Help me with my slow cooker

[Shades]

We've been experimenting with our SC for a while now and we tend to cook most things for just over 4hrs on high, sometimes browning first, sometimes not - doesn't seem to make much difference... Most recipes call for four hours on high but we usually give it just that extra half hour and it's usually falley-aparty... Except the last one which was done the same but just wasn't as tender... can't figure out why - I think it's a bit hit and miss maybe?

[Vixstar]

Chicken Breast is not the best meat for SC...try thighs! The lady at MCCormicks recommended this to me. I have a Ronson and have to double quantities of of liquid to prevent the drying out. I also don't panfry / brown any of meat beforehand.

xxxx

[Muppity]

I'm wondering if yours is too hot. I would try cooking something and using the low setting instead of where you would usually use the high.

Or alternatively, maybe you are cooking the meat for too long first and it is drying out a bit much before it gets to the slow cooker IYKWIM. As far as I know you are really only supposed to seal the mean before you put it in to give it flavour rather than cooking it through.

Good luck

I don't think I could survive without ours.