Originally Posted by May in Jersey
Guess it's just like making meat dishes on top of the stove, the more fat in the meat the tastier and softer it will get.
Yes, you are correct Fat provides flavour ... and acts as a tenderizer for the meat
Crock Pot was a trade name by Rival. Slow Cooker is the generic name. So basically the two terms are interchangeable. Just like "kleenex" has become the commonly used name for "tissues" while in actuality kleenex is just one specific brand!
Chicken dry in the crock pot? Hard to believe .... I cook roaster chickens and they come out like the deli BBQ chickens. Wash and prep the chicken. Sprinkle herbs/spices/seasonings inside and out. Stuff an onion or two in the cavity if you wish. Set a bowl upside down in the crock, so the juices will drain from the chicken and the chicken stays high and dry. I don't add extra liquids (enough fats in the chicken), though sometimes will add a splash of BBQ sauce on top of the bird. Lid on and go quilt for the afternoon!
Salsa Chicken Pieces .... layer in crock with some salsa. Doesn't take a lot!!
Greek Chicken ... same as above except use antipasto
Of course, you can over cook the chicken .... by leaving it in there far beyond the cooked stage and it will be dry and hard and no liquid left in the crock!! (yes, been there, done that!)