hanick5
So Cal
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I made porkchops in the crock pot the other day. It was easy and had great flavor. 4 center cut chops and 2 cans of golden mushroom soup. Served over mashed potatoes. I cooked it 4 hrs on high. The chops were a bit dry. How long is long enough to cook so that its done but still tender? I have the same issue with chicken. I try to cook 3 1/2-4 hrs on high. I usually use frozen breasts.
How long do you cook meat in the crock pot? When I cook chicken on low its even dryer.
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johnna
Southwest, Utah
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The longer you cook lean meats, the dryer they will get, even after they fall apart. Lean meats are not suitable for slow cooking. Fatter rib chops would have cooked better. Lean meats can only be cooked until they reach internal temp of 150f. Pan fry or grill lean meats.
I usually pan fry 1/2 to 3/4 inch center cut chops in a tablespoon of oil at medium heat for 7 minutes each side. Add soup mixture and bring to simmer and serve over noodles or rice.
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Jerrybo66
AZ
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I don't know why they would dry out, cooking in the liquid but I agree with Johnna. I've given up making C/P pork and now fry them quick like a steak leaving them with a little pink inside. I only use chops cut from a boneless lion. I still like C/P chicken but found that if I cube the breasts, brown them quickly then crock pot them they turn out pretty good. It don't get much better than mushroom gravy and a crockpot.. 
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Dick_B
Palos Heights, IL USA
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My wife cooks such meat with one can Mushroom soup and as much water as is needed to cover the meat; and cooks on low; never on high. They could cook all day on low.
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Nascarcruzin
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I cooked boneless ribs, yesterday, 4 - 5 hours, they were good but dry. I have been guessing about the cooking times, chicken has been no problem.
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Cruzette
Santa Cruz, CA
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Johnna wrote:The longer you cook lean meats, the dryer they will get, even after they fall apart. Lean meats are not suitable for slow cooking. Fatter rib chops would have cooked better. Lean meats can only be cooked until they reach internal temp of 150f. Pan fry or grill lean meats.
So true, so true. Unfortunately, I've learned this lesson the hard way 
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SWMO
Southwest Missouri
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I rarely use high on our crocks, I think doing so contributes to dryness in some meats, especially lean pork.
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cruzgal
Arklahoma or somewhere warm/cool
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I agree with cooking on low instead of high--I may put the crockpot on high for 30 min. to an hour, but always turn it to low for the remainder of the time. It also helps to use a fair amount of liquid (either broth or soup) to keep meat moist.
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Sportsman2505qss
Winter Springs, Fl USA
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Depends on the crockpots. My 30 year old crockpot cooks at a lower tempature than my newer ones. In my newer one I cook on high for an hour and then turn down to low.
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SWMO
Southwest Missouri
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Sportsman2505qss wrote:Depends on the crockpots. My 30 year old crockpot cooks at a lower tempature than my newer ones. In my newer one I cook on high for an hour and then turn down to low.
This is true and I think the older ones that had the heating element around the crock did distribute the heat better and and without hotspots.
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