The Key to Slow-Cooking Chicken

November 12, 2012 | By | Comments (0)

Slow Cooker

Want to slow-cook some chicken for dinner this week? (Maybe this chicken, fennel, and white bean soup? Yum!) Then keep in mind: You should buy chicken thighs, not breasts. That’s because dark meat has more fat than white meat, and as a result, it doesn’t dry out as quickly. Thighs should be slow-cooked for about six hours. (If you prefer white meat, leave them in the slow-cooker—on low—for no longer than five hours.)

Check out more slow-cooker secrets.

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