Comments on: worried about browning and then cooking chicken in my slow cooker?

By: Justin Time The Second

Justin Time The Second — Fri, 20 Nov 2009 19:27:59 +0000

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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By: stuart d

stuart d — Fri, 20 Nov 2009 19:02:59 +0000

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….

By: Duirmuid

Duirmuid — Fri, 20 Nov 2009 18:37:59 +0000

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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By: stacy

stacy — Fri, 20 Nov 2009 18:11:59 +0000

Follow the recipe , Dear. Crockpots been around a long time. You won't die. Good Luck. Love mine. So easy!
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