Whole chicken in slow cooker....

[CamperWidow]

Anyone done it? Really want to have a go and am looking for ideas/inspiration. I have done searches, but just tend to get a list of recipes to trawl through.

I misread that first time as 'whole children in slow cooker'. No tips, sorry!

I did it for the first time last night (overnight).

I learnt a useful tip: when the recipe says cook on high for 1 hour, then on low for 10 hours, remember to turn it down to the low setting before you go to bed.

Search on mumsnet (sorry, am on phone, so can't search and link for you)
But I just bung chicken in, with a few garlic cloves in cavity, and a few more scattered around, salt, pepper and fresh rosemary on top. Then on highest power for 6-8 hours.

You don't get a crispy skin, but the meat is so tender, and tastes fab :)

I've done it with some chopped onions and a jar/tin of BBQ sauce. On low all day. As Huevos Rancheros says, the skin will not be crispy but the meat is succulent. To crisp the skin, just before serving, bung it into a hot oven for 10-15 minutes and it's even better.

I've done many whole chickens over the past couple of months since u discovered how easy it is. Small cup of water in bottom (if you want stock afterwards add a carrot/onion/herbs), then cook on high for 4 hours or low for 8. Perfect every time.

Reading this with interest.

When I tried it, no liquid added, about half way through the water/juices were half way up the chicken. I drained some of it off. Then at the end drained off more.

The carcass fell to pieces. The meat was nice.

I think I cooked it too long and should try a bigger, and better quality chicken next time.

Yes I've done it loads of times, I was really sceptical the first time I did it but it is really moist and just falls off the bone.
You can slightly brown the skin first in a hot frying pan but I don't bother as we don't eat the skin.

I prepare the chicken whilst the slow cooker is heating up a bit usually by putting an apple or lemon in the cavity or making cuts and putting slices of garlic or herbs in the cuts then just place the chicken in, no water or stock, pop the lid on and turn it to low.

If I put it on before I go out to work around 8.30 it is cooked to perfection when I get home around 4pm.

What size chicken are you all using?

I do mine on a bed of onions/celery/carrots /swede / garlic plus pearl barley and stock. Cook till done - the chicken is meltingly tender and the veg / stock/ ices can be made into a sauce/ gravy ( there may be fat to skim off). Or, if like us you're on a budget , pick the rest of the meat off the carcass after you've had the " meat meal" as it were. Stick meaty but back into stock , cook all up thoroughly and serve as what we call " stewp" ( ie I can't decide if its soup or stew!) preferably with dumplings.

The chickens we buy are usually medium or large but imagine it would work well with any size.

Thanks Kelly.

There are some good ideas on this thread. I'm going to try again with a bigger bird.