Why does everything I cook in the slow cooker come out dry?

Is the temperature maybe higher than you think so you're overcooking? That's the only thing I can think of for chicken.

I just did a pork tenderloin and got raves from my family for how juicy it was this time. The only thing I did differently was brown it on all sides in a skillet before putting it in the crock pot. Yum!

Maybe a digital meat thermometer would help? I can throw frozen chicken breasts in my crock pot and they are done in 4 hours on low.

No wisdom for you...my family will tell you that I make excellent shoe leather in the crockpot, but nothing edible They would rather go hungry.

First, I know crock pots are different but I rarely cook chicken longer than 3 hours in my slow cooker. Others on here may have different luck but I find after 3 hours when I take the temp, it is perfect. Anything longer and it is dry for me. This was after trial and error and taking the temp of the chicken at different intervals.

You might want to think about a pressure cooker if you want to do chicken breasts. It really shortens the amount of time you need to spend in the kitchen and everything comes out moist. If you want to stick with the slow cooker, I agree with Mergeleft and would stick with bone-in breasts with skin, and fattier meats.

I am guessing that your crockpot is cooking hotter than average or for to long. I had chicken problems (aka as chicken jerky) until I switched to a crockpot with a timer. Mine is by Crockpot it has low and high settings, the timer is digital and goes in half hour increments. When the timer is done, the crockpot goes to warm. My chicken is one of my easiest go to recipe ingrdiants and almost always turns out moist.

I will admit that i can cook a pork roast but any pork LOIN roast i try to cook turns out dry, tough, chewy and looks much like leather. Even in my "fancy" crockpot it is a hot mess. I could boil it in water for 2 days and it would probably still be dry.

Maybe you can start a thread asking the owners of your particular brand of crockpot/slowcooker to post their successful recipes.

I think many slow cooker chicken recipes call for too long of a cooking time, especially given that lots of modern slow cookers cook pretty hot, even on low. And I also agree with Merge. Whenever I try to do anything in the slow cooker with boneless skinless chicken breasts, they come out sort of dry and stringy, even if they're in a sauce or whatever. I either don't do boneless skinless chicken breasts in the slow cooker, or if I'm making something like chicken tortilla soup, I'll cook the breasts separately toward the end and throw them in for the last half hour, just to heat through. The most successfully slow cooker recipes are usually those using "tougher" cuts of meat that actually benefit from long, slow cooking.

I hate my slow cooker for exactly this reason. I have yet, in the 20 years I've owned it, found something that comes out tasty. It sits and collects dust.

Crock pot chicken always has a weird mouth feel to me, if that makes sense. I do use mine successfully for pulled pork and Italian beef. I guess those cuts of meat that need to be cooked low and slow are best for the crock pot.