Have you been struggling with figuring out how to cook chicken in a crockpot? If you answer yes, you are not alone. If you answer no, maybe you should try, but I cannot promise that you will be 100% successful.
I also have been struggling. Yes, indeed! Did you know that there are over 60 breeds of chicken? I knew there were a few but that not many. The number is surprisingly unbelievable. “Chicken Breeds List” has a good list with photos which you might also want to check by clicking here if you are interested in learning more about the breeds.
Why I own to crockpots
As mentioned earlier, a 100% success rate is not easy to accomplish. Cooking chicken in a crockpot is a challenge. The challenge comes from the size and type of chicken and the type and model of your small kitchen appliance, your crockpot. All crockpots do not heat up the same way. I own 2 crockpots. One crockpot is from the Crock-pot Manufacturer, “The Original Slow Cooker,” and the other from Waring. Both are different sizes.
On several occasions, I have had both crockpots working at the same time. The Waring Crockpot, which is 6.5 quarts, heats much faster than the Crock-Pot brand 3 quarts. Interesting, right! You almost want to ask yourself if size matters. I don’t believe size matters. It is a question of brand and how the appliance is manufactured.
The Caribbean Islands and the CrockPot
In the Caribbean, it is not customary to cook dishes in a crockpot. We prefer to slow cook our dishes in regular pots and pans. This way, we have more control of how the food is cooking.
We do love cooking our food over low heat to let all ingredients blend their taste. Fast cooking is not for us. We may prepare something quickly that does not require much time to cook, but it is not often.
For example, when we make meat and vegetable stew, we cook the meat first. While the meat is cooking, we prepare the vegetables by cleaning, slicing, and chopping. The vegetables are added to the pot when the meat is halfway cooked. All ingredients are slow-cooked to perfection.
The pots and pans are different, but that is for another article.
A crockpot is sometimes referred to as a slow cooker. A writer at Huntington Post clearly defines it: “People tend to use the terms “Crock Pot” and “slow cookers” interchangeably, but they are not, in fact, interchangeable. While all Crock Pots are slow cookers, not all slow cookers are Crock-Pots. Crock Pots are to slow cookers as Kleenex is to tissues, or Band-Aids are to bandages. Crock-Pot is a brand name.”
In my opinion, crockpots were probably introduced to the Caribbean late ’70s or early 1980s when they were popular in America.
Being alert when cooking chicken in your crockpot?
Chicken in crock-pot requires anyone to be on the alert. It is necessary because you don’t want your chicken to overcook. Overcooking can sometimes be good, but the texture of the chicken is different. It might become a bit pasty when chewing.
I cannot advise on the temperature because all crock pots are not the same. You will have to determine whether your chicken needs 2 hours or 4 hours to cook.
Is a crockpot the best small appliance to cook a chicken?
My answer is not really. Sorry to disappoint you. But let me explain. A crockpot, in my opinion, is not the best small kitchen appliance to cook a whole chicken. If you really want to use a crockpot, you may have even created chicken stock in the process. When cooking, the chicken will release its juice; and if you season it properly with marinades, you will have a flavorful stock.
If you want to cook a chicken using a crockpot, make sure you season it properly. By seasoning, I mean using a mixture of herbs and spices or even a wet marinade. The reason is that the chicken will be more flavorful.
In the following recipe, you will notice that the chicken is fully coated with a mixture of herbs and spices. There are two reasons: 1) flavor 2) moisture. I find out that when using a wet marinade, the chicken is more flavorful than when using only dried spices.
Lastly, you should never cook your chicken in a crockpot with only salt and pepper. There are tons of herbs and spices you can use to make a delicious dish. Use them, and you will be disappointed.
- 1 4 – 5 pounds whole chicken insides removed, cleaned, and washed/patted dry
- 1 lemon
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 2 tbsp passion fruit vinegar
- 6 Garlic cloves
- 2-3 Bay leaves
- 2-3 rosemary sprigs depending on the size of branches
- 2-4 Thyme depending on the size of branches
- 4 sprigs of tarragon
- 1/2 hot pepper preferably habanero, seeds removed
- 2 fresh parsley sprigs
- 4 scallions
- 1 tbsp salt 1 teaspoon
- 1 tsp ground black pepper
- 1 tsp Paprika
- 6 whole cloves
- 2 celery stalks roughly chopped
- 3 medium carrot roughly chopped
- Remove the insides of the chicken, cut the lemon in half and rub the halves all over the chicken. Rinse, pat dry and set aside.
- In a blender or food processor, blend the following 15 ingredients (herbs, spices, oil and lemon juice).
- Place carrots and celery in bottom of crockpot. This will act as a stand to prevent the chicken from sticking to the bottom and will also help in creating a chicken stock.
- Rub wet seasoning over your entire chicken (including the inside of the bird). Place on top of carrots and celery. Cover and cook on HIGH for 2 – 2½ hours – depending on the temperature of your chicken. Check for doneness before removing from crock pot
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.