Great recipe! I slow cook my chicken the same way, but I like to dry rub the spices on the chicken first before pouring the butter. That way it locks in all those flavours!
one neighbor gave me a crockpot for christmas and the other gave me a whole chicken with fists full of fresh herbs. Thrilled to learn they go together!
Just made this. Very tasty will definitely remember this. Very quick to prepare. I'm slow but it was done in under 10 minutes. I mixed all the herbs etc then sprinkled them all on in one go. Even though no water goes in, it produces about 2 inches of fluid, which reduces to about an inch after 8 hours. This time I just ladled some of the juice over the breast, but next time I might try using it as a base for a gravy. Love the brevity of this video. No waffle. Good job, thanks 👍
Made this today... so good! The meat just falls off the bones and is so juicy and tender! Easy to pick the meat off the bones with a fork. I ran the drippings through a fat separator and added it to some gravy mix drizzle over the meat. It probably could have been a gravy all by itself, but the seasoning mix made it a little richer. YUM! I love how quick your videos are... don't need all the lengthy time-consuming explanations, the short video of all the key steps tell the story quite adequately. I'll be be checking out more of them. THANKS!
I only have a 2qt slow cooker. Would it work right to half the recipe and use a small chicken? By the way you make every recipe easy. It's just me by myself so thank you so much. What a awesome cook you are!
Same here. I just recently discovered this channel and LOVE it because: Simplicity of recipes No drawn out explanations Ingredients in description box Great camera work and clarity Love of the slow cooker itself.
My little 5 lb chicken won’t fit in the crock pot with the cover on if I set it in top of the onions and carrots. Can I put the chicken directly in the pot and place the carrots and onions around it?
Although this looks delicious I wonder: isn't the skin very rubbery? Also: aren't the veggies floating in chicken fat? Other than that: Can't wait to try it!
@@billb.5183 I feel like the veggies are to add flavor to the chicken more than the other way around. Plus it keeps the chicken from being submerged so you can get that nice golden color on the top of the chicken. I would just use the stick that's left in the bottom to make a gravy. I personally don't like cooked carrots but they make for a great chicken stock. If someone wants to eat them the stock they are bathing in would add more flavor IMO.
Gravy is easy. What I did was take the chicken out of the pot after its done, drain the juices into a sauce pan and reduce it till there is very little water in fat and start adding flour to it and stirring it until I got a decent rue and tasted for salt levels and then added a quart of chicken stock and stirred until I had a nice gravy. It took quite a bit of flour to get a thick rue because it's so much fat but it's not that big of a deal if you use a little less or a little more than strictly necessary. And I could've used so much more stock but it makes a loooooot of grace so I just used a 3/4 filled stock bottle I had in the fridge. I easily could've used more flour to get a thicker rue and then 1 to 2 quarts of stock to have a full sauce pan of gravy but that's just way to much. Afterwards I put the chicken back in the pot and poured over the gravy cause I didn't really have anywhere else to put it and put in the fridge until an hour before supper and the reheated it in the crock, it was superb. Anyways once you know how to make a gravy they are quite simple. Just take the juices of whatever meat you've cooked, add a little more fat if you need to, reduce till there's no more water, which is to say no more steam coming of the liquid and it fizzles rather than boils. And then you start adding flour while stirring until you get a nice rue which I would describe as a paste and then you start adding chicken or beef stock until you get the desired thickness and salt and pepper to taste.
As long as the butter is made from 100% grass fed cows will be super healthy. You need vitamin k2 for your heart and bones, and grass fed butter is the way to go.
Hmm. 🤔 Great question Patricio! I have a crockpot cookbook that I bought not long ago and I tore the house apart looking for it today.. No clue where I put it.. 😫 (That's how I wound up searching on here, LOL..)... I added some onions and celery (I'll add the fresh carrots later on so they don't get too mushy).. Don't want my big, plump chicken sitting on carrots for that long.. BTW, I still haven't watched the rest of the video yet 😆.... I saw your question & some of the other comments while I was watching it and put it on pause. I added a small touch of chicken stock over the onions & celery (just a bit) and I did reduce the butter.. Ok.. now that I've bored you all to tears, I'll go back and watch the rest of the video. If it turns out too greasy (like Karen Critchlow mentioned below).... I'll see what I can do about skimming it out. Anyway .... thanks Patricio, Karen, and all the others who left comments. THEY ARE SO HELPFUL !! (Thanks to the video creator too... hope mine turns out okay!) 😆😋
Not sure of the need? I don't think it will change the flavor of the meat at all. In fact, most chefs don't even recommend basting a bird in the oven these days let alone in a moist environment like a slo cooker. I basted turkey for years, but tried it one year without basting and there was no noticeable difference. (For oven roasting, you can baste once close to the end of cooking time just to crisp/brown the skin if necessary).
