Registered User
We use a packet mix, coconut milk, boneless skinless thighs not even browned and chuck it all in with some extras. Normally have it on high for four hours - I chuck in a packet of sultanas at the 3 hour mark and pull apart the chicken a bit and then leave it alone again. And it turns out beautifully.
I find that all the slow cooker bases I use are acidic or have a bitter aftertaste. Any tips?
Reply With Quote
Bookmarks