/fit/ here. How do I into spices? >Made a large patch of

>italian dressing
>premade bbq sauce
Use better ingredients. You'll get better at portioning sauces the more you cook, though. Too little is better than too much because you can adjust to taste. Also, taste often (not that you can really do that with chicken in a slow cooker, I just mean in general)

>>8450555

food always tastes best when fresh and hot, after it cools, the flavors will mello out as the volatile aromatic compounds exit the food.

that said, for 5 lbs of meat I would easily double or treble the amount of spices, and add more fat and salt.

fat carries flavor and salt brings it out. I'm /fit/ as well and there's nothing wrong with higher fat contents as long as you count them.
my chicken recipe is as follows and it's good cold or hot and actually gets better as it sits in the fridge

>2lb chix tiddays
>1 large jar hot salsa
pick a brand with no preservatives or fucked up ingredients, Tostito's is fine
>4TBSP good low acid olive oil
E V O L or California Olive Ranch are excellent cheap but superior quality oils
>1.5TBSP cumin
>1 tsp badia
>2 tsp salt
>1 TBSP black pepper
slow cook for 4 hours uncovered, shred.
sometimes I add beans for a qucik chili, sometimes make tacos, sometimes mixed greens and
>based baby spinach
for a salad, it definitely doesn't lose it's flavor

I also have a Continental recipe for chicken, a few variations on cassoulet, pernil and beef stew that all fit the definition of tasty and quality healthy food.

when I'm feeling like a little piggy I'll do meatballs, chicken and pork cutlets and eggplant parm, they all refrigerate well and taste amazing

come back here and reply you fucking gym bunny

>>8450555
How long did you cook it for? Sounds tasty as fuck.

>>8450555
>>300g barbeque sauce
>>Half cup light Italian dressing
what the fuck

>>8451433

it's a /fit/izen, they're not expected to be competent at life