7 Things Your Mom Should Have Taught You About Pressure Cookers
Best Tips for Slow-Cooker Chicken & Turkey
Given that it is one of the leanest proteins you'll find, chicken is a valuable option for those watching calories,
However, like most lean proteins, chicken can be a challenge to keep moist and yummy--
Particularly in the slow cooker, where you have less control over temperature. It's not uncommon to see simple
Recipes result in chicken that is dry, bland, and unappealing. Here's What we've learned about getting juicy,
Yummy chicken from the slow cooker.
One-Hour Ranges Are Key
We discovered that the only way to cook chicken (and turkey) in a slow cooker is on the low setting and to get a
Relatively short amount of time. We recommend that until you have experience cooking chicken in your slow
Cooker, start checking the temperature of chicken breasts (boneless and bone-in), whole chicken, and turkey
Breasts at the low end of the temperature range to ward off dry, overcooked poultry.
Other hand, are somewhat more pliable, which makes them particularly well suited to the slow cooker because their dark meat
Becomes meltingly tender during the long cooking period; because of this, we cook them longer than bone-in or
Boneless breasts, and we don't check their temperature. Longer cooking times will also be needed in soups or
Casseroles in which the meat is insulated by additional ingredients.
When cooking a whole chicken in the slow cooker, our testers discovered that placing the chicken breast side
Down yields a moister bird since the juices from the dark meat render down into the breast, keeping it out of
Becoming overcooked as the dark meat reaches the appropriate temperature.
Remove the Skin
Chicken can be a healthy option as long as you remove the skin and cut any unwanted fat. One (12-
Ounce) bone-in divide chicken breast with skin has almost 23 g more fat than its skinless equivalent, which
Has only 9 grams of fat--that is a difference worth dealing with. Chicken skin is often slippery, so using a
Paper towel provides extra grip. For whol
chickens with skin which is more difficult to remove, we wait till
They are completely cooked and carved before removing the skin.
Dress It Up with a Sauce or Side
While in certain recipes chicken is smothered in heavy sauces, we found that savory sides and glowing vinaigrettes
Bring dishes to life without excessive calories and fat. Heartier veggies such as carrots and bell peppers can
They help to season the chicken as it cooks and keep the final meal packed
with flavor. For a big-flavor finish, we like to drizzle chicken with simple vinaigrettes created with sunny
Citrus juice and fresh herbs such as mint and cilantro.
Given that it is one of the leanest proteins you'll find, chicken is a valuable option for those watching calories,
However, like most lean proteins, chicken can be a challenge to keep moist and yummy--
Particularly in the slow cooker, where you have less control over temperature. It's not uncommon to see simple
Recipes result in chicken that is dry, bland, and unappealing. Here's What we've learned about getting juicy,
Yummy chicken from the slow cooker.
One-Hour Ranges Are Key
We discovered that the only way to cook chicken (and turkey) in a slow cooker is on the low setting and to get a
Relatively short amount of time. We recommend that until you have experience cooking chicken in your slow
Cooker, start checking the temperature of chicken breasts (boneless and bone-in), whole chicken, and turkey
Breasts at the low end of the temperature range to ward off dry, overcooked poultry.
Other hand, are somewhat more pliable, which makes them particularly well suited to the slow cooker because their dark meat
Becomes meltingly tender during the long cooking period; because of this, we cook them longer than bone-in or
Boneless breasts, and we don't check their temperature. Longer cooking times will also be needed in soups or
Casseroles in which the meat is insulated by additional ingredients.
When cooking a whole chicken in the slow cooker, our testers discovered that placing the chicken breast side
Down yields a moister bird since the juices from the dark meat render down into the breast, keeping it out of
Becoming overcooked as the dark meat reaches the appropriate temperature.
Remove the Skin
Chicken can be a healthy option as long as you remove the skin and cut any unwanted fat. One (12-
Ounce) bone-in divide chicken breast with skin has almost 23 g more fat than its skinless equivalent, which
Has only 9 grams of fat--that is a difference worth dealing with. Chicken skin is often slippery, so using a
Paper towel provides extra grip. For whol
They are completely cooked and carved before removing the skin.
Dress It Up with a Sauce or Side
While in certain recipes chicken is smothered in heavy sauces, we found that savory sides and glowing vinaigrettes
Bring dishes to life without excessive calories and fat. Heartier veggies such as carrots and bell peppers can
They help to season the chicken as it cooks and keep the final meal packed
with flavor. For a big-flavor finish, we like to drizzle chicken with simple vinaigrettes created with sunny
Citrus juice and fresh herbs such as mint and cilantro.
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