I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a good job of absorbing flavours in the liquid which is what I wanted. I then slowly brought it to a simmer, simmered for 10 minutes and then lowered to low poach and left it for 45 minutes. Unfortunately upon taking it out I noticed leg pieces seemed overcooked and where falling apart and juices had come out.
From my understanding slow cooking is cooking at lowest temperatures of poaching up to simmering and doing it for between 4 to 8 hours. Having tried and thought about it if you cook chicken for 4 hours at low poaching of course it is going to overcook and tear up. 4 hours is too much for chicken let alone 8. Anyway have I missed something here or how do you slow cook chicken without overcooking it?