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Old 09-10-2012, 09:30 PM   #16
MomToOne
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I don't like it with chicken breasts. I think the meat ends up way too dry. Instead, I make it with frozen leg quarters, with the skin still on. After it's done cooking, I remove the skin and take the chicken off the bone, shred it and mix it in with everything else. DD12 loves it.
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Old 09-10-2012, 09:38 PM   #17
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If it's the one I'm thinking of I make it at least once every 2 weeks, if not more. It's the one with chicken breasts, a jar of salsa, a can of black beans, and a bag of frozen corn? I don't drain the beans, that makes the chicken stay moist.
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Old 09-10-2012, 09:50 PM   #18
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I think whoever said the slow cooker is too large is probably the most correct. Slow cookers work best, and are safest, when filled 1/2 to 3/4 full.
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Old 09-10-2012, 09:58 PM   #19
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I have made this recipe for years minus the cream cheese (son with dairy allergy). I do not use frozen chicken and my crock-pot is about 5 years old. My chicken is never dry. I cook chicken, beef and pork recipes in there all the time and nothing is every dry. Are you cooking on low and using plenty of liquid?
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Old 09-10-2012, 11:01 PM   #20
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I just made this for the first time last week! Turned out wonderful, not dry at all! I used frozen chicken breasts, a jar and a half of salsa, threw in some corn, chopped up green peppers, mushrooms, and onions (uncooked for the last three ingredients). I cooked it on low for 6 hours maybe? Shredded it up...hubby ate it on rice, I ate it on tortillas My crockpot is about 2 years old and was somewhere around 1/2-2/3 full. I didn't know that made a difference though until i read that here just now!
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Old 09-11-2012, 06:17 AM   #21
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I agree that the crockpot probably was to large, maybe you should try it again and double the recipe. You could freeze half and you will have a cooked meal in the freezers for another day.
I am going to try this today with skinless chicken thighs I have in my freezer and omitt the cream cheese. I will probably serve it over rice with sour cream on the side. Sounds yummy!
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Old 09-11-2012, 06:29 AM   #22
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Quote:
Originally Posted by punkin View Post
What I remember was 4 chicken breasts; jar of salsa; can of beans; can of corn (add at the end to warm up). Cook all day on low.
I do this one but I use frozen chicken, onion and red & green peppers - the vegies keep a bit more moisture in the crock pot and the chicken is tender & juicy.
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Old 09-11-2012, 07:16 AM   #23
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I think the secret to keeping any meat moist in a crockpot is to either shred or slice it about an hour before serving and put it back in pot. This way the meat absorbs all the liquids. Otherwise, I find it to be too dry.

Hope this helps!
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Old 09-11-2012, 07:53 AM   #24
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Maybe the trick is to start the chicken off frozen.
Yes! that is what I do. If they are thawed you only need about 4 hours.
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Old 09-11-2012, 07:56 AM   #25
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Yes, that's the secret. I buy fresh chicken and freeze it! I just made chicken, carrots and potatoes in muchroom soup today. I got the recipe here...the chicken is very moist and tender but unfortunately the recipe was not a keeper!
Try replacing the mushroom soup with an 8 ounce bottle of zesty italian salad dressing.
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Old 09-11-2012, 08:08 AM   #26
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I think the secret to keeping any meat moist in a crockpot is to either shred or slice it about an hour before serving and put it back in pot. This way the meat absorbs all the liquids. Otherwise, I find it to be too dry.

Hope this helps!
I was thinking the same thing.

As soon as I read the idea of this recipe I was wondering how the meat could possibly be dry. I found a similar recipe (uses rotel, other spices, and cream cheese) and made it twice. Both times I shredded the meat up at the end and served it with the liquid. (It wasn't soupy, we ate it on flour tortillas)

My recipe was called a chicken chili so that's how it was supposed to look, but perhaps the recipe every one else is talking about calls for serving the chicken breasts whole?
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Old 09-11-2012, 08:13 AM   #27
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Quote:
Originally Posted by tzolkin View Post
I was thinking the same thing.

As soon as I read the idea of this recipe I was wondering how the meat could possibly be dry. I found a similar recipe (uses rotel, other spices, and cream cheese) and made it twice. Both times I shredded the meat up at the end and served it with the liquid. (It wasn't soupy, we ate it on flour tortillas)

My recipe was called a chicken chili so that's how it was supposed to look, but perhaps the recipe every one else is talking about calls for serving the chicken breasts whole?
I think they come out whole and you're supposed to shred them.
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Old 09-11-2012, 08:13 AM   #28
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perhaps the recipe every one else is talking about calls for serving the chicken breasts whole?
I don't use a recipe...just chicken and salsa in the crockpot.

But I do serve the chicken breasts whole, with spanish rice on the side.

When I take the chicken breasts out of the crockpot and put them in a storage container, I do pour some of the salsa liquid back over the chicken to help keep it moist in the fridge ( I make enough for 2 nights of dinners).
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Old 09-11-2012, 08:19 AM   #29
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I think the issue is definitely that the crock needs to be at least half full. I have a prety small crock (four breasts and the assorted things to go with it pretty much fills it) and I've done roasts, and chicken and all sorts of things and I have never had anything come out dry - usually the meat is swimming in juice!
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Old 09-11-2012, 10:24 AM   #30
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I make a similar recipe, but I don't use the crock-pot. I just brown my chicken breast in a pan on the stove in a little EVOO. drain it, add salsa and put it in the oven for 20 miniutes, then add cheese on top and back in the oven for 5 minutes. Serve with Cheesy Rice. Takes 30 minutes at most and the chicken is always juicy.
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