roast chicken in slow cooker

Tracey04

how long do i cook it for.its a supermarket 3 for £10 size chicken. I have low and high setting only.
I usually leave beef in overnight.
many thanks T

kittycat204

I have an AWT cook book for slow cookers and he says cook on low for 7-8 hours.

tulip12

I cook these 3 for £10 chickens often in my slow cooker and I usually do the 4 hours on high and it cooks just right at this.

You could also try it on low for 8 hours and see if there is much difference.(probably not)

I find the chicken just falls of the frame and I am able to use every bit.
It's a really fab way of cooking chicken.

I also use the stock for soups and stews hth

Tracey04

thanks for your replies, when you put it on high is that just half the time if I put it on low ????,
I want to use it for lots of things but never know which setting and how long, for example, rice pudding, chilli or jacket potatoes.
do sauces thicken ie if a made a stew, do you put gravy granules in at start as if I do it on stove or oven just put an oxo cube in and then thicken when I serve it up.

tulip12

Yes half the cooking time if used on high.

8 hours on low or
4 hours on high

that's what I do and find it works fine.

I haven't tried rice pudding or jacket potato as yet, but do really want to try rice pudding soon.

Again I would say the same cooking times apply.

With stews you can thicken near the end of cooking with a little cornflour, or if you want to use gravy granules, I would put these in with everything else at the start, you can always thicken a little more later if you need to.

Give these things a try and see how they turn out for you,

Tulip

kittycat204

tulip12 wrote: »

I haven't tried rice pudding or jacket potato as yet, but do really want to try rice pudding soon.

sorry to hijack but, this is a really nice recipe. i added some vanilla pasta, the sugar can be halved.
seemed a lot of liquid when i tried it, but it all goes. keep an eye on it. my first batch, the liquid got absorbed a little too much, i like it with a liquid and rice. if that makes any sense.

Serves:!4
• 110g (4 oz) pudding rice
• 55g (2 oz) sugar (granulated or caster)
• 25g (1 oz) margarine
• 1.2L (2 pints) of milk (whole, semi skimmed or skimmed)
• 1/2 teaspoon of cinnamon

Preparation method
Prep:!10 mins |!Cook:!5 hours

Put it all into the slow cooker, stir it and turn it on to high and cover. After about an hour stir it then you can leave it till it has finished!cooking. Add jam, syrup or honey to taste. but will also taste fab on its own.

Swan_2

OP, I hope you won't be disappointed, but you won't get anything remotely like a roast chicken from a SC, it will be falling off the bone, but it's essentially boiled chicken

you can tell I wasn't impressed when I tried it, can't you?

tulip12

kittycat204 wrote: »

sorry to hijack but, this is a really nice recipe. i added some vanilla pasta, the sugar can be halved.
seemed a lot of liquid when i tried it, but it all goes. keep an eye on it. my first batch, the liquid got absorbed a little too much, i like it with a liquid and rice. if that makes any sense.

Serves:!4
• 110g (4 oz) pudding rice
• 55g (2 oz) sugar (granulated or caster)
• 25g (1 oz) margarine
• 1.2L (2 pints) of milk (whole, semi skimmed or skimmed)
• 1/2 teaspoon of cinnamon

Preparation method
Prep:!10 mins |!Cook:!5 hours

Put it all into the slow cooker, stir it and turn it on to high and cover. After about an hour stir it then you can leave it till it has finished!cooking. Add jam, syrup or honey to taste. but will also taste fab on its own.

Thanks for taking time to post the recipe, I will hopefully try this out next week. Sounds lovely. I also like mine with a little liquid. It's something we had more often when I was young and still at home, hope it tastes the same.

ariba10

As above . You cannot roast in a Slow Cooker.

You get the same effect as you would if you cooked it in a saucepan on a low heat.

Swan_2

ariba10 wrote: »

As above . You cannot roast in a Slow Cooker

it was slow-cooked chicken that finally made me get rid of my SC, I gave it to my ex-husband

I wasted two lovely free-range birds & turned them into ready meal/institution food ... I only tried it a second time because I couldn't believe how dire the first one was & thought I must have done something wrong. I hadn't, I'm just not fond of grossly overcooked meat.

But hey, we all like different things

ariba10 wrote: »

You get the same effect as you would if you cooked it in a saucepan on a low heat.

yes, but cooked for a very, very, long time

poached chicken is fine & done properly retains its texture & integrity, SC'ed chicken is a different beast entirely

Emrody

Hello everyone, This is my first post. Iv got a slow cooker,but have been slightly dissapointed with the flavour of my beef stews. Im unable to use stout as my son has coeliac disease so cannot eat gluten. I would love to have some sure fire recipes that will impress my family as im not the best cook in the world. I would love to come home from work every day after whipping something together in the morning or night before. All recipes would be appreciated. Thanks