Chicken breast,
pork tenderloin, lean steaks, and similar cuts can become dry when cooked for too long. The gentle heat doesn’t automatically guarantee that lean meat will remain juicy.
For slow cooking, cuts containing more connective tissue and some fat are often better choices. Beef chuck, brisket, pork shoulder, and chicken thighs are classic examples.
If you have a beautiful steak or another expensive tender cut, you’re usually better off using a skillet, grill, or oven method designed for shorter cooking times.
Bacon and Other Foods That Need Crisping
A slow cooker excels at moist, gentle cooking. It is not designed to create the dry, intense heat needed for crisping.
Raw bacon placed directly into a slow cooker may release plenty of fat and develop flavor, but it won’t have the same crisp texture you get from a skillet or oven.
If your recipe needs crispy bacon, cook it separately first. Drain
