Question: “Every time I slow cook a chicken recipe (using boneless, skinless chicken breasts), my husband says the chicken is dry. Any suggestions?”
Answer: This is a very common problem. Chicken breasts are very delicate. I suggest two solutions:
1. Substitute chicken thighs for chicken breasts when using your slow cooker. Thighs hold up much better than breasts in a slow cooker. You can use them with the bone in, or boneless.
2. If you use breasts, cook them on Low (not High), and usually for no more than 4-6 hours. I suggest checking them after 4 hours—some slow cookers cook hot and fast, and they may be done by then. If you’ve filled your cooker fairly full, it may take up to 5 or 6 hours for the breasts to cook tender. I suggest that you use a quick-read meat thermometer after 4 hours. When it registers 165 degrees Fahrenheit, the chicken is completely cooked.
I hope this is helpful.