I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.
Though the skin is flavorful, it doesn’t really get super crispy with this cooking method. Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended. I have tried it on low and had the entire chicken fall apart, tiny bones and all, when I tried to take it out of the slow cooker. I figure it mostly defrosts while waiting to start cooking, I don’t want a raw chicken counter-top waiting to cook for 8 hours so I deliberately use frozen.
So long as you are careful to use a thermometer, & make sure it is cooked through, I have never had a problem.


That’s fine if you have the time to be at home for several hours to do it in the oven. Slow Cooker Chicken is so easy to throw together, ¬†and at dinner time you have a lovely whole chicken to eat or shred and use in another recipe. I love the feeling of accomplishment that comes with cooking a whole chicken… it makes me feel like super mom! I cut the whole chicken in half, placed the foil balls in the bottom, and cooked it 6 hours on high, skin side up. My chicken was slightly less than 5lbs, thoroughly defrosted in the fridge and it cooked to a good 165F in 4 hours.. The benefit is that it is easier to remove from the slow cooker in one piece if the bottom of the chicken hasn’t been simmering away in the juices all day.


That aside, it takes an oven an hour to preheat properly…and less than 15 minutes for from fresh mashed potatoes and a veg side.
It’s really delicious either way, but creating a foil ball rack in the slow cooker makes it more like a traditional roasted chicken you can carve.



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