Chook Me!

Using Chicken In a Crockpot Recipe?

I havce a recipe for Chicken in Mushroom gravy that I want to make in my crockpot for dinner tomorrow, but I don't want to mess the recipe up if I can avoid it. It calls for 6 boneless, skinless chicken breast halves. All I have are skinned chicken legs. That won't make a difference in the cooking time, will it? More importantly, can I put the chicken in frozen, or thawed? Neither the recipe nor the cookbook I got it from (a book of crockpot recipes) specify. The cooking time for the recipe is 7-9 hours on low, covered. Anyone have experience in this department?

Public Comments

1. It's best to cook unfrozen meat and it's best to follow the recipe if you expect the same results. It's OK to experiment if your single or have children but it's best there to use some common sense.
2. EASY CROCKPOT CHICKEN WITH DIJON MUSTARD Ingredients: * 4 to 6 boneless chicken breast halves * 2 tablespoons dijon mustard * 1 can 98% fat-free cream of mushroom soup * 2 teaspoons cornstarch * dash black pepper Preparation: Wash chicken and pat dry; place in slow cooker. Combine remaining ingredients and spoon over the chicken. Cover and cook on low 6 to 8 hours. Crockpot chicken Dijon serves 4.
3. It would be fresh and not frozen unless the recipe said otherwise. Doubt if using other chicken parts would make much difference in this recipe. Just remember that white chicken is better for you.
4. The bones do make a difference in cooking time and the amount of other ingredients. If you take the meat off the bone (which should be thawed for any crock pot recipe) there might not be as much if you had used the breasts. To substitute the legs, I would use at least a dozen, and remove the meat from the bone. And look at the amounts of the other ingredients, and just judge from there. You don't want to boil the meat in the sauce, so don't have it filled to the top. And I would go with lesser time since it would be smaller pieces of meat (they cook faster, and would get chewy). Good luck!!!
5. honesty in that amount of time it doesn't matter if its cooked frozen or thawed...as for using legs opposed to breast ,I prefer using dark meat when slow cooking,I find breast get dry when over cooked.
6. It's better if it's unfrozen. And no, chicken legs make no difference in cooking time. 7 to 9 hours is fine on low or 4 hours on high... ---
7. What's the deal with everyone saying "unfrozen" that is called THAWED! And I would only use them Thawed, and for the 7-9 hours thing I wouldn't worry about cooking time. But it would be best if they do not have the bone.