Just realized my slow cooker chicken comes out way better with a cheap wire rack

I used to just put chicken pieces right on the bottom of the pot, and they'd sit in the liquid and get kind of mushy. Last month, I saw a tip online about using a small metal rack to lift the meat up. I grabbed a basic one from the store for about eight dollars. The difference is huge. The chicken still gets tender but it doesn't fall apart, and the skin on top gets a bit more texture instead of being totally soggy. I made a whole chicken this way last Sunday, and it was the best one I've done in the cooker. It's such a small change but it really improved the meal. Has anyone else tried this trick, or do you have a different way to keep things from getting too wet?

2 comments

2 Comments

max96317d agoTop Commenter

I always thought the liquid was necessary for slow cooking. Tried a rack with some potatoes underneath to catch drippings, and it was a game changer. The meat steams instead of boils, so it keeps its shape better.

the_abby17d ago

Yeah, the "steams instead of boils" part is exactly it. I tried the rack thing with a pork shoulder last week and it was so much better. The texture is totally different, like it's not falling apart into mush. You get these great slices instead of just shredded meat. It makes a huge difference for something like a roast. I'm never going back to just drowning it in liquid.