Thank you for posting this! I got so excited that my son wasn't sure what I was doing at the computer! :-)
I have a recipe that I found on the internet for cooking a whole fryer chicken, skin and all, in the crockpot. Fairly simply to do. You need to rinse the chicken and put it in the crockpot, no water, broth, etc. Season it however you like, the first time I just did garlic and paprika. Cook on low for 7 to 8 hours, when you come back it will be full of juice! I thought I'd done something wrong because it wasn't do anything yet...we left and came back and it was all done and had a fair amount of juice in it. I also enjoy making broth afterwards with the juice and the bones and skin. Just put it in overnight and the next morning you have broth! :-)
It's always more economical to buy a whole chicken than buying parts. If you cook the whole chicken and can't use it all - just separate into meal sized packages and freeze. When you want chicken enchiladas, or chicken pot pie - the chicken is already in the freezer waiting for you. Fran
Fitness Minutes: (68,834) Posts: 2,049 3/10/13 7:47 P
I have started using stuff like this but with a whole chicken. and theres just enough broth (gelatin so its good for you ) to pour over rice or whatever. adn cooked in the slow cooker its soooo tender.
I also marinate it for at least 24 hours and stuff it with lemons or oranges or something really flavorful. hope that helps.
current weight: 259.6
Fitness Minutes: (103,401) Posts: 690 3/3/13 9:32 A
I made this the other night using breasts and thighs. The breasts were too dry. Today I used SparkPeople's recipe calculator to calculate my "version" of this yummy dish. Next time, per the recipe below, I will use all boneless, skinless thighs.
**This is a non-spicy version of other recipes I've found. I eliminated the cayenne pepper from the recipe.
Chicken Thighs, 6 thighs, boneless, skinless and all visible fat removed Yogurt, plain, low fat, 2 cups Stewed Tomatoes, 2 cups, juice drained (I used our home-canned!) Lemon Juice, 1 tbsp Cumin, ground, 2 tsp Cinnamon, ground, 1 tsp Ground black pepper, 1 tsp Garlic, I used one large clove of elephant garlic, minced Paprika, 1 tsp Fresh ginger, grated, 1 tbsp
Mix everything except the chicken thighs in your crockpot, stir to mix, cover and cook on high for 30 minutes. Open the crockpot, add the chicken and stir everything together. Close the crockpot, turn to low and cook for 6 hours. Remove the chicken to a bowl with a slotted spoon, cover to keep warm. Pour the broth into a pan on the stove, bring to a boil and thicken with cornstarch. (About 1 tsp corn starch w/2tsp cold water.)
Serve over your favorite rice. We like a new 7-grain blend I get in bulk. *Note that the nutrional values below do not include the rice.
Amount Per Serving Calories165.2 Total Fat4.2 g Saturated Fat1.5 g Polyunsaturated Fat0.8 g Monounsaturated Fat1.3 g Cholesterol62.2 mg Sodium151.6 mg Potassium387.8 mg Total Carbohydrate13.6 g Dietary Fiber1.9 g Sugars10.6 g Protein18.8 g
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