave the skin on.

Answer 7

Thighs do well in a crock pot.Cover your breasts in a broth to prevent drying out.

Answer 8

Use whole chicken pieces, not boneless or skinless. And don't overcook it.

Bert

Answer 9

you are much better off sticking with leg meat with slow cookers - breast meat just doesnt lend itself as well to this style of cooking.

Answer 10

leave the feathers on...