Slow cooked boneless, skinless chicken breasts? Oops that's the problem right there! They have little fat and should be cooked in the oven or on the cooktop. Chunked and sauteed or baked at 400 for 20-30 min depending upon thickness, that's all you need. Poaching works well too, just don't overcook 'em!
When I make chicken soup I always use meat on the bone with skin, it makes all the difference in a good soup with edible meat.

Here's a favorite family recipe:
DIJON CHICKEN ELITE
(Lila Slaten)

âÂÂThe Dijon chicken elite has long been a favorite of family, friends and students in my classes. Marvelous in quick preparation for a large crowd, it is crisp and succulent and the Dijon mustard and garlic flavor are real winners. If I am serving a holiday buffet for a crowd I usually have a beef and chicken main course and these are the two I have found most successful. The rice goes well with either one or both.âÂÂ

8 chicken breasts (boneless and skinless)
3 cups fresh bread crumbs
1 cup Parmesan cheese
ü cup chopped parsley
2 teaspoons salt
1 cup butter, clarified or melted
2 large cloves garlic, mashed (I use the chopped frozen cubes from Trader Joes)
2 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
1/8 tablespoons white pepper

Wash and dry chicken. Grind up bread crumbs in food processor with steel blade. Place crumbs in a large bowl. Add cheese, parsley and 1 teaspoon salt. Combine well.
Melt butter, add garlic after melting and simmer a few minutes to absorb flavor. I do this in the microwave. Remove from heat. Add Worcestershire sauce, mustard, remaining 1-teaspoon salt and white pepper. Mix well.
When cool enough dip chicken pieces in butter mixture then roll in breadcrumb mixture. Place on a greased cookie sheet with edges or baking pan. Allow to stand at least an hour or longer before baking in preheated 400 degree oven. Place in a single layer. Bake for 20-30 minutes. Test after 25 minutes, they should be done. Enjoy!

Ah! That makes sense. No more slow cooked chicken breasts for us! And the Dijon chicken recipe sounds delish! I'll try it! Thanks.

Over cooked chicken breast is ALWAYS dry !
Chicken breast should not be cooked in the slow cooker.
Try pan frying them, oven baking or cutting into strips ands tir frying...but all cooking methods should be fast.
Cook until the inside of the thickest part is no longer pink...just...no longer.
For a really yummy meal, try cutting the breast horizonatlly, so you get a thin piece of meat and then put between plastic wrap and pound so it's eavn thinner.
Mix up somes easoned flour...start with 1/2 cup of flour with about 1/8 tsp garlic powder, 1/2 tsp crushed parsley and 1/2 tsp paprika. Dredge the chicken pieces in the flour and fry in about 1/4 inch of hot oil in a big fry pan. Fry until browned and turn...brown on the second side ands erve. Should take no more than 5 minutes of cooking.
You can also season the flour with some parm cheese and some grated lemon...or just salt and pepper.
But quick cooking is the clue.
Try thawing the breasts and then dipping in mayo thinned with a little milk and then in crushed corn flakes...or crushed tortilla chips and baking on a baking sheet in a 425 oven for about 20 minutes....until the thickest part is just not pink.
You may just find you like chicken breasts!

Yeah, skinless chicken breasts do tend to be overly dry. I almost always try to buy them with the skin on and then take off after cooking, or I will do breast meat pieces in a cream sauce, soup, casserole or even fried.

And, this may just be me, but I really notice when chicken breasts have been frozen. I think it really ruins the flavor of the meat and makes it taste drier. I've noticed even my grocery store often freezes the 'fresh' meat they put out. Sort of bothers me. That drier taste may really be coming from the fact that the meat has been frozen.

Here's some ideas on what to do with them:
Chicken and Dumplings
Chicken Pot Pie
Chicken Salad
Chicken Enchilada Casserole (link is attached)

In other words, make them a part of a dish...not the dish itself.

Here is a link that might be useful: Chicken Enchilada

Yeah, boneless chicken breasts in the crock=dry!

I do like Linda lots of times and coat both sides of the chicken breasts with mayo. and then with crushed Corn Flakes and drizzle some butter over and bake in the oven.

Chicken Marsala and Chicken Picatta are two of my favorite dishes. That way the breasts are pounded down and cook quickly on stovetop with the wonderful sauces.

Pound down the breasts and spread Rondele Cheese on one side (don't be stingy), roll up, dip in egg/milk mixture and then roll in breadcrumbs. Melt butter & garlic powder together and pour over top of breasts in a casserole dish. Cook at 350 for 45 mins. or so until golden brown. Really good. I got that idea from a woman long ago on the BHG board.

Presalting or brining helps a bit.

But yeah chicken breasts shouldn't be cooked for 9 hours. They do alright for 3-4 in the crockpot usually.

You can salt the breasts well, put in a baggie and refrig over night, check salt in the cooking sauce though.

Or you can make some salt water. I never measure I taste for "ocean"..LOL Put the chicken breasts in it in a dish or baggie and leave overnight in the fridge, or up to 2 days.

It's one sure way to plump them up and flavor them all the way through.

I buy chicken tenders or breasts and cut them into strips or nuggets and roll them in ground almond meal, cooking them gently in a frying pan in oil and turning them over after 5 minutes to do another 5 minutes the other side. Sometimes I butterfly them and cook about the same amount of time.....5 minutes per side.
The secret to juicy chicken breasts is to cook them quickly.

They are not suitable for slow crockpot cooking as they will come out stringy and dry.

SharonCb

I've noticed some recipes call for pounding breasts to flatten them out and make them more even. (Okay I have a weird visual now but back to chicken.) Is that so they cook more evenly? I despise the thought of undercooked chicken so error on the other side but I hate them dry too. I was wondering if I should try flattening them down a bit - especiallly when they're quite thick.

Good thought about the freezing causing more dryness. Many times I have felt that frozen chicken breasts just don't do as well as fresh from the store. Beyond that, I try and buy it at one store, Gelson's. It's always so much better than the regular grocery stores or Costco.

I stock my freezer when there is a sale, even on the boneless ones and don't have a dryness problem. That, of course is because I am fanatic about not overcooking them. Ten minutes is usually plenty for chunks of chicken in a sauce or butterflied/pounded breasts. I usually make the sauce first so the chicken goes in last and just gets cooked through. Or, alternately, cook chicken then remove to make sauce and put back briefly to reheat.

Yes, Gibby, that's to make the cooking even. I too like to just butterfly them. It's much easier and less messy than pounding and I think makes a better product. Just practice a bit. Put your knife at the thickest part at about the same level as the thinnest part. That will usually mean it's about halfway up the thickest part. Place your hand on the breast and carefully cut in most of the way. Open the breast [butterfly fashion] and if you need to cut a little more to make it lay flat, do. Viola, butterflied. when done like this, the five min on each side is usually plenty.

Butterflied - I get it - I will try that. In fact a turkey breast recipe I was looking at talked about butterflied and I was thinking - okay that's not something I normally do.