How Much Liquid Should Be in the Slow-cooker with Frozen Chicken Breasts?

We’re cooking frozen, boneless, skinless chicken breasts in the crock pot and we just used a giant can of Cream of Chicken soup and a small can of Cheddar Cheese soup. Because the breasts are frozen they’re hard to move around and keep under the liquid. Though they’re thoroughly coated, they’re not completely submerged in liquid.

My boyfriend is worried that they’ll burn or something like that. Should I be concerned about that, and if so, how should I fix this?

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