Help! My chicken breast has reached temp after only 2hrs on low, I want to cook the sauce longer without drying the chicken (new crockpot)
Im new to crockpots/slow cookers & cooking chicken breast. I’m trying to get used to my new crockpot (I’m a dutch oven sauce reduction girly) My moms not answering the phone lol & the chicken breast has reached 170 at 2hr 30mins. In the photo I added some olive oil + 2tbsp butter when I checked the temp last. I was following a simple chicken tinga that mentioned 6-8hrs on low…. I read that newer crockpots cook hotter faster then older..
I’m at the 3hr mark now but not sure if I should shred it now & let it cook longer or remove the chicken & let the sauce cook longer then add back the chicken for like 45mins? I just can’t with dry chicken, it actually hurts me to swallow
The simple recipe I have in there is:
1.68lbs of chicken breast (2 medium breasts)
700g of Passata (tomato sauce)
1 Tsp of jar chicken bullion
1/2 onion
1- chicken tinga spice packet
Now added couple tablespoons of olive oil +2tbsp of butter
Edit update photo of finished chicken in the crock: https://imgur.com/a/hc9VYx9
thank you ppl for your advice & methods! It made me feel assured in the process. I ended up letting it cook to 6hrs, I was concerned about pulling it sooner but as it was sauce covered it tenderly pulled with just a couple stirs with a fork in the pot. I probably wouldn’t let it go more than 6hrs in this pot, in the future