cooking chicken in slower cooker

iammumtoone

honeythewitch wrote: »

What is the potato supposed to do?

I read somewhere that it is suppose to keep it moist as the potato gives off water as it cooks. Like I said I have no idea if it makes a difference (probably not) but I always have spare potatoes in the house so have been doing it ever since I read it

katkin

The tatties also taste great slow-cooked in all those chicken juices.

I add colour and a spice / herb / lemon mix to the top and sides of my SC chickens. Even something simple like a paprika, lemon and white pepper mix makes it look great with a quick hot oven flash at the end. Though lifting it out of the slow cooker in one piece is always fun haha.

SC's chicken is delicious and so juicy.

iammumtoone

Just popping on to thank everyone

I tried it I must admit when we got home I was disappointed as it didn't look very appetising but I pulled the skin off and it tasted lovely, very moist and the juice made gorgeous gravy.

I am going to be doing the same thing on new years day (meat in slow cooker to save oven for veg etc). Any suggestions what meat to use, will beef work in the same way? or I might do ham as this will be cheaper.

Money_saving_maniac

Ham is great done in slow cooker.

rachel6188

Funny you ask this I did mine in my sc yesterday for the 1st time I literally put a piece of tin foil underneath so it'd like a sling. Put it breast side up with some garlic powder on. I put it on high for about a hour and then low for about 7 hours and I was shocked somehow it had a crispy skin and the amount of meat is incrediblle, my only problem now is what to do with the chicken. Any help x

[Deleted User]

I slice up a carrot and put about half a cup of water in the SC. I lay the chook upside down on top so the breast gets all the juices dropping through.

I switch the cooker on low around bed time and go to bed.When I come down in the morning the chicken is almost falling off the carcuss and every scrap of meat is so easy to get off the bones.

Once lifted onto a plate I have a half full bowl of liquid which I strain through a sieve into a pyrex jar and leave to cool. Once cooled I skim the fat off the top to use for cooking potatoes with and the jelly like stock underneath makes superb base for home made soup.

Nothing ever gets wasted and you would be amazed at how much meat is on a chicken that often gets overlooked.Great for curries or chicken noodle soup.

Plus when I come down on the morning my kitchen is warm and smells lovely. Cheapest way I know to cook a chicken, and as I never eat the skin anyway its far healthier way to cook it

SailorSam

Haven't i read somewhere that if you're doing ham, throw a can of coke in, or the remains of a bottle of wine.

peachyprice

SailorSam wrote: »

Haven't i read somewhere that if you're doing ham, throw a can of coke in, or the remains of a bottle of wine.

I usually put pineapple juice in with mine, that always works well.

They didn't have any pineapple in Lidl last week so I used apple juice instead and rubbed mixed spice and brown sugar into it, it was delicious.

Waffle_On

You can cook any joint of meat in the slow cooker, but avoid anything too fatty as the fat tends to go a bit unpleasant. Some slow cookers are fine without any liquid - large pieces of meat tend to make their own juices anyway. I quite often cook things dry in my Sear And Stew.

My particular favourite is leg of lamb (just make sure it will fit!) which I spread a little mint sauce on before cooking. I also love doing beef - I put this on top of some root veg with some beef stock, then when I take the meat out I mash the veg and turn it into amazing gravy - it needs sieving though. Gammon can be cooked in something sweet e.g. coke, fruit juice, or just cook it as it is and stick a glaze on and put in the oven for 1/2 hour when it's cooked - I like marmalade and brown sugar.

zippychick

iammumtoone wrote: »

Just popping on to thank everyone

I tried it I must admit when we got home I was disappointed as it didn't look very appetising but I pulled the skin off and it tasted lovely, very moist and the juice made gorgeous gravy.

I am going to be doing the same thing on new years day (meat in slow cooker to save oven for veg etc). Any suggestions what meat to use, will beef work in the same way? or I might do ham as this will be cheaper.

please check our christmas mega thread. I spent hours compiling all meat based links together, just scroll down the first post

Zip