Post #1238002
2026-04-10 14:05 UTC
Every time I try chicken breasts in the slow cooker they come out bland and flavorless, no matter how much spice, herbs, or veggies I use. What's your approach on this? Whole breasts? Butterfly? Diced?
Replies (1)
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@Asafum@lemmy.world 2026-04-10 14:14
I start with the whole breast while cooking then shred after. I think shredding them and ensuring they're mixed with everything right after cooking helps, but I never eat it right from the crockpot so it could just be reabsorbing the spiced liquid as it cools in the fridge that is doing the trick. Edit: I also only cook on the "low" setting even though it says 10 hours, I never let it go much longer than 3 or the chicken gets too "well done" just gotta do your typical chicken testing whether with a meat thermometer or pulling it apart to see/feel the texture.