whole chicken in the slow cooker

Pink.

You don't need to cook it until it's falling apart. I cook mine for about three hours on high until the juices are running clear, then take it out and whack it under the grill to crisp the skin. Then carve as normal.

This thread has more advice:

whole chicken in the slow cooker

I'll add your thread to that one later to keep the replies together.

Pink

mrs_sparrow

Ah right, thanks. I stuck it in in the morning and went out for the day, LOL. I just left a note for hubby saying 'chicken in slow cooker' and he complained about the bones. Ooops.

Torry_Quine

mrs_sparrow wrote: »

Ah right, thanks. I stuck it in in the morning and went out for the day, LOL. I just left a note for hubby saying 'chicken in slow cooker' and he complained about the bones. Ooops.

that's it then. We all have to learn.:A

attentionseeker1

Hi there

I have a great recipe for chicken rice- basically a whole chicken poached/steamed in a SC with Chinese flavourings and then you cook the rice in the stock it produces.

The problem is that the recipe isn't very specific about timings and often the chicken breast is quite dry.

Does anyone cook a whole chicken in the SC? It is not covered in liquid, just a couple of inches. How long would you cook it for and on low or high?

MrsE_2

attentionseeker1 wrote: »

Hi there

I have a great recipe for chicken rice- basically a whole chicken poached/steamed in a SC with Chinese flavourings and then you cook the rice in the stock it produces.

The problem is that the recipe isn't very specific about timings and often the chicken breast is quite dry.

Does anyone cook a whole chicken in the SC? It is not covered in liquid, just a couple of inches. How long would you cook it for and on low or high?

I love my slow cooker for doing meat stews, but I cooked a chicken in it recently & I didn't like it.
Roast for me, I usually put it on the rack & roast it breast side down, so all the fat & juices run through the breasts out.

ellawood

I cook a whole chicken in the slow cooker upside down with no water I use a ball of foil at the bottom and cook for 4hours on high and it is really nice and moist

sonastin

I usually do whole chicken in the S/C. It is a bit tastier roasted in the oven but I find it easier to strip the carcas when it has been slow cooked. Never had a problem with it being dry and usually only have a few mm of water in the bottom. Haven't tried it with any other flavourings but only because I've never thought to before now!

pinkpixie_2

I really wanted to do a roast chicken in our slow cooker. I'm quite new to slow cooking, and have only done a few stews so far.

The cook book I bought to go with it says that when doing a roast, I need to fry it in a pan first (sounds messy), then put it in the slow cooker and totally cover with stock.

My questions are:
1) Is the frying bit really necessary? Can I just put it in raw?
2) Does it need to be totally covered in stock, as the picture in the book isn't like that, and as I have a 6.5l slow cooker, that's an awful lot of stock...
3) Can I put the veg and potatoes in with it? Perhaps later on in the cooking time?

I'm beginning to think I should stick to cooking roasts in the oven...:o

HappyMJ

The browning isn't necessary but it will look much much better and possibly taste a little better if you do.

You don't need to fully cover it in stock...half should be enough and turn it during cooking.

Yes...

duchy

Whenever I've roasted chicken in a slow cooker I've bunged it in raw -rubbed butter into the skin and seasoned it......and that's it - lovely moist roast chicken with nice crispy skin.