I am very excited about my new slow cooker. I absolutely love it (it is a 6 quart size). I have made an amazing white bean and kale soup this week. I tried chicken pieces on the bone with fresh rosemary and lemon. I browned the chicken first and then put in crock pot with some stalks of rosmary and I squeezed two lemons in there. My slow cooker has a temp probe , which I set for 180. After the internal temp is reached , the slow cooker automatically turns to the warm mode (which I love....but I think it dried out my chicken). The taste was amazing...but I felt that some of the meat was dry. I have never cooked with this tool.....so I am trying different techniques out. The soupd was great....but not sure if chicken pieces was the best thing to put in the crock pot. Should i have filled the pot with water, so that the pieces were partially submerged? I was worried that the skin would be soggy. Perhaps I should have set the meat probe to 170 instead of 180.
Any thoughts, ideas, tips?