If you’re using your slow cooker to make soups with meat, selecting the right cut of meat is imperative for the best results. Slow cookers can turn the toughest cuts of meat into moist morsels of fork-tender goodness. Cooking the meat for an extended period in a moist environment created by broth, wine, or whatever flavorful cooking liquid you choose breaks down the collagen in the meat. This gives the meat abundant flavor and a silky texture.

Fortunately, these tough cuts are also the least expensive, making it possible to feed a large family cheaply by choosing the right meat or poultry for your soup. Not only are leaner meats and poultry usually more expensive, but they can dry out after hours of slow cooking. Choose cuts like chuck roast, rump roast, ground chuck, short ribs, pork butt, shoulder, bottom rounds, brisket, and lamb shanks for the most tender and savory outcomes.

Chopped boneless, skinless chicken breasts are a popular choice for numerous slow cooker soup recipes, but they are so lean it’s easy to dry them out with a long cooking time. Opt for boneless, skinless chicken thighs for a more tender option.