So, I need to slow cook a whole chicken.

[fuzzpig]

Oven busted.

Have a whole chicken in the freezer that needs using up.

We have a large slow cooker that I've used once, yes ONCE but have no idea how to do this!

All suggestions welcomed (yes I can google it too but much prefer the "ask MN" method :o)

Put chicken in slow cooker.
Turn slow cooker on.
Leave for several hours.
Take out and eat.
Delicious!!

No liquid or anything?!

Aren't I supposed to shove a lemon in it or something :o

Cut 2 strips of tin foil and put them crossed underneath the chicken to act like a chicken hammock as it will fall apart when you try to take it out.
4 hrs high or
7 hrs low
Yum

No liquid, it will create its own stock.

It's not good for your slow cooker to have no liquid at all.. A tiny bit in the bottom will do.

Definitely no liquid.
Stick something in it if you want!

It will be lovely and moist.

Yum.

As the previous posters have said. And now go onto FB and join a group called Slow Cooked Wonders and prepare to be mind blown at what you can actually cook in your slowcooker!

Arf at 'chicken hammock'

Now I'm hungry (not because of the hammock thing I hasten to add)

I put a squeeze of lemon juice over it and stick the squeezed lemon up it's inside. About an inch of water and salt and white pepper on top. Cook it for 5-6 hours. I am not sure of the minimum time as I put it on in the morning before going out for the day. It is amazingly moist and tender.

Our oven is busted too.

Thanks for the tip!

Slow cooker wonders is a brilliant. You will be making giant cookies and all sorts in no time.

Add chopped veg, any kind, put in chicken, add herbs, salt and pepper over it, cook for about 8hrs on low (but it depends on the slow cooker brand).

No liquid. As others have said, it makes it's own stock as juices come out of the meat and veg.

I have two slow cookers and use them constantly - I very rarely add liquid, except sometimes coconut milk if I'm doing a curry.

I never put any liquid in either. I usually put the chicken in breast side down to make sure the thicker breast part gets cooked all the way through.

lift lid, put in chicken (defrosted) put lid back on, switch on and wait.

You can put a lemon/orange in it, you can sprinkle mixed dried herbs on it, you can put it on a base of onions/cabbage/whatever but you don't need to.

As others have said you don't need to put liquid in but you can poach it if you want to. This makes the skin pretty much inedible but the meat is very tender and you make stock while it cooks too (essential if it's to become a magic chicken ) I just put a kettle full of hot water over it and chuck in some bay leaves, peppercorns and dried mushrooms.

Do you take the skin off? A whole chicken contains an awful lot of fat. I know if I roast a chicken in the oven I have to drain off a lot of fat before O get to the cooking juices. What happens to the fat in the slow cooker?

It runs off, exactly the same as in the oven.

So you pour it away before serving the chicken?

I usually sit in on some chunky carrots and onions so it doesn't sit in the fat. But other than that yes bung it in it will be delicious.

You lift the chicken out of the cooker and leave the fat behind. The stock I make goes in the fridge and the fat rises to the top and solidifies where it can be picked off and put in the bin.

I just put the stock in a jug/bowl and once cooled put in the fridge then take the layer of fat off and use the stock.