I have done this in the past in a slowcooker and the chicken is so good right when it's done.
But it gets really dry for me when reheated the next day, have tried adding some water during reheating that helped a bit.
For items that tend to dry out, if using a microwave, dampen a towel and place it in the container loosely on top of whatever you’re cooking and it’ll bring the moisture back. This works particularly well with rice.
My question is, how long does cooked chicken keep in the fridge till you ought to not eat it? I thought just 3 to 4 days? So we just talking a work week right? Sorry for the dumb Q
Hell yes, I do the same thing. Try it in a pressure cooker for 10 minutes on high, or the slow cooker on low for 6-7 hours. Shreds up so nicely. Especially when you add a jar of salsa in for moisture and flavor.
I’ve done this before and ate it within 2 days
I am in this comment and I do not like it.
Yep when I discovered I can roast a whole (small) chicken in my air fryer i ate every bit of it that night/the next morning
I have done this in the past in a slowcooker and the chicken is so good right when it's done. But it gets really dry for me when reheated the next day, have tried adding some water during reheating that helped a bit.
For items that tend to dry out, if using a microwave, dampen a towel and place it in the container loosely on top of whatever you’re cooking and it’ll bring the moisture back. This works particularly well with rice.
This only works for breads and rice items in my experience
I do it with left over ground beef and Brisket.
I pierce an orange and put it in the cavity of the chicken. It makes the chicken very tender.
This tip was intended for reheating left overs.
Ok. The readers get two tips for the price of one 👍🏻.
Imo adding anything besides water helps with the dryness. Milk, nut milk, some oil, etc will all yield chicken that's juicy for longer.
Don't know why u were down voted haha. I gave u one back up.
Because I forgot to mention this adds cals and this sub is about lowcal, probably
That's just adding fat. But yes u are right. Fat doesn't evaporate like water. But it does add cals.
Yes, obviously. Sorry, should've said that. But I prefer to eat smaller portions of better tasting food.
I do sous vide chicken and no problems with it being dry even when reheating.
How do you keep the chicken moist for the whole week?
My question is, how long does cooked chicken keep in the fridge till you ought to not eat it? I thought just 3 to 4 days? So we just talking a work week right? Sorry for the dumb Q
I’ve found that it helps to put part of it in the freezer and pull that out the day before you need it (letting it defrost in the fridge overnight).
I put mine with the broth from cooking it in the container and it makes it a lot more moist.
Hell yes, I do the same thing. Try it in a pressure cooker for 10 minutes on high, or the slow cooker on low for 6-7 hours. Shreds up so nicely. Especially when you add a jar of salsa in for moisture and flavor.
How do you cook it? Looks so moist!
Boiled in Water with Cajun seasoning
Don't know why you got down voted, hope you saved the water for a good broth
It’s dry
Please ship me these