I got some whole chickens today for a great price. I'd like to slow cook them and have them come out tasting yummy. What should I put in there other than the chicken? I have lots of spices. I need it to be low calorie, so I'd love to just use spices/herbs to season it, rather than anything that might add calories (no butter or cream soups).

Are you roasting, or making a chicken pached with broth?

Roasting: rosemary, pepper, parsley, lemon peel, and lemon juice. Paprika optional. Don't stuff, and start the crockpot on high, even before you put the chicken in.

Poached:
English: celery, carrots, onions, and bay leaf. a little bit of pepper, optional.

asian: onion, garlic, ginger, and carrots.

top with water, and cook until done. Lift out chicken, shred meat-it'll shred on its own.

The broth can be used by itself. If you want to skim the fat- you can fridge it- this has never worked for me, or you can put a coffee filter in a wire sieve, and pour the broth through that. the oil and solids will catch in the coffee filter.

Then the broth can be used for a soup base. You can freeze it, but this has never been successful for me. I don't know what I'm missing. I'm assuming its something obvious that the "cooking for dummies" show on cable covers.

ari

Oh, wait, one cookbook suggests cooking the chickens in a crockpot, with cans of chicken broth, to just have a plain, intense chicken. This adds a lot of msg, which isn't a desirable sort of outcome, though.

I don't know the difference between roasting or poaching, but I know that I enjoy roasted chicken.
So I need to cover the chicken with water after I put my spices in the crockpot? Or do I just need a small amount of water in the bottom with the spices?
I've only ever cooked a pot roast in my crock pot before.

Do you like rotisserie chicken? It's super easy to do it in the crockpot.

Well coat the chicken with a seasoning salt....we use Lawry's, but others have used just a basic. Rest the chicken on balled up aluminum foil so that no part ot the chicken touches the side of the cp and air can get all the way around.

Cook. YUMMY!

kris how long?

we do our meatloaf this way! I now know what is for dinner tomorrow night!!!! and this makes it even more low-cal charity because the fat drips down and the chicken isn't sitting inthe fat reabsorbing it.

kris how long?

we do our meatloaf this way! I now know what is for dinner tomorrow night!!!! and this makes it even more low-cal charity because the fat drips down and the chicken isn't sitting inthe fat reabsorbing it.

Dont really know....just do until it's done. :) I usually put it in the morning 9ish and we eat about 6ish??

I wanna know how you do meatloaf!

k i will dig up the recipe. it is basically a meatloaf (made nice and moist) and then you make an aluminum foil sling of sorts that comes sits low inthe crockpot but doesn't touch the bottom and is held up because the foil wraps up to the sides of the pot.

more to come!

Thanks you guys. I cooked one up last night in the crockpot with rosemary, garlic powder, salt, pepper, and thyme rubbed on it and sprinkled inside it. Didn't add any water. It was falling off the bone this morning. It's now sitting in the fridge to be eaten for lunch. I tasted it and it was pretty good.

I'm going to try that rotisserie way you mentioned. I've bought already-cooked rotisserie chickens from our local grocery store and my family loves them.

I'm so excited to be learning new ways to cook!

Okay, how ??? do you do the sling thing so the meat doesn't sit on the bottom? Pourquoi???

Great great idea about the tinfoil- I always thought I had to get a trivet to cook like that!

Okay, how ??? do you do the sling thing so the meat doesn't sit on the bottom? Pourquoi???

you fold the aluminum foil in half and stretch it across the narrow portion of the crockpot, leaving some over the edges so that you can crinkle it around the top. set the meat on the "sling" and put the lid on - that helps to keep the "sling" in place.

off to find the recipe and post a new thread.