Why does everyone put raw chicken directly into the slow cooker? I keep getting mushy meat because of it.

Okay I gotta ask, am I the only one who notices people just dumping raw chicken breasts right into the pot with everything else? I tried it that way once about 2 years ago and the texture was so gross. The chicken releases so much water and then everything gets soupy and bland. I started searing the chicken in a pan for like 5 minutes before putting it in, and the meat stays firm and the flavors are way better. Does anyone else sear their meat first or am I just being extra about it?

2 comments

2 Comments

derekgibson1mo ago

Honestly, is a slightly mushy texture really worth all that extra fuss?

faithbarnes1mo ago

Sometimes a little mush is worth it for way better flavor.