I don't like the taste of dark meat poultry, so I usually substitute breasts for dark meat in chicken recipes. But the last time that I tried boneless skinless breasts in the crockpot they ended up being overcooked; there was a lot of liquid in the curry recipe, so they weren't technically 'dry,' but the texture was not tender and it was quite disappointing. The crockpot that I used tends to run 'hot' so they overcooked really fast (about 2 hours on high). In contrast, I've used that crockpot to make the exact same curry recipe with bone-in chicken breasts, pre-browned on the stove, and those breasts were very tender although I cooked them longer than 2 hours. So if you are using boneless/skinless breasts I'd recommend that you keep a close eye on them to make sure you take them out before they're overcooked.

This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe

Thank you for your well wishes, Linda. I've decided that widowhood is definitely not for the faint of heart. I've been a member of the club for ten plus years and although I'm a strong and stubborn ole Yankee who tolerates living alone perhaps better than most...there are times when it's more challenging than I would wish. I have no children of my own and the very few relatives that remain are too far away to be part of my active life. My neighbors are a self-absorbed lot not open to sharing much of anything with their own let alone with a single old lady. I learned very early on that married couples of almost any age bracket in this area do not want to socialize with single women...no matter what their age. They're really rather a strange collection and one of these days before I take my final trip...I plan to write about this entire experience. I've lived all over the world and I've never seen a population such as this. I don't know if they're a sign of the times or just a local oddity. Unfortunately...I don't have the option of moving so I just meander through daily life enjoying it through my eyes...giving and helping where I can...and ignoring the lesser attractive parts. It seems to be working! I would love to have some Le Cruset pieces but with the glass top stove...and my own slowly failing eyesight...it's probably safer that I don't. It's beautiful cookware. :-) When I bought this stove I bought a new edition of flat bottomed cookware from Cuisinart that has turned out to be a wonderful asset. It conducts heat very easily and evenly...and performs miraculous fetes over very low temperatures. I think its performance is probably why I've never invested in a crock pot. But once the holidays have passed and shopping becomes less of a physical challenge...I plan to take a look at what's available just to satisfy my need-to-know. Happy Thanksgiving, Linda...and once again...thank you for your help.

Whether bone in or boneless, I cook it the same way. Shove a ton of herbed butter under the skin(I like sage,chives and thyme for a turkey),heavily season the skin with salt and pepper,and roast that sucker. I have long wanted to try Ina Gartens turkey roulade(minus the fruit) but finding a whole,boneless skin on turkey breast has proved almost impossible around here. And I couldn't debone one myself, it would be shredded...