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-   -   crock pot whole chicken (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/811877-crock-pot-whole-chicken.html)

jeaniem 09-10-2013 05:50 AM

crock pot whole chicken
 
Anyone eat this and like it?

Olive 09-10-2013 05:58 AM

I'm not a huge fan. It always ends up having a tons of little bone pieces and the whole thing just tastes too stringy and soft. I prefer using the crock pot for other proteins, like short ribs, beef stew, pork, etc.

emel 09-10-2013 06:09 AM

I don't like it usually because I like to eat the crispy chicken skin. The skin gets soggy and not-fun-to-eat in the crockpot.

That being said, I do like some of the zippier crockpot recipes.
I have one planned for this week:

Conbine spices with whole chicken in ziplok bag. Refrigerate overnight.
The next morning, remove from bag and crockpot on low 8-10 hours with no added liquid.
4 tsp salt
2 tsp paprika
1 tsp cayenne
1 tsp thyme
1/2 tsp garlic powder
1 tsp pepper

I'm gonna serve it with buttered green beans, and I'm gonna try running it under the broiler to see if some of the skin will crisp up for me.

lacie 09-10-2013 06:14 AM

I haven't cooked a whole chicken in the crockpot, but I've cooked a 5-6 lb. turkey breast and it came out great...and the house smelled heavenly.;)

jeaniem 09-10-2013 06:28 AM

Definitely don't want soggy skin eww. Supposed to fill crock with foil balls first. I'll just roast it. Thanks

Gabby1 09-10-2013 07:07 AM

Arg! My last reply didn't print. Here goes again:

NomNom Paleo has a great recipe for Crock Pot Chicken and Gravy:
1. Place chunky cut veggies in bottom of crockpot (instead of foil balls) She suggests leeks, onions, celery with a little butter and salt.
2. Place seasoned chicken on top of veggies, breast side down
3. Cook on high 4-6 hours
4. Remove chicken and place under broiler until skin is crisp.
5. Place all remaining juices and veggies, fats, etc and blend until smooth. This will be the gravy.

I have tried it and it is delish.

Gabby

rosethorns 09-10-2013 07:42 AM

I have a rostessorie but years ago I think we use to put balls under the chicken to raise it. Then I would take the skin off amd broil it for a few minutes. Nobody likes soggy skin. I like my crockpot.

Turkey breast is wonderful in the crockpot.

Dottie 09-10-2013 07:43 AM

You can wrap a whole chicken in cheesecloth to keep it from falling apart in the crock, and avoid the little bones that way.
I end up with boiled chicken and really good broth that way.

jeaniem 09-10-2013 08:32 AM

Thanks everyone:)

Charski 09-10-2013 08:47 AM

I'll do boneless/skinless pieces in the crockpot but not a fan of digging out the bones which have separated from the meat, from bone-in pieces.

I always do whole chickens in the Showtime Rotisserie, we love the crispy skin and tender juicy meat. BUT I've heard good things about doing a whole chicken in the crockpot set up on the crumpled foil balls, as others have suggested here. Never tried it myself though.

Tweaker Geek 09-10-2013 07:24 PM

I do whole chicken in crock pot a lot. I just season it up really well, inside and out, put some cut up lemons and onion in the cavity and cook on low six to eight hours. It's very moist and delish. I've never tried the foil either.

BABSY 09-15-2013 03:28 AM

Quote:

Originally Posted by Gabby1 (Post 16597879)
Arg! My last reply didn't print. Here goes again:

NomNom Paleo has a great recipe for Crock Pot Chicken and Gravy:
1. Place chunky cut veggies in bottom of crockpot (instead of foil balls) She suggests leeks, onions, celery with a little butter and salt.
2. Place seasoned chicken on top of veggies, breast side down
3. Cook on high 4-6 hours
4. Remove chicken and place under broiler until skin is crisp.
5. Place all remaining juices and veggies, fats, etc and blend until smooth. This will be the gravy.

I have tried it and it is delish.

Gabby

This does sound good. I wonder if you could put turnips at the bottom and then make mashed potatoes?

Gabby1 09-15-2013 06:24 PM

Quote:

Originally Posted by BABSY (Post 16604902)
This does sound good. I wonder if you could put turnips at the bottom and then make mashed potatoes?

I don't see why not! That sounds good too!
Gabby

Purple Crayon 09-15-2013 07:39 PM

I use the crock to cook whole chickens instead of boiling them for the meat.
I put whole chickens in a crock pot liner bag so that I can lift it out without it falling apart.
I let it cool a little, then poke a hole in the bag to drain off the broth.
Once the chicken is cool enough, I pull off the skin and make chicken chicharrones under the broiler, bag the meat in a vacuum sealed bag and put the bones back in the crock pot with the drained broth to cook some more for a really rich stock.

suzytx 09-22-2013 06:38 PM

I find that the recipe below makes a pretty credible rotisserie chicken.

Slow Cooker Roast Chicken with Crispy Skin

1 whole chicken, giblets removed - broiler/fryers work fine
Vegetable oil of choice
2-3 tablespoons seasoning of choice (suggest McCormick Montreal Chicken or Rotisserie Seasoning)

Rub chicken with oil, rub with spice mixture, and cover with plastic wrap for 24-48 hours - longer is better.

Tear off two pieces of heavy duty aluminum foil, about 3 feet long. Fold each piece in half lengthwise and press into the slow cooker to form a sling - 5 quart slow cooker is recommended though a 3.5 quart could be used for a smaller bird. The ends of the aluminum foil should hang over the sides of the pot.

Place chicken breast side up in slow cooker on top of foil sling. Make sure sling is not resting on the bottom so the chicken will not sit in its own juices. Use cover to secure sling and cook on LOW for 6-7 hours. Time may be adjusted downward depending on brand of slow cooker and size of bird.

Preheat oven to 500 degrees F. Remove chicken from slow cooker using the foil sling and place on rimmed baking sheet.

When oven is preheated, roast chicken for 20 minutes or until the skin is nice and crispy.

Remove from oven and allow to rest for 10-15 minutes before carving.


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