Hi, Dave. Does your loved one dislike the texture of bones or merely the presence of them on the plate?

I ask because meat cooked with the bones in comes out different from meat cooked without them. The broth is thicker, for one thing. It's hard to describe. My dear husband, the DH, always prefers to have the bones left in.

With a slow cooker it's pretty easy to cook the food, take out of the meat, let it chill till it's safe to handle, and remove the bones. Put the meat back in, and you have the best of both worlds - boneless meat with rich gravy.