{"id":1419821,"date":"2020-04-16T15:24:21","date_gmt":"2020-04-16T19:24:21","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=1419821"},"modified":"2024-01-02T02:10:15","modified_gmt":"2024-01-02T08:10:15","slug":"how-to-fix-tough-meat-in-slow-cooker","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-fix-tough-meat-in-slow-cooker\/","title":{"rendered":"How to Fix Tough Meat in the Slow Cooker"},"content":{"rendered":"Your slow cooker can give you a\u00a0fall-apart chuck roast<\/a> or a tough, dry and inedible meal. Are you using the right type of meat? What about the right temperature? Do you have enough liquid in the crock? It's important to know the answers to these questions because a lot of factors can affect the quality of your dish.\r\n\r\nHere's what you need to make one of our tender slow cooker beef recipes<\/a>\u2014and how to fix things when the recipe goes awry.\r\n

How to Avoid Dry or Tough Meat<\/h2>\r\n

Choose the Right Cuts<\/h3>\r\nThe best cuts of meat for a slow cooker are well-marbled and fatty. This can include meat on the bone, too. In other words, you want to skip the boneless, skinless chicken breasts!\r\n\r\nHere's what we recommend:\r\n