Yes, SV is extremely easy to use and it has upsides. I think the main upsides are it's ability to pastereurise potentially dangerous proteins using time rather than temperature and it's ability to soften tissue.
Oddly with chicken the fact that you can safely eat pink chicken with SV still never managed to cheat my mind out of thinking it was unsafe. When you have lived as long as I always viewing anything red in poultry as hazardous - for good reason, SV isn't going to take those subliminal messages away. So I cannot enjoy pink chicken however safe I tell myself it is.
Which temperature do you use? I usually cook on 62.5°C and it's not pink at all...try the iOS Sous Vide App
It is a recommendations for temperature for all kind of food (in °C and °F)
