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.

3 comments

3 Comments

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.

evan_harris142mo ago

Did you see that article about collagen breaking down after four hours?

henrybaker1mo ago

Used to think longer was better, but this makes a lot of sense actually.