I’m looking to make something healthy in my slow cooker using chicken breast—or possibly chicken thighs or even fish if it works. I really want to use canned chipotle peppers in adobo sauce, but I’m not sure how to go about it.
One issue I’ve run into is that slow-cooked chicken breast often releases a ton of water and ends up swimming in liquid, and sometimes the texture turns out tough. I noticed this didn’t happen as much when I used a smaller slow cooker with less empty space.
Does anyone have tips on avoiding the watery texture or ways to keep the chicken tender? And if you’ve got any simple, healthy slow cooker recipes that use chipotle peppers in adobo, I’d love to try them.
Thanks in advance!
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