So it looked amazing in the cooker but as soon as I moved it to the tray, being so moist and tender, it just started falling apart. Managed to keep it mostly on the tray but gave up on crisping the skin for once. Absolutely delicious and looking forward to using the left overs. It went with roast pots, parsnips, peas, sweetcorn, broad beans, and mash. Juices put in a pan after making a rue with some of the fat and mixed with veg water for gravy. Sorry went to take a picture and immediately got told off by wife for being “one of those”
by OutlandishnessMore18
16 Comments
Was this a chicken?
“Alright, lets get this out onto a tray”
Baking would have been more appropriate for what you were trying if you are worried about the whole chicken looking good on a tray.
Slow cooking is good for getting the meat so tender it slides right off the bones. This is good if you want to use the chicken as a ingredient in sandwiches, salad, etc…
You slow cook the bones for broth as well after stripping all the meat off. Usually I freeze them and later just do 2 chicken’s worth of bones at once.
Could always pan fry the skin and serve it as a garnish next time if you wanted. The added hastle almost defeats the purpose of using a slow cooker though
At least it isn’t undercooked.
I have seen little basket type things you can put in the slow cooker so you can raise the chicken out gently in one go.
Or create a little sling with foil/parchment paper that sits under the chicken to pick out of slow cooker
Did you season it? lol
Kurt Russel needs to light this Thing up with a flamethrower
If your chicken doesn’t come out in pieces when using a slow Cooker it’s not cooked enough. Looks perfect.
Looks like someone popped your bird.
Is that a facehugger?
I know it looks bad, but I imagine the meat is pretty nice.
Chicken is my favorite but it’s absolutely EVIL inside a slow cooker. LOL
I can tolerate it in any cooking form except my slow cooker. It actually makes me nauseated.
I probably would have deboned it, made cornbread and created a soup or stew.
Or, shredded it for tacos or burritos.
P.S. I promise it’s NOT you. It’s just evil in a slow cooker. 😉
I think it’s the lack of seasoning that makes it look so unappetizing honestly.
So if you wanted to try and crisp the skin after slow cooking…
I think you would want a bird roasting rack that was small enough to fit inside of your slow cooker. Like one of the ones with detachable hooks that you use for roasting a whole turkey and a turkey pan… But smaller?
That way, when you’re done in the slow cooker, you could attach the handles and pull the whole rack out with the bird on top of it and put it on a roasting tray, which doesn’t really stress the structural integrity of the bird much at that point, since you have the rack under it.
You would just need to make sure that you put the bird in whatever orientation you wanted to roast it afterwards.
As others mentioned, purely roasting it and forgetting slow cooking all together would be far better for this, but I understand that you were limited to being able to slow cook, so I’m trying to provide a suitable suggestion for that.
That looks really unappetizing. Just roast the chicken in the oven, takes like 45 mins, and will come out 10x better. Some things should not be slow cooked with alternate methods are available. On a side note, it fell apart because you over cooked it.