Because I'm allergic to nuts, I substituted water chestnuts. It worked very well.

New bandsters-- be very careful. I had problems with chicken every time it was overdone and stringy.

I order this everytime I get Chinese...yum! Thanks.

I thought the crock pot was the Bandsters best friend because it makes meat soft and moist. Does chicken (other meats?) get stringier when it's cooked a long time?

Like every other kitchen tool, a great deal depends on how it's used. If you have the right amount of moisture to cook the meat, you can really soften up a tougher cut.

However, if you overcook without that necessary moisture, you'll end up trying to swallow the equivalent of an old leather shoe, strings and all.

My main problem was that I had a huge old crock pot made to feed a large family that would hold six quarts. Trying to cook the much smaller amount I needed for only two diners wasn't working. I never thought it was possible to burn chicken in a crock pot until that day. I now have a tiny 3 quart crock pot that does very well for just Dante and I. I'll reserve that big crock pot for when I make chili, spaghetti sauce, and Pot Liquor Stew.

Thanks for explaining...I need basic cooking lessons...and a smaller crockpot for next year (there'll be on 3 of us left if DD finds a job after college). I'll put that on my wish list. Thanks!

Between my food processor, my electric skillet, and my tiny crock pot, I rarely turn on the stovetop anymore. It's amazing. I can't wait until DH comes home again just so I can cook "normal" meals. Now I remember why I lost so much weight when DH was in the Navy on sea duty. It's no fun to cook without an appreciative (and very large) appetite.