With our hectic schedules, a slow cooker can really be a lifesaver when there just aren’t enough hours in the day. Chicken is a great option for the slow cooker, but overcooking the tender meat is a common concern. Here are some tips to keep in mind to make sure your slow cooker chicken meal is perfect when you get home from work. It’s important to defrost the chicken before you put it in the slow cooker to make sure an even temperature is reached while cooking. Remember, never defrost your chicken at room temperature. Rather, put it in the refrigerator to thaw overnight. You could also try defrosting in cold water (remembering to change the water every 30 minutes) or in the microwave instead. It’s best to take off the skin of the chicken before slow cooking, as generally foods rich in fat will cook faster.  If you’re leaving chicken with skin on in a slow cooker for say, five hours or more, this could easily lead to overcooked meat. Also, the fat will eventually melt during long cooking times, leaving your finished dish with an unpleasant taste and texture. Dark meat will take longer to cook than the breasts, so if you’re cooking a whole chicken, place the legs and thighs on the bottom of the pot. If you’re thinking about cooking just the legs, our recipe for Sweet Coconut Clove Chicken is a great option. Finally, remember to keep a lid on it! It’s tempting to take a peek or two to see how things are moving along, but every time you remove the lid, you let out heat and steam and add about 15-20 minutes onto the overall cooking time. Open the lid only to check and see if everything done, or if the dish needs a quick stir.