Thread: How do i cook a whole chicken in my slow cooker?

Hi all,
I begin my 2nd job tomorrow.. which means il be having my Roast in the evening! but i dont want to have to wait and cook it when i get home.. i'd like it to be half way there!


What do i doooo.. im terrified it'l dry out... the chicken and the slow cooker that is!

xx

I skin mine and add water and a achicken stock cube. It wont dry out. I

I've slow cooked a chicken, I rubbed it with ginger paste and chilli, and put a piece of ginger in the belly of the chicken, it smells delicius now, we are having it tonight with cous cous and salad.

You will love your chicken Fern, it will be so moist and the meat will just fall of the bones, enjoy...............

(don't know what happened then)skin it cos the liquid is fat free and lush for gravy(add instant mash-syn free one on ee).

Originally Posted by louisedan

I skin mine and add water and a achicken stock cube. It wont dry out. I

I never add water to mine, as the chicken will make it's own juices as it cooks.

When i did this i couldn't believe how easy it was....do the tin foil thing, sit your chicken ontop, then Voila!! The hardest thing will be for you to get it out in one piece!!!
It's tasty tasty, it's very very tasty. it's very tasty.

I only do it for lovely gravy.

Originally Posted by louisedan

I only do it for lovely gravy.

the juices arnt free hon, thats why people use foil balls so it all drains off... xxx

Okay thanks everyone!!! so Low for 8 hours yes? xxx

My MIL says i should always wack the slowcooker on high for 5 minutes to get the momentum going??? O_o

by putting it into the slow cooker

I thought with a slow cooker you need stock to cook thins in?

Originally Posted by FernXx

the juices arnt free hon, thats why people use foil balls so it all drains off... xxx

If you take the skin off the chicken then the juice that comes from it still isn't free?

I actually cooked my first slow roast chicken last week.

I forgot to put it in (duh!) so put it in for an hour on high along with some chicken stock made with bovril and then turned it onto low for about another six hours.

That's literally all I did and it was gorgeous..............Mmmmmmmmmmmmmmmm

Got this tomorrow for dinner, love it. I put a garlic bulb in the carcass along with a lemon mmmmmmm YUM