Fall off the bone, juicy, tender flavourful chicken… yes please! Low and slow is one of the best ways to cook your food for three reasons; nutrition, flavour and convenience. From a nutrition standpoint, lower temperatures for longer periods of time maintain much more of the nutritive value of the food than other methods of cooking. In terms of flavour (and texture), slow cooking really prevails; slow cooked meat comes out incredibly flavourful, tender and juicy. Finally, convenience– you can literally go to work or go to bed while your slow cooker does its THANG.
I cook most of my meat (and all my sweet potatoes, squashes and beets) this way. All it takes is a little thinking ahead, which you master after a while. Give it a shot– you won’t want to go back to other methods of cooking after you realize how delicious your food can be when cooked this way!
P.S. Don’t have a slow cooker? Look for a pre-loved one at a thrift shop like Value Village.