Yet again, no image for this one but mostly because this entry is more like a quick reference. If you want to cook a whole chicken in the slow cooker, this is a general idea of weight & time.
- Meat that falls off the bone = 1 hour per pound on high + 1 additional hour for every 3 lbs. ( 3 lb. bird would cook for 4 hours on high, a 6 lbs. bird would cook for 7 hours on high – though temperatures vary in slow cookers so always check your bird after 4 hours then every hour after until you have the meat as desired): This is great for chicken stock, boiled chicken, chicken soup base or deboning a cooked chicken.
- Whole chicken intact = 45 minutes per pound on high with NO liquids except for what naturally comes from the chicken during cooking: This is for when you want more of a presentation chicken.
- For boiled chicken, soup stock, or to make a broth base: Add 2 cups chicken broth and 1 cup water to the crock pot before adding the chicken. [NOTE: Chicken in the slow cooker is very moist to begin with especially if it is cooked with the skin (can be easily removed after it’s done cooking), adding any sort of liquids to the cooker is only recommended if you are making a soup/broth base or boiled chicken.]
- For soup stock or broth WITHOUT boiling the chicken: Cook chicken as desired, remove from cooker but leave any liquid at the bottom. Debone and/or skin the chicken, add them back to the cooker, add 2 cups chicken base (see below) and/or six cups of water.
- Chicken Base: Every time you make a chicken in the slow cooker, keep the drippings for a chicken base. If you aren’t making a broth/soup right away, simply allow the drippings to cool, pour them into a container and freeze. If you want something with less fat, allow the container to cool in the fridge first; remove the layer of fat that rises to the top and then freeze the remaining.
- Egg noodles: Cooked in the drippings plus water for twenty minutes (with base already hot)
- Frozen veggies/potatoes: Added after base and noodles are done cooking
- Fresh chopped veggies/potatoes: Added an half hour before the noodles are added
- Thickening Agent: I highly recommend Bisquick as a thickening agent for your chicken soup – remove 2 cups of the base from the slow cooker and pour it into a microwavable bowl. Slowly whisk in the Bisquick until it is MUCH thicker than desired (remember it will be added to the base again and therefore much thinner). Keep the base hot to allow the mix to completely dissolve and not produce lumps by putting it in the microwave for 30 second intervals as needed. Pour and stir the mixture into the slow cooker base.
- Cook the entire chicken: skin, bones, meat, etc. You can even cook the giblets and neck if so desired.
- Remove the meat from the cooker once it’s fully cooked.
- Debone and/or skin the chicken. Set the meat aside.
- Add the bones and skin to the chicken drippings plus 1 cup chicken broth or water.
- Cook till bones become soft.
- Remove bones and skin (skin can be chopped in a food processor if you wish to use it in the stock).
- Pour into single use containers and freeze.