Posts: 131
9/19/11 10:18 P

I think it is just to keep the chicken sitting in the liquid on the bottom. The juice from the chicken drips into the bottom and and there is probably at least a cup of liquid by the time it's done. Make sure you stick to the high and low settings because once I forgot to turn it down to low and it did end a little dry. But most of the time it turns out excellent. I add some seasonings, s&p and tony's. I hope you enjoy it!

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9/19/11 9:01 P

Interesting. What is the purpose of the wadded up aluminum foil in the bottom of the slow cooker? Anyway, thank you for the link. I think I'm going to give it a try.

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Posts: 131
9/19/11 3:06 P

I make a whole chicken in the crockpot. I got the recipe from allrecipes.com. Here is the link. Comes out perfect every time. The only thing I do different is stuff the cavity with onion.

http://allrecipes.com/recipe/baked-slow-cooker-chicken/detail.aspx

Posts: 7,093
9/18/11 9:21 A

I substitute chicken thighs in a lot of recipes. They're very easy to skin and I leave the bone in because it's just one big bone. Not those little bones you get when you put a whole chicken or bone in breast. Also, chicken thighs don't dry out like breasts have a tendency to do.

I add most of my spices (except for salt and pepper), in at the end, like the last 30 - 45 mn. Even if you cook a soup or stew on the stove top for a long time, spices put in at the beginning will dissipate.

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Posts: 10,221
9/14/11 8:39 P

My experience is that a recipe that is written for stove-top will not work in the slow cooker without changes to the spice amount. It will usually turn out tasteless. If I don't have a slow cooker recipe, I will check out a recipe for something similar to get an idea of how much spices I will need.
Fran

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9/14/11 7:46 P

Whenever I cook from a recipe in the crock pot I add twice the amount of all the flavor stuff that the recipe says to add. Come to think of it, I even do this on the rare occasons when I cook on the stove or in the oven. I guess I just like lots of flavor stuff in my food.

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Posts: 61
9/14/11 4:48 P

No bones about it, you are right! hee hee. THIS IS GOOD! I accidentally opened the wrong side of the garlic / pepper seasoning and it dumped in pretty good. Like a 1/2 cup or more. Ugh, I freaked and took out a few spoonfuls from the top and mixed it. It actually turned out great, so I can see why you say to put more seasonings in.

Edited by: MUTHERNATURE at: 9/14/2011 (16:52)

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Posts: 61
9/14/11 4:46 P

Thanks, it was delicious.

@ long35, I wish I read your reply, before I made it. My family had some, but then you are RIGHT about the BONES.

It turned into a Chicken and Bone soup. ha ha.... I will not put bones in a CP again. Live and learn, eh! Love all fall time recipes coming out! Chicken and Dumplings sound amazing as well as all the others. NUM, num! I love this site, what a great way to learn and support each other when we have to cook quite a bit now a days. xoxoxoxo

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Posts: 7,623
9/14/11 3:56 P

HI
i HAVE MADE CHICKEN AND DUMPLINGS

in my slowe cooker the are the best . They have a golden crust top
chicken is good in a slow cooker


from sunny arizona

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Posts: 10,221
9/14/11 12:40 A

Go ahead and slow cook it - just take the bones out before you serve it. It's really easy after it's cooked.
Fran

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9/13/11 9:03 P

Guess I'll just have to roast my chicken and throw something else in the crock pot

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Posts: 10,221
9/13/11 8:44 P

Kind of reminds me of my MIL making chicken & noodles. Always tasted good, but we were continuously spitting bones. Not a good thing.
Fran

SparkPoints: (91,125)
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9/13/11 8:34 P

Oh golly, then maybe cooking a whole chicken in the slow cooker isn't really a good idea. I'll have to think on this one for a while...

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Posts: 61
9/13/11 12:38 P

CP Chicken was soooooooooooo gooooooooooooood!

Next time I would debone the chicken though. I don't think I'll ever cook with bone in with CP.

To hard to pull out all the little bones. Everyone raved over the flavor though and it's my healthy lunch today too. Yummmy!

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9/13/11 12:28 P

I love cooking in my slow cooker, but I have always had a problem with knowing how much spice to use. Slow cooking neutralizes the spices, so you need to use more than you would with other methods of cooking. If I use a recipe I have a better chance of it not needing more salt at the end of the day. For all you people who experiment, any suggestions?'
Fran

SparkPoints: (91,125)
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9/12/11 8:39 P

Yeah, that's usually what I do...just throw in what sounds good on a particular day. I figure I'll throw in some veggies and some spices, though I'm not at all sure which spices to use. But the paprika does sound good...(Later in the season when I've got some fresh New Mexico Champagne apples I'll try either a whole chicken or chicken breasts with apple slices and other stuff, but it's not quite apple time here in the state yet so I have to try something else for now.)

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Posts: 61
9/12/11 7:53 P

I have not done a whole chicken yet. However, there is a link to a site that I use on occasion. Check it out. After you try it this one or another one, let me know if it's good.

I pretty much make up most of my recipes for the CP and ask for suggestions, because you can't always think of every option out there. Here's the link.

http://www.ccrecipe.com/2480/main-dishes/easy-crock-pot-whole-chicken.html

It sounds wonderful. I can't wait to go home and see or smell what I find cooking. Ha ha....that's the fun of CP recipes you just make up. I'll let you know how it was and if my family like mine tomorrow.

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SparkPoints: (91,125)
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9/12/11 7:47 P

I've got a similar request. I've never cooked a whole chicken before and I'm planning on buying one really soon and trying to cook in my crock pot. What should I toss in with a whole chicken?

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Posts: 61
9/12/11 7:28 P

That sounds like the perfect addition, rice. thx

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Posts: 1,291
9/12/11 7:26 P

Brown rice!

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Posts: 61
9/12/11 4:19 P

Happy Funday ya Yall!
I had some bone in chicken breast, good size about 4-5.
I threw them in the CP with Low Sodium chicken broth, chopped celery, chopped bell peppers (all colors) a little garlic clove and some old bay seasoning along with some garlic pepper seasoning. I have NO clue what this is gonna be like when it's done. Any suggestions on additions or what to serve this on, over or with?

Thanks and I look forward to all the fall CP recipes we will be sharing.

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