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I thought slow cooker chicken breast would always be dry, but a friend in Phoenix swore by a 4-hour method with a cup of broth.
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jasonc7716d ago
My buddy in Tucson does the same thing. The real trick is to use bone-in, skin-on breasts. That extra fat keeps it from drying out over the long cook. Four hours on low with plenty of liquid is the sweet spot for me too. Anything longer and you're just making chicken string.
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evan_harris1416d ago
Did you see that article about collagen breaking down after four hours?
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