Gravy is pretty easy to make. Take the dripping out (strain the carrots and onions) and put it in a sauce pan. You can add some stock or broth of you don't have enough drippings or want a lighter flavor gravy. Mix corn starch and water to make a watery paste and slowly add that to the drippings about 1tsp at a time and cook on med high to high for a few minutes after each tsp until you each your desired consistency. Season with salt and pepper to your taste.
If you want to make the gravy a little healthier let the drippings sit in a bowl or something like that for a few minutes on the counter. The fat will seperate to the top and you can skim that off with a spoon so your just left with the drippings but with less fat.
@Thanos fat is not technically unhealthy. Industrial chickens that we buy from regular store will likely have unhealthy fats due to the way they were raised in a non humane conditions and inappropriate diet but if you are consuming fat from animal raised on the natural condition, pasture raised they will have healthy fats with a balanced ratio of omega 3/omega 6 . So the problem is not on the fat itself, if you don't know 60% our brain is made out of fats.
Why u didn't season the entire chicken, then stuff the inside of the chicken with a half of onion, 3 garlic 🧄, parsley, then add chicken broth to the crockpot?
@@freshevans exactly, if i took a chicken, boiled it and only added an onion to the water it would taste slightly like onion and bland chicken. You dont need to make ur own video to ask a valid question. Why only season the top of the chicken? 😂
@@aCycloneSteve Yeah, it can definitely go too long. Depends on your slow cooker and the size of the chicken. I've come home to a pile of mush and bones.
I am a little worried there is no water in the recipe other than what is in the butter. I am cooking for first time and am about to leave the house for 5 hours!
I'd have to say yes. I'm not sure what soggy skin is but it definately doesn't come out the same thin jerky/crispy way it does when the bird is roasted.
Not this one, but I recently made a crock pot whole chicken and it definitely comes out much softer than a rotisserie one. But I found you can either pan fry the pieces for a bit on high temperature, or remove the skins and do that on their own as well, if it's something you'd like to have on the side, it gets just as crispy!
The breast looks kinda stringy and dry. I don't recommend slow cooking lean cuts like fillets and breast meat. It's great for tough cuts and fatty meat because it's almost impossible for them to dry out. A whole chicken is best done in the oven.
That's the beauty of these chaps, 843, ya can take the bird out and get rid of most of the liquid, but keep some back for the gravy or what ever ya gonna eat with it. rice/pasta etc....a liberal dosing of that stuff, yep, there's a decent bit of flavour in it. A bit of fat's fine by me.
@@blackbob3358 use the liquid and wings with some water and garlic, herbs and spices of your choosing to make gravy 😁. (excess grease can be skimmed off, but as a treat I keep most of it).
Seasoning only the top of this chicken will leave the rest of it without flavor. I know certain people don't clean their chicken which is why i don't eat chicken unless i make it but it needs to be cleaned first not just drained and put in a crock pot but too each his own. Brining it first gives the best flavor.
Yes I totally agree with you! I don't understand why ppl don't wash the meat! I always wash me meats and vegetables before I cook them. What ingredients do you use to brine yours?
Health experts say that washing is unnecessary because cooking kills any bacteria. Handling uncooked chicken or turkey can also spread bacteria. Cooking experts generally don't recommend washing either because it tends to add unnecessary moisture and "stews" the meat. Like most, I used to wash first, but times have changed (for the better I think).
EVERYTHING is quicker in the oven. This channel is for people who like to cook things in the crockpot. You can go to work and walk in to dinner done! Not have to prepare and wait an hour.
@@bush-b5330 cos its juicy and delisious and uses much less electric and you can go and leave it on its own, get on with something else. You really are on the wrong page buddy.
@@chrisr9964 your slow cooker is knackered then or you left the lid off. You cannot fail with a slow cooker, the juices stay in. thats the point. Her chicken looked tender juicy and perfect.
