whole chicken in the slow cooker

elf06

littlemissmoneypenny wrote: »

I've just put mine in for dinner tonight and I'm not holding out much hope, if I'm honest. It's a 3.5l sc and the chicken just fits and no more. I've put it on a high setting for now as I cannot believe it's actually going to be cooked by 6pm.

Personally I would turn it down to low!! I did this yesterday and my chick just fitted in it was put on at just before 10 on low and I got home at 6.30 and it was perfectly cooked!! I am sure it would have been fine if I'd done it for less

littlemissmoneypenny

Thanks, will turn it down now! x

hannahO_2

You lot inspired me and even though I'm feeling poorly today I had to get out and bought myself a whole chicken (1.3kg) and it is in my 3.5L oval SC now. It's my first time cooking a whole chicken for myself but I should imagine it might be cook by 10pm hopefully. (Mine is a quick SC from Breville).

Don't throw away the carcass.... you can boil it again next day to make a stock ?

Fruball

Well I allowed the chicken to cool in the stock overnight, then picked all the meat off the bones earlier. Now, the gross thing is that the carcass does just fall apart and i found bones i have never seen before in a chicken which is a bit offputting BUT the meat is beautiful

I then drained the stock, popped it back into the SC, added potatoes, leeks, some more stock (from cube) and will turn that into Leek and Potato Soup once its cooked

littlemissmoneypenny

Our chicken was delish! It didn't fall apart when I took it out of the sc with 2 slotted spoons but once I took the skin off it did come off the bone extremely easily and I couldn't believe how much meat I got off it. Used the brown meat to make a chicken broth and saved some chicken for pasta bake with brocolli and sweetcorn. That's as far as my rubber chicken seems to stretch - maybe our portions are too big. Can't believe how easy it was, would recommend it and will definately be making it again

hannahO_2

Mine cooked in 4 hours and it was also delish as meat was so moist. Must do it again.

I didn't put too much water in but ended up with loads of gravy so I skimmed off the rendered fat (I remembered someone said it can be used for roast potato), separated carcass, ready to make some more stock tomorrow :T

katenut

Just a quick question - I slow-cooked a whole chicken (skin on) with some parsnips, carrots, herbs etc yesterday which was lovely. I'm now left with loads thick of liquid in the pot, can I use this to make soup if I add some more veg? Or will it be really fatty?

Berni888

katenut wrote: »

Just a quick question - I slow-cooked a whole chicken (skin on) with some parsnips, carrots, herbs etc yesterday which was lovely. I'm now left with loads thick of liquid in the pot, can I use this to make soup if I add some more veg? Or will it be really fatty?

I usually leave it to cool in the fridge then scoop off the fat and then store in tub in freezer to use as stock / base for soup at a later time.

mad_as_a_march_hare

Sorry for this post i know i could trawl through the board but i just know i will get sidetracked by all the recipies.

I have a 1.4kg chicken, that i want to attempt to do in my slow cooker today and be ready for a 5pm tea.

But i haven't got a clue whether i should do it on Low or High and how long it will take.

As you may have guessed this is my first attempt at it.:rotfl:

tootoo

Hi, when I cook a whole chicken I do it on high. It may depend on your slow cooker.
Its worth the wait - the meat is always so tender! Hope you enjoy it.
Tootoo