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Anyone cook a whole chicken in a crock pot?

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Fuzz Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 06:17 AM
Original message
Anyone cook a whole chicken in a crock pot?
Have a tasty recipe?
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Darth_Kitten Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 06:33 AM
Response to Original message
1. I couldn't fit a whole chicken in my crock pot.......
I would cut one up........and make chicken soup. :)
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Fuzz Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 07:39 AM
Response to Reply #1
2. I got a new one for christmas
a nice big one.

This is what I did.

I sliced up 3 carrots, 2 ribs of celery and one onion and placed them on the bottom of the crock pot. Kosher salt and freshly ground pepper, several sprigs of fresh thyme, basil and 2 bay leaves. About 3/4 a cup of chicken stock. Put the chicken on top, salt and peppered it and set it for 8 hours on low.

We'll see what happens. ;)
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QMPMom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 08:03 AM
Response to Reply #2
3. I've cooked chickens that way before and it worked.
I got a huge 8 quart Crock Pot at Christmas and I love it.
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Patiod Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 08:58 AM
Response to Reply #3
4. I got myself one for Christmas
Trying to eat healthier and save money.

Unfortunately, SO has commandeered it for concoctions involving Campbell's cream soup, MSG-based spice mixes, and egg noodles.

I did make one tasty dish with Italian stewed tomatoes and chicken - want to try some soups, too. I used to make a mean mushroom barley soup that I'd like to try again.
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BikeWriter Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 09:15 AM
Response to Reply #4
5. Barley is an underrated food. I like it.
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 11:40 AM
Response to Reply #2
9. It will be fine, but doubt you needed the broth.
also I think salt should go after it is done, but I have not noticed any textural difference. leaving it unsalted does help prevent some of the tmptation to pick at it before meal time, if you are around while it is cooking.
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underpants Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 09:17 AM
Response to Original message
6. The key is, from the beginning be aggressive OWN the situation
and expects some scratches and such. The key is to let it know that you ARE going to get it in there and it IS going to stay.

Bring ducttape or some strong twine
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Sock Puppet Donating Member (624 posts) Send PM | Profile | Ignore Wed Jan-31-07 12:04 PM
Response to Reply #6
12. _
:spray: :rofl:
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Bossy Monkey Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 09:42 AM
Response to Original message
7. The Rival Crock-pot Cookbook has one recipe for whole chicken
and look, the internets have it too: http://www.cooks.com/rec/view/0,1839,147170-239207,00.h...
(If for some reason the link doesn't work, search cooks.com for Lemon Herbed Roasted Chicken. Sounds tasty anyway!)

Dunno if a 3-4 lb fryer or roasting chicken counts; maybe that's too small. (I haven't been buying whole chickens lately, if ever. :))

I'm trying the Swiss Chicken Casserole from the same cookbook, basically chicken breasts, swiss cheese, cream of mushroom soup, stovetop stuffing and butter. I'm more than a little nervous about how it will turn out, but it certainly sounds good. Good luck with yours!
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kay1864 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 11:35 AM
Response to Original message
8. No, but...
I'm looking for a recipe that includes cornflakes...


















:hide:
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 11:45 AM
Response to Original message
10. I have a big one, I can cook TWO at a time.
Easy recipe: Throw in the chicken. Add a can or jar of your favorite salsa. (green chili enchilada sauce is yummy too) Cook. Serve over rice.

Bones will fall out, or are pretty easily removed.

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grace0418 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-31-07 12:00 PM
Response to Original message
11. I take a whole chicken, big chunks of aromatic veggies (like carrots, celery,
onion, and several cloves of garlic), a few sprigs of thyme, whole peppercorns, a few bay leaves and some salt and I wrap it all up in cheesecloth and stick it in the crockpot all day with a little water.

When I get home, I take out the cheesecloth filled with goodies and let it cool in a bowl while I chop up whatever veggies I want to have in my dish. When the chicken is cool enough to touch (I have asbestos hands), I pull it off the bone and throw it back in the crockpot. Then I discard the bones, the used up veggies, and the cheesecloth.

I pretty much throw in whatever I feel like having or whatever I have lying around (it also depends on how much time you have). This means usually more carrots, onions and garlic, plus peas, greens, broccoli, barley, black beans, green beans, whatever. Then I season to taste and let the fresh veggies cook just to doneness. It's a delicious way to cook all the goodness out of the bones and veggies but you don't have to eat mushy veggies and little bones and gristle.
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