Chook Me!

chicken in a crockpot.?

When a recipe asks for a chicken cut up and skin removed, can you use a whole chicken instead? Does it change the time on the cooking. My recipe calls for chicken cut up (obviously), but i don't want to cut it up, i want to leave it whole. It also says to cook the (cut up) chicken on low for 8-10 hours. How much do I have to adjust the time for this? The recipe doesn't give a weight preferance and my chicken is about 5 lbs. This recipe is for bbq chicken (ketchup, brown sugar and worcestershire sauce). Do you have any other (easy quick) chicken recipes for the crockpot? Thank you.

Public Comments

1. i throw birds in my crock pot all the time. you can do a whole chicken without removing the skin. perhaps the writer of the recipe was thinking of fat content. it shouldn't change the recipe much. the flavor will still be infused into the meat.
2. 1 (3 to 3 1/2 lb.) whole chicken 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon pepper 1 teaspoon olive oil 1 large onion, sliced 1 medium bulb garlic (about 20 cloves) Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels. In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear.
3. You need to take the skin off to put it in the crockpot - just like the recipe says. The skin won't crisp in there, and it will be limp and fatty otherwise. I suggest you do the skinned pieces, like it says, or you'll end up with a mess. .... If you want to do the whole chicken, with the skin, do it on a rack, in your oven at 350-375 for about 1-1/2 hrs , or more, since it's a big bird......