Whole chicken in crockpot??

[cniles]

I searched some threads for advice and got some mixed reviews on this... I have family coming (unexpectedly!) at noon today. I was thinking of throwing a chicken in the crockpot to cook for dinner - we have soccer games etc.. which make the late afternoon hectic.

Anyone have opinions on this? I read that some thought it got too dry... some thought it was fall apart tender.... I was going to throw some oranges/lemons in the cavity and season with sage/rosemary etc....

Appreciate your thoughts!! :)

[sooty]

The crockpot is my usual way of cooking a whole chicken to use in other recipes. 3-5# in the crockpot with a couple cups of water, low for 8 hours. I then pull it apart and freeze the dark & light meat separately, very, very moist. I have also cooked it with a little liquid (like BBQ sauce) with great success. It comes out so fall off the bone tender. Just gotta be careful getting it out because it falls apart. I feel like I don't get a lot of waste cooking it this way because the meat does not "stick" to the bones.

[mundy]

I like to cook whole chickens in the crock pot too, but I use the high setting and the chicken is done in 3 1/2 to 4 hours. I don't add water. Moisture accumulates in the crock pot as it cooks anyway. The herbs etc in the cavity will make your whole house smell yummy! Go for it and good luck!

[PAMMELA]

Mundy - so you add NO liquid at all?

[cniles]

I decided to go for it - I put about 1/2 cup chicken broth in the bottom, stuffed the bird with fresh sage and rosemary, lemons, oranges and onion. We'll see how it goes! ;)

[cangoss]

Sounds like it's too late for you but I had been meaning to look up this recipe anyway because I just got a crockpot. I know it's been posted around here many times and I'm not sure who posted first - but this one was from sneezles:


Roast Sticky Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to cook chicken put the onions into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to 10 hours and it will be falling off the bone tender

[sharris315]

There was a recipe for "deli chicken" in a crock pot posted a few years ago--and I use it frequently. Put fist-sized balls of foil in the bottom of a sprayed crockpot to set the chicken on.

Clean chicken, spray/rub with olive oil, sprinkle with Lawery's Seasoned Salt (no sub), and place chicken breast side up in pot on the wads of foil. ADD NO LIQUID and cook on HIGH (will not come out the same on low) for 4-6 hrs.

This really works...I have altered things a little: I use herbs, lemon, etc instead of all of the Seasoned Salt--but still use some. Also use Penzey's seasoned salt.

Apologies to the person who first posted this--please acknowledge if you did.




Shar

[cniles]

Thanks guys - Next time I'll give both recipes a shot. I'll let you know how this turns out!! :)

[mundy]

Mundy - so you add NO liquid at all?

That's right, no liquid! Works great!

[Jeanne G]

Sounds like it's too late for you but I had been meaning to look up this recipe anyway because I just got a crockpot. I know it's been posted around here many times and I'm not sure who posted first - but this one was from sneezles:


Roast Sticky Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to cook chicken put the onions into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to 10 hours and it will be falling off the bone tender

Thanks so much for posting this! I am making this today, but don't have time to refrigerate overnight OR cook for 8 hours...so I just threw it in there on high for now and will turn to low in a few hours. Hopefully it works out well.

I would like to add potatoes & carrots toward the end. Any idea of how long this will take (or how long I should put them in there?). Thanks!!!