How to Cook Chicken in a Crock Pot
Crock pots are slow cookers that use low heat to cook food over a long period of time. The long cooking time helps tenderize the meat and will allow unattended cooking. Many different dishes, including stews, pot roast and chicken, can be prepared in a crock pot. This recipe utilizes a 3- to 4-lb. chicken and serves four to six people.
- Difficulty:
- Easy
Instructions
Things You'll Need
- Whole chicken
- Paper towels
- Salt
- Pepper
- Meat thermometer
- Platter
- Aluminum foil
- Small container
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1
Rinse the whole chicken in cold water for 2 to 3 minutes, and then pat it dry with paper towels. Remove the neck and trim any excess fat from the chicken.
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2
Sprinkle salt and pepper over both the outside and inside of the chicken. Move the chicken into the crock pot with the breast facing up. Put the lid on the crock pot and set the heat to low.
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3
Allow the chicken to cook for 6 to 7 hours, or until a meat thermometer inserted into the thickest section of the thigh registers 180 degrees F. Remove the chicken from the crock pot and place onto a platter.
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4
Form a tent over the chicken using aluminum foil, and allow it to sit for 10-15 minutes. Drain the liquid from the crock pot into a small container and refrigerate until the fat congeals.
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5
Remove the skin from the chicken and carve the meat from the bones. Skim the excess fat that forms on top of the refrigerated juices, and use the remaining liquid as a flavor enhancer by pouring it over the meat. Serve the chicken immediately, or transfer to an airtight container and refrigerate until ready to use.
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1
Tips & Warnings
Never cook skinless chicken in the crock pot. The skin acts as a barrier, keeping the juices and heat inside the chicken. Skinless chicken will develop a dry and tough texture. Never remove the chicken from the crock pot before it reaches a minimum of 160 degrees F. Once it reaches this temperature, any harmful bacteria will be killed and the chicken will be safe for consumption. Do not remove the lid from the crock pot frequently during cooking. The low temperature produced by the crock pot is not sufficient to make up for the heat and moisture that escape when the lid is removed.
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- Photo Credit http://www.flickr.com/photos/sarae/2238805878/
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Comments
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For those of us who are not fat phobic, don't bother taking off the skin unless you don't like the texture. The liquid that is in the bottom of the pot makes good soup if there's enough of it. I put the carcass back in with spices and water and boil for another day (with a tbsp of vinegar) and make stock out of it.
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Savoury, thyme, sage, marjoram, rosemary, and garlic are all good choices. You can get a spice mix called "poultry mix" which is most of those all mixed up in a fine powder. It's good.
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Any help on what spices to use to cook a chicken in the crock pot.
