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i’m new to this slow cooker cooking. Most of the recipies tell u to brown the meat 1st. but i’m worried with browning chicken, putting it in the slow cooker on a 3hr timing delay then cooking it for 5 hrs. doesnt this cause bacteria to grow? or should i cook it for a full 8 hrs?
stacy..i am following the receipe, but i am out the house for 8 hrs and not 5…
I can’t see the need to brown ANYTHING – with a chicken it’s only the skin that will get browned and anybody with any sense removes that before eating the chicken because it’s where all the fat is !
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4 Responses so far to "worried about browning and then cooking chicken in my slow cooker?"
November 20th, 2009 at 1:11 pm
Follow the recipe , Dear. Crockpots been around a long time. You won’t die. Good Luck. Love mine. So easy!
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November 20th, 2009 at 1:37 pm
We use a slow cooker. Brown the chicken and then cook it on high or low for several hours. Am still alive. I think they are great – and can save a lot of time. Chicken doesnt need 8 hours but 5 hrs is ok unless of course you are doing a whole chicken and even then 5 usually enough depending on size. Did it come with instructions? Tougher cuts of meat (usually cheaper) might need 8.
Enjoy!
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November 20th, 2009 at 2:02 pm
I’ve been using a slow cooker for years and think they are brilliant machines.
I have never browned any kind of meat or poultry before cooking with the slow cooker. There is no need.
If you cook the chicken for 8 hrs, put the cooker on a lower setting.
It is virtually impossible to over cook anything, unless you leave it on for a couple of days.
If you’re using stock, water or any form of liquid, less is better.
It’s a totally different way of cooking and takes some getting used to, but stick with it and experiment for excellent results.
The meat will fall off the bone.
Always remember (with a slow cooker) less liquid is better.
Good luck..
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I was shown how to use the cooker by an older lady with many years experience….
November 20th, 2009 at 2:27 pm
I can’t see the need to brown ANYTHING – with a chicken it’s only the skin that will get browned and anybody with any sense removes that before eating the chicken because it’s where all the fat is !
References :