@@keshatton2334 KES , I’ve used my about ten times my crockpot is new. Lid was on. I will try again using less cooking ours. I also didn’t have onions and carrots to put on the bottom. I used the rolled up aluminum ball strategy.
WHEN WE FIND OUT WHY EVERYTHING WE EAT TURNS TO SHIT. WE WILL HAVE FINGERED OUT THE MEANING OF LIFE. Susan Marie PSYCHO VIRGO Holloway BRYSON BABY MY LOVE 😍 XOXO ❤
Great recipe! I slow cook my chicken the same way, but I like to dry rub the spices on the chicken first before pouring the butter. That way it locks in all those flavours!
Make sense❤
I made it. My husband and I loved it! Thanks for the recipe
one neighbor gave me a crockpot for christmas and the other gave me a whole chicken with fists full of fresh herbs. Thrilled to learn they go together!
You have nice neighbors!
@@peekaboots01 they're the best! 🥰
I made this today and it turned out perfectly! Thank you
Thank you for the short and sweet tutorial! Looks so easy and scrumptious!
I have been waiting a long time to see a great recipe for whole chicken in a slow cooker. Thank you
Just made this. Very tasty will definitely remember this.
Very quick to prepare. I'm slow but it was done in under 10 minutes. I mixed all the herbs etc then sprinkled them all on in one go.
Even though no water goes in, it produces about 2 inches of fluid, which reduces to about an inch after 8 hours.
This time I just ladled some of the juice over the breast, but next time I might try using it as a base for a gravy.
Love the brevity of this video. No waffle. Good job, thanks 👍
Thank you for adding your recipe in the description! :D
That does look magical, can't wait to try it.
Nice short and to the point!!
I'm so glad I came across your channel ! You go straight to the point. Very much appreciated !😊
Thank you for watching!
As a pastured organic chicken farmer.....this video was very helpful!
Looks delicious!! Thank u for sharing your recipe. I will definitely try this❤.
Looks delicious. I can't wait to try it.
Simple and looks great!
I am definitely making this soon. Yum yum.
Made this today... so good! The meat just falls off the bones and is so juicy and tender! Easy to pick the meat off the bones with a fork. I ran the drippings through a fat separator and added it to some gravy mix drizzle over the meat. It probably could have been a gravy all by itself, but the seasoning mix made it a little richer. YUM!
I love how quick your videos are... don't need all the lengthy time-consuming explanations, the short video of all the key steps tell the story quite adequately. I'll be be checking out more of them. THANKS!
So glad to hear! Thank you for your feedback.
Love this simple and easy recipe 👌❤
It’s so simple~ love it~
Gotta make this recipe this week! Yummo!
Will try this out! thanks for sharing
Fantastic job!
You're a true inspiration.
Looks great! Thank you
This recipie is delicious! Make it for my family this evening yum
So glad you liked it!
Your channel is heaven-sent!! Lol seriously tho!
I’ve got a chicken that needs to be cooked today. Going to try this 🤤
I like the broth that's leftover. Once it cools and congeales, you can scape the fat off and use it for syock or soups.
It's great with noodles.
I love these shorts I’ve cooked a lot of them 👍I’m doing this one tomorrow
I hope you enjoyed it!
I will make holes in the chicken with a knife then rub the season well, this way the seasoning penetrates better. Thanks for the vídeo.
Lovely.
Always thought rottiserie chickens were dry AF. this looks juicy!!
yummy.
Cooked this for my kids, and they all loved it!
oh;that's good.[in boring words]
Love the recipe, now that it's winter I'm going to use my cooker more New Subscribe PS like the simple video
WOW
I only have a 2qt slow cooker. Would it work right to half the recipe and use a small chicken? By the way you make every recipe easy. It's just me by myself so thank you so much. What a awesome cook you are!
If you can find one small enough or try a Cornish game hen!
@@TheMagicalSlowCooker Thank you. I thought about that. I'll try to find a small chicken and if not I'll use a Cornish hen. God bless you.
Aq baru ikuti Chanel KK
I need to go get a chicken
Dammmnnn gurrlll you killed it...i never ever thought of that..i cant wait to cook a whole bird in the crock..im legit so happy i have u in my life
Same here. I just recently discovered this channel and LOVE it because:
Simplicity of recipes
No drawn out explanations
Ingredients in description box
Great camera work and clarity
Love of the slow cooker itself.
Hi, how do you clean the chicken? Thank you
Planning to make it for a wedding💙💚
Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken. Rinse it, and pat dry.
@@TheMagicalSlowCooker thank you 😊 🙏🏻 ✨️
What size crock pot should I use? What size is featured in the video?
I would use a 6 quart or larger. This is a 6 quart.
I don't know about that. Costco has the best rotisserie chicken for under five bucks and it's juicy and delicious! Just saying!
Exactly !!!
Why do people nowadays type "Just Saying" so often? It's slightly silly and quite meaningless.
My little 5 lb chicken won’t fit in the crock pot with the cover on if I set it in top of the onions and carrots. Can I put the chicken directly in the pot and place the carrots and onions around it?
absolutey i would.
Mines going in the oven for 30 mins after the slow cook 😋
great idea! I love that crispy skin
On what temperature please?
Doesn't get any easier than this.
What sized chicken...How many lbs? And Bit assume low for 8 hrs. On my phone I can't see the recipe details. Ty
4-5 lbs. the entire recipe is in the video description.
I can't make it cheaper than Costco... The whole raw chicken costs more!!
I can't imagine what Costco pumps into those science experiments we call chickens.
If they're selling cooked at the same price as raw (per lb vs per chicken), there's a problem. I'd be suspicious of the quality of the cooked version.
Yes. Exactly what the other commenters said. Need it be weary of what is in the chicken that they have it so cheap. Making it by yourself is better
Although this looks delicious I wonder: isn't the skin very rubbery? Also: aren't the veggies floating in chicken fat? Other than that: Can't wait to try it!
The veggies are floating I'm the chicken drippings which adds flavor. It's the drippings you make the gravy with anyway.
I roast my veggies separately. It's just my preference. I don't care for how they taste after 8 hours of soaking in chicken drippings.
@@billb.5183 I feel like the veggies are to add flavor to the chicken more than the other way around. Plus it keeps the chicken from being submerged so you can get that nice golden color on the top of the chicken. I would just use the stick that's left in the bottom to make a gravy. I personally don't like cooked carrots but they make for a great chicken stock. If someone wants to eat them the stock they are bathing in would add more flavor IMO.
For health reasons, I don't eat the skin. But leaving it on while cooking improves the moisture of the meat.
That looks yummy but what was in the bottom of the pot
Red onions and carrots
Would it be okay if I substitute the butter with broth like beef broth or vegetable broth?
Yes, that will work fine.
Can you slow cook the chicken breast side down?
In always do- perfect
Yes, but more chance of the breasts going soggy.
You could turn the chicken halfway through cooking time.
What size slow cooker is that please. Is it a 6.5l ?
it's a 6 quart
@@TheMagicalSlowCooker thank you 😊
Omg this looks good but sad the gravy wasn’t made too..
Gravy is easy. What I did was take the chicken out of the pot after its done, drain the juices into a sauce pan and reduce it till there is very little water in fat and start adding flour to it and stirring it until I got a decent rue and tasted for salt levels and then added a quart of chicken stock and stirred until I had a nice gravy. It took quite a bit of flour to get a thick rue because it's so much fat but it's not that big of a deal if you use a little less or a little more than strictly necessary. And I could've used so much more stock but it makes a loooooot of grace so I just used a 3/4 filled stock bottle I had in the fridge. I easily could've used more flour to get a thicker rue and then 1 to 2 quarts of stock to have a full sauce pan of gravy but that's just way to much. Afterwards I put the chicken back in the pot and poured over the gravy cause I didn't really have anywhere else to put it and put in the fridge until an hour before supper and the reheated it in the crock, it was superb.
Anyways once you know how to make a gravy they are quite simple. Just take the juices of whatever meat you've cooked, add a little more fat if you need to, reduce till there's no more water, which is to say no more steam coming of the liquid and it fizzles rather than boils. And then you start adding flour while stirring until you get a nice rue which I would describe as a paste and then you start adding chicken or beef stock until you get the desired thickness and salt and pepper to taste.
Did you put any liquid? At the end it has so much juice
Depends on the chiken, as it can contain a lot of water. White wine can be added if need extra liquid.
Gelatin and fat
I've read that you could cook a whole chicken on