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Home Cooking 38

Moist chicken breast

codmeister | May 10, 2018 02:14 PM

When I was a kid, my mother used to make moist, tender, falling-off-the-bone chicken. When I grew up and started cooking, I had it in my head that a good way to do this was to cook the chicken in a slow cooker (crock pot). Every time I attempted this, however, the chicken would be drained of it's juices and end up dry and not tender. My wife tells me that in order to keep a chicken moist and tender you have to cook it fast on high heat. I want to be able to go to the store, buy a nice chicken breast (or several) and turn them into the kind of moist, tender, falling-off-the-bone meal my mother used to make. Any thoughts or recommendations you might have here would be most appreciated. I'd especially like to know any specific recipes you might have along these lines . . . . .like add a can of mushroom soup and wine, or a packet of Lipton's onion soup and whatever . . . all to supplement the wonderful, juicy, moist chicken breast. Thanks for your help,

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