Whole Crockpot Chicken By Ashleyzeckman I Made It

Whole Crockpot Chicken by AshleyZeckman

lovebreezy 10 years ago
Whole Crockpot Chicken

As I said on the recipe, this was fall-off-the-bone tender but surprisingly dry—even the dark meat. I can’t figure out why it was so dry unless it’s a combination of those ingredients. I admit that I do not know the science of cooking. I would think it better to leave the skin on since the juices aren’t used anyway, which may help keep its moisture. Besides, it was a chore to remove it—much easier to do after it’s cooked. I would loosen it first however.
The meat had sort of an Asian/Polynesian taste which was half expected due to the soy ingredient. In my cooking imagination that limits its use of the meat. Originally served it with the obvious rice but shredded the leftovers and added barbecue sauce for sandwiches.
The cooking time was off on this. I cooked on the low setting but it was well done (or perhaps overdone due to the dryness) at 6 ½ hours. I did not mention this on the recipe as I wanted to check the temperature accuracy on my slow cooker first and haven’t done it yet. Do any of you know what the high and low temperatures should be? If not, I’ll research it later. I really doubt that the culprit was my cooker though as it is fairly new.
Originally I was looking for a whole chicken recipe that I could use the leftovers for Chicken and Dumplings. If I substituted more broth for the soy it would not be such a strong taste. By leaving the skin on I think it could add to the basic flavor too.
Oh, I almost forgot—I couldn’t find my Balsamic Vinegar anywhere (I know I have it) so subbed Apple Cider Vinegar.
Added my photo.
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pointsevenout 10 years ago said:

You're on the right track for adjusting the cooking time. Breast meat is notorious for over-cooking and becoming dry in a crock pot. Monitor with a temperature probe every hour for the breast meat. 160 is done. Then you'll know how long to cook your bird from now on.
I'm not very jazzed with the addition of the olive oil after the effort of taking the skin off. Think you could leave the oil out completely.

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mommyluvs2cook 10 years ago said:

I have never seen a recipe where you take the skin off a whole chicken! I do think leaving it on would have helped...sorry to hear it didn't work out for you.

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NPMarie 10 years ago said:

Points has the right idea about checking the temp every hour, especially chicken breast. I too had that problem, because that's mainly what I use in crock pots, chicken breast. His advice helped me and checking with a meat therometer is the best way to insure it doesn't over cook. I would think removing the skin had something to do with the meat being so dry as well..so sorry this didn't work out as planned Lovebreezy..I do like your pic!

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pointsevenout 10 years ago said:

Even when I'm making chicken stock on the stove top, low simmering for 3 hours is plenty of time for a whole bird to get shred tender.

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frankieanne 10 years ago said:

I love the ingredients of the sauce. I'm guessing she took the skin off so the sauce wouldn't get so fatty. I love the color in the picture!

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lovebreezy 10 years ago said:

Thanks for the temperature figures P7O. I heard once that a slow cooker can be tested by cooking water and testing the temperature after a certain amount of time. The temps are great when cooking chicken but I do want to know if my pot is off or not. Again, I really don't think it is. With 3 hours on top of the stove, I'd bet this only needed about 5.
ML2C it was a bear to get it off and it was late at night and I wanted to go to bed. Wanted everything ready to put in the crock in the morning. The juice did not taste good so could not be used as a sort-of gravy and would not have made a difference if it was fatty as it was all tossed out anyway.
FrankieAnne. It was the soy and Worcestershire sauce that turned the meat that color and making it all look like all dark meat. Like I said, the juice itself was not pleasant
Thanks Marie. Think it did make for a nice photo but it was so fall-apart that I pretty much had to place one piece at a time on the plate. The bones were just falling .out. With no soy and more chicken broth the meat would be more versatile.

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pointsevenout 10 years ago said:

Putting my aging neurons to the test, as I recall there is 10 to 20 degrees F difference between HI and LO on a crock. HI point is about 180F. I made the test a couple of years ago when I bought my new crock pot for making homemade yoghurt and fruit butters.

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lovebreezy 10 years ago said:

Thanks again Points, I just have not had time to research it yet.

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