whole chicken in the slow cooker

trying-very-trying

if you turn the base unit upside down, it should give you the capacity(in Litres?) and the wattage or sometimes it in written inside the base where you put the casserole dish.
But the only way to be sure is.....try it! The worst that can happen is the chicken doesn't fit and you have to wash the dish out.

[Deleted User]

trying-very-trying wrote: »

if you turn the base unit upside down, it should give you the capacity(in Litres?) and the wattage or sometimes it in written inside the base where you put the casserole dish.
But the only way to be sure is.....try it! The worst that can happen is the chicken doesn't fit and you have to wash the dish out.

Ah very true. didn't realise the capaticity was on there somewhere and as I only make cass in mine at the mo I never thought to look.
Thanks
SL:D

undercover_angel

Can I do this? Can I cook a whole chicken in the slow cooker?

I want to cook a chicken for a roast dinner tomorrow but I don't know how to cook it whole in the slow cooker?

Anyone help?

Is this a really silly question?!

Tracey

Pooky

Yes you can!

I put some veg, onions, celery, carrots, chopped in the bottom of the slow cooker - place the chicken on top and bung in a large glass of white wine or stock and about half a pint of water - bung the lid on and cook on low for about 5-6 hours.

Be warned though - it's hard to get it out in one piece as it literally falls off the bone but is so tender and juicy.....bung some garlic or herbs in to taste too.

You wont get the crisp skin you get on a roast chicken, or any colour but the taste is devine.

HTH

stressedoutmumof1

Curry Queen posted a recipe here - I can definately second it - it tastes great

undercover_angel

Thank you!!! I think i'll be giving it a go tomorrow then!

ooh- Pooky is that 5-6 hours on low/med/high???

x

foreign_correspondent

I always bung my whole chicken in a hot frying pan with a little oil first, and quickly brown the skin, especially on the breast - this makes it look much much nicer when cooked, and I think adds to the taste too.
Then I bung it in the sc with any available veg - maybe onion, garlic, some carrot or celery (though none of this is necessary but adds to the flavour) and some chicken stock.
I think you could throw in anything else you fancy too - a glug of white wine, a slice or two of lemon, some herbs, even a dollop of cranberry sauce maybe.
I leave it on to cook for six or seven hours, and it is delicious - moist and tender.
Good luck, hope you enjoy it!

ChocClare

I second the base of carrots, onions, celery, but I never add any liquid - I find it makes absolutely loads by itself. I put a halved orange or lemon in the chicken cavity along with some rosemary, season the bird with salt and pepper and sit it on the vegetables. When it's cooked, you can do a Jamie Oliver and mash the vegetables into the huge amount of juice in the bottom of the pot; strain it into one of those fat-removing jugs, pour it off into a saucepan, thicken with a little flour and you've got instant gravy to go with it. Yum! It's not quite like "roast" chicken - more like baked chicken - but if you serve it up with roasties et al then who'll know??!!

Pink.

Hi Kim,

I've never cooked a whole joint of beef in the slow cooker so can't really give you any advice, but these older threads might help:

Joints of beef in the slow cooker

What would you do with a 1.85KG Beef Brisket in a slow cooker?

Pink

shazrobo

i have a son who will only eat meat that has been cooked in the slow cooker, as it is so juicy and tender. i chuck joints of lamb/beef/pork or whole chickens, and its lovely