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Just realized I've been cooking chicken on high this whole time
Last week my neighbor came over while I was prepping dinner and saw me set my slow cooker to high for some chicken breasts. She goes "you know that dries it out, right?" and showed me her method of always doing low and slow for poultry. I've been making dry chicken for YEARS and never even thought about it. Has anyone else had that moment where a simple change completely fixed a meal? Do you guys always use low for meat?
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paul_morgan24d ago
Ngl I feel personally attacked right now because I've been doing the exact same thing for like a decade. Always thought high heat was the way to get it cooked faster and never questioned it. Your neighbor basically saved our chicken game forever.
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laura_ross24d ago
High heat gets the job done faster and honestly if you're eating it right away and not letting it sit in the cooker for hours, the texture stays fine. Low and slow is great for tough cuts but chicken breasts just turn into mush if you leave them too long on low. Everybody acts like there's one right way to cook but really it depends on your schedule and how you eat it.
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