Slow cooked chicken
I recently had four chicken legs to cook, but my oven had failed a few days earlier.
Grilling or microwaving didn't seem like a good idea, so with some trepidation I skinned them and then crammed them into my 3.5 litre slow cooker with some chopped onions, and covered them with some chicken stock mixed with a few herbs, and cooked them for about 6 hours.
In fact, they turned out really well. Better than when I roast them. Very succulent and very tasty!
This got me wondering - why not cook a whole chicken this way? Is there some reason why I shouldn't do a whole bird in the slow cooker? And if I did, is there anything specific I should do?
Best Answer
I poach chicken, whole or parts, In my slow cooker in stock. To get that beautiful roasted look, I put in under the broiler and watch it VERY carefully. Since the poaching keeps it moist , the broiler will not dry it out.
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Answer 2
Yes you can (assuming you can get it in your slow cooker, or as others have said cut if up first). I seem to remember reading that from a food safety point of view whatever you put in your slow cooker should be boiling hot. So to be sure I'd stick that chicken and whatever else you are planning to cook with it in a saucepan first, boil it, then stick in slow cooker. I assume this is to ensure any bacteria on the outside of the meat are killed.
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