The subject is: boneless, skinless chicken breasts, (none of us like dark meat, and hubby's doctor-ordered diet requires skinless).
The cooking method is, "drowning" in liquid sauces, either in the oven or the crock pot--(covered, in either case).
On three separate occasions, cooked by three different people (myself, and each of my daughters), the chicken has been the most miserable, dried-out, chewy meal we have ever had the misfortune to eat.
The crock-pot dishes simmered on 'low' for about 4 hours, (while we did Christmas shopping, in one case), the oven dish cooked for not quite a full hour, at 350 degrees.
HOW is this possible?? 'Dried out' during cooking, it most certainly was NOT...the liquid level never dropped to expose even a little bit of the chicken, and the sauces were not excessively thick; rather, they were very liquid (say, the consistency of Russian salad dressing, which, in fact, is a major ingredient of one of the dishes in question).
We simply do not understand how a food cooked in that much liquid can end up dry. This is the oxymoron of cooking!
Thanks for any pointers, or information you can provide.