When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. Aside from shelling out more money for products without the additives, I would like to know if there is some work-around for sub-premium tomatoes that could address the following;   Is there a way to balance out the metallic taste of the calcium chloride present in these tomatoes?  Considering cooking time is short, my assumption is that the texture issue is basically intractable without longer cooking time; am I correct? As a follow-up, is there a good workaround for the taste of the citric acid?  
Yes, you are slow-cooking correctly. If you were cooking some chicken adobo then having the meat fall off the bone is intended.   Otherwise if you want to serve if while everything is still attached, you can do so anytime after you have simmered or poached the chicken (making it safe to eat), not sure it qualifies as slow cooking however. As pointed out by @Aaronut, extended cooking will break down connective tissues - it breaks down collagen.   If your chicken is fat, then it may take longer to break down. You can develop a caramel crust on your chicken so that it holds longer and lock in the juices. tip: put the fattier part on top, so that it runs down the chicken.   Here is some information about searing; it can cause a maillard reaction which does a few interesting things:   it will add more complex and varied flavors, by reacting the sugars, amino acid, and heat. caramelize stuff, e.g. onions :D   In some cases, pressure-cooking can achieve the same results as slow-cooking in less time, while making it easier for the maillard reaction to happen. 