Update on that chicken and salsa recipe everyone loves

I tried the classic 'dump chicken breasts and a jar of salsa' recipe that gets posted here all the time. After 6 hours on low, the chicken was dry and stringy, not tender at all. I learned that lean chicken breast just doesn't hold up like thighs do for long cooking. Has anyone else had this happen and found a way to make it work, or should we all just switch to thighs for these kinds of recipes?

3 comments

3 Comments

alice_mitchell24d ago

Oh, the chicken breast in the crockpot is a trap we all fall into once.

grayw322d ago

Right, because it's not just about being dry, it's that weird texture it gets. Like, you're going for pulled chicken for tacos and it turns into these little tough shreds that feel like chewing on twine. @alice_mitchell, did you ever try to save it by adding more liquid, only to end up with wet, stringy chicken? I made that mistake with a salsa verde recipe and it was a total loss.

piper47024d ago

Yeah that "dry and stringy" part made me switch to thighs too, I used to think breast was fine but it really falls apart.