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Typically with slow cookers, you want the liquid to come up at least 1/3 of the way up the meat. If you're going to be cooking it for a very long time, if your lid doesn't fit well, or for some other reason you suspect there's going to be quite a bit of evaporation, you may want to add more liquid than that. There are exceptions to this rule, as the shape ...


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I recently published a guide for pressure cooking frozen meat - so here's how to do your chicken breasts: Cover your chicken with water, salt and any other aromatics that you'd like to use. Pressure cook for 5 minutes at high pressure (the cooker will take MUCH LONGER to reach pressure, this is ok but some electric pressure cookers may time-out and need to ...



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