Joelle wrote:
>> Crock pot skinless chicken thighs,
>
> I tried cooking skinless breasts in the crockpot and they got SO
> tender they were impossible to eat other than shred them and put
> barbque sauce on them. How do you manage to cook chicken in a
> crockpot without it becoming soup?
>
> Joelle

I occasionally made chicken thighs (not boneless) in the crock pot at work
for pot lucks. The night before, I'd season them lightly with salt & pepper
and brown them under the broiler on a slotted broiler pan to let the excess
fat drain off. (I'd buy the 'family paks' so I had to broil them in
batches.) I'd place them in the crock pot and then pour over about a cup of
teriyaki or light soy sauce, a minced onion, a couple of cloves of garlic,
several slices of ginger and a couple of Tbs. of dry sherry. The crock went
into the fridge tightly covered with foil. The crock went into the cooker
and was taken to the office. Once I got to work (I always got there before
7 AM) I'd set the crock pot on LOW and let them slow cook until lunch time.
They were very tender, very flavourful and didn't fall apart. There were
never any leftovers.

Jill