I have very little cooking skill but need to be able to prepare basic meals to fuel my workouts. As you may know chicken breast is a staple in bodybuilding nutrition and I'm going to be eating a lot of it.
That said, I want to prepare it in a way that will be pleasurable to eat. I don't want to choke down dry chicken every day. I want moist, tender chicken that's easy to chew and swallow.
So at first I thought that slow cooking was the way to go, then I found out that most slow cookers cook at ~190 degrees F these days and thus end up over-cooking food. Then I started looking at sous vide which seems ideal, except for the fact that plastics are used and I feel a little uneasy about cooking with plastic bags, especially given that I'm going to be doing this a lot.
Where does that leave me? I'm not really sure. If you guys think that I can get what I'm looking for out of a slow cooker, then I'll go that direction. I have also read that it's possible to use a digital temperature controller to have more precise control over a slow cooker. If I had precise control over my slow cooker, is there anything inherently wrong with cooking my chicken around 145 degrees? I mean without putting it in a bag and submerging it in water.
Anyways, just looking for some input here. Thanks for any and all help!