Comments on: Whole Chicken in a Crock Pot

By: aaron

aaron — Wed, 23 May 2012 00:36:54 +0000

these recipes have got to be one of the best money savers. my brother and i are both bodybuilders well over 200lbs each and feeding us is a challenge. being able to get all the protein and calories for the day in good clean food for under $10 a person? didnt think it was possible before. keep the idea coming

By: Kealy

Kealy — Mon, 21 May 2012 18:53:35 +0000

I just had this for lunch and it was incredible! I used a local, free range, hormone and antibiotic free bird from Whole Foods and had no trouble with dryness after about 4 hours on high. After I prepared the bird I put a couple of pieces of quartered onion and orange in the cavity. I laid the remaining onion quarters in the bottom of the crock pot. I squeezed the remaining orange quarters into the pot and then put them in, too. The I put in several sprigs each of fresh thyme, oregano, and marjoram. I placed the bird on top of this little “bed” and added a touch of salt and pepper. I’m making the stock now and it smells fantastic! Thanks for sharing such an easy way to prepare chicken!

By: Jo

Jo — Fri, 18 May 2012 02:09:51 +0000

It looks like the chicken is breast down. Is that correct? Or does it matter?

By: Erynn

Erynn — Mon, 14 May 2012 18:44:00 +0000

This posting is for DALE!!!

Sorry Dale, that is NOT a good idea to cool the chicken that way. It needs to reach an internal temp of at least 40 and below in less than 2 hours for it to be safe. If a chicken has been exposed to some kind of bacteria in it’s life or if it wasn’t cooked to at least an internal temp of 165 in the thickest part of the chicken, then the likelihood that it can start growing that bacteria again and multiply is very high. Cool your chicken by first taking the peices apart; pull the legs, thighs, wings and breasts off the chicken and place them in a dish that isn’t hot from cooking. It’s important that you not cover it while it’s still hot, that way the heat isn’t trapped in the container with the chicken. Next place the pulled apart chicken pieces in their container in the freezer (only for a short time like 30 min’s) ;or in the fridge to cool. Cover chicken when it’s cooled to the right temp.

I know thats a lot Dale, but thats the safe way; and you or your family can get very sick if ANY food is not cooled properly. Especially if you’re eating that food cold later.

By: Tammy Davidson

Tammy Davidson — Mon, 30 Apr 2012 13:34:12 +0000

This is one of the most awesome recipies ever!!! I have used your site for this meal so many times. I keep checking back to see if other comments can give me cheap and easy meal ideas. I am so glad you have posted this because it is delicious! Thank you so much. This recipe is also one of my go to meals for Sunday dinner after church. Yummy!

By: Lynn Fry

Lynn Fry — Mon, 16 Apr 2012 22:37:19 +0000

I made this last night for dinner tonight and may I say “OMG” it was delicious. I squeezed honey all over the inside of the cavity along with my seasoning I used McCormick’s Grill Mates Montreal Chicken, Ralphs Chicken Fajita Mix, Hidden Valley Ranch Seasoning mix and Gordon’s Grub Rub. It was beautiful I cooked my on low from about 7pm till 6:30 am and left it on warm all day today. All though I’m from TEXAS YA’LL I’m going to serve it with chicken Rice a Roni my favorite San Francisco treat. I hope that ya’ll will try mine sometime I will definitely be cooking this again. Happy Cooking : ) : ) : ) : )

By: dale

dale — Wed, 11 Apr 2012 02:22:20 +0000

just wanted to know if taking the whole chicken right after its done and the crock pot bowl its in and putting it in the fridge right away to cool down and then removing the meat the next day is ok

By: Holly

Holly — Thu, 05 Apr 2012 14:14:43 +0000

I’ve been cooking whole chickens in the crock pot for years now. I don’t even buy pre-cut chicken anymore unless it’s a wild good deal. What I like to do is buy a 7lb bird and once cooked automaticly freeze half of it for later uses.
I’m also a huge fan of leftover cooking as I like to call it. This is what I usually do with the half a chicken-
meal 1-
chicken
special mashed potatoes (omit milk,use sour cream,add fav spices)
vegis
meal 2-
chicken fahitas (chicken seasoned with garlic and peprika, chopped onion and tomatos, on a whole wheet tortila loaded with rice.add sour cream and cheese as desired)
meal 3a-
bbq chicken (cover shreaded chicken in bbq sauce,heat on stovetop until bbq is thick.)
corn on the cob
corn bread
meal 3b-bbq spicy quesadldias (follow first step 3a-add hot sauce and a1 sauce)
place on tortila. Cover with sour cream and shreaded cheese
meal 4- chicken pot pie
meal 5a-chicken green salad
lettucemix
cucumbeer
onion
cottege cheeze
meal 5b-chicken saled with crackers
chicken
mayo
musturd
onion
pickles
mix and serve on crackers.

with this much varity no one gets sick of eating chicken! Plus I like to mix it up,one day chicken for lunch, the next chicken for dinner.
so you get 5-7 meals from half a 7lb chicken, so really it’s 10-14 meals.We have a family of 5+ one due in sept.

By: Sspags

Sspags — Tue, 03 Apr 2012 02:06:21 +0000

I also put 4 chicken bullion cubes, potatoes and carrots in mine. When it’s done after 8 hours I put the chicken in the broiler for 5-10 min to make the skin crispy

By: Sandra

Sandra — Sun, 01 Apr 2012 18:19:25 +0000

Forgot I wanted to put a whole chicken in the crock this morning. While the family got ready for church, I Googled “Whole chicken in crock pot” and found this. Took about 5 min. to pop in the crock, and set it on high for 4 hrs. When we arrived home from church, I whipped up some instant brown rice in the nuker, heated up canned green beans as well as a can of cream of mushroom soup for gravy, and we sat down for a great, hot Sunday lunch 30 min. after arriving home. Broth is simmering now. Thank you!!!