Whole chicken in crockpot Page 1 out of 2

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Hi - just wondering how long any of you cook a whole chicken in the crockpot for and whether or low or high? Everytime I do it I over cook the chicken which becomes quite dry and completely falls apart. tia.

Chef_tats63, Feb 28, 2010, 2:16 pm

i usually wrap my chicken in tinfoil so it won't dry out and cook on low for 6-8hrs. The chicken is always moist

Chef_ttwisty, Feb 28, 2010, 2:28 pm

Fantastic tip - i will try this next time. do you think it would work for a rolled beef roast too?

Chef_rosielee3, Feb 28, 2010, 3:51 pm

Yes it should work for roast as I do the same with topside roast

Chef_cottagerose, Feb 28, 2010, 5:18 pm

Would you believe that it's never ever occurred to me to wrap a chicken in tin foil in the crock pot. And my complaint too has always been that's it's always ended up being dry and falling apart and I always wish I'd never done it in the first place! So I'll be trying the tin foil trick soon. Thx for the hint.

Chef_matuq, Feb 28, 2010, 5:28 pm

I just bought a slow cooker and have cooked two chickens in it so far. I didn't know for the first one that you didn't need water and I cooked it for 7 hours! I ended up with good chicken and a lovely broth so that was fine. I could really only use the meat for pie but thats OK. I will try the foil next time. I love the fact that I could cook the chook from frozen. A real bonus in the winter I am sure.

Chef_evorotorua, Feb 28, 2010, 5:48 pm

soooooooo no water needed? ? ? ? wow i thought the crockpot would blow up ... i will give it a go. . Thanks

Chef_bellaclare, Feb 28, 2010, 9:08 pm

Thanks so much for the tin foil tip.

Chef_loafer1, Feb 28, 2010, 10:09 pm

I USE MY CROCKPOT ALL THE TIME FOR CHICKEN, NEVER HAVE A PROBLEM WITH DRYING OUT, I ADD A HALF CUP OF WATER WITH IT AND PUT IT ON LOW AND COMES OUT VERY MOIST

Chef_didi34, Mar 1, 2010, 9:11 am

I coat mine with soya sauce, honey and garlic then cook on low for about 6 hours... . tender, juicy, yummy... ...

Chef_kirsten5, Mar 1, 2010, 9:16 am

I just read a medical book that said NEVER cook chickens from frozen. Something about salmonella/food poisoning. Just thought Id mention it but others may think differently.

Chef_cottagerose, Mar 1, 2010, 9:42 am

I squeeze a whole lemon over the chook and then use the rinds as stuffing - I find the moisture from this enough to prevent the chicken drying out ( I also wash the chicken well before placing it in the crockpot ) .

Chef_red2, Mar 1, 2010, 10:31 am

No, you're right. You should always thaw chicken and pork beore cooking.

Chef_biker_69, Mar 1, 2010, 12:49 pm

Thanks for this tip of crocking with foil.
I've just done some duck legs and they're great.

Chef_bedazzledjewels, Mar 1, 2010, 6:16 pm

I also add a bit of water and then sit it up a little on something (usually an upside down saucer) to keep it out of the fat.

Chef_robyn1313, Mar 1, 2010, 6:20 pm

Hey Sofie why are you being Naughty Stealing recipes from trademe recipes, can you not get your lazy butt into gear and start being Honest!!!

Chef_y_u_norty_sofie?, Mar 1, 2010, 7:45 pm

we always put an upturned saucer in the bottom to keep the chook off the direct heat of the pot.

Chef_jamjars05, Mar 1, 2010, 7:52 pm

Great thanks everyone. . got a few ideas for next time now ta.

Chef_tats63, Mar 1, 2010, 8:07 pm

I use an oven bag in mine all the time and the meat is beautiful and moist. No cleaning the crock after either.

Chef_jaybee6, Mar 1, 2010, 10:15 pm

Yes you are right, never cook a chicken from frozen UNLESS it is the Tegel Brand one that states on the wrapper that it can be safely cooked from frozen. It is more expensive (about $15)but very handy to have one in the freezer in case you need a chicken for dinner and haven't already thawed one out.

Chef_melford, Mar 1, 2010, 11:36 pm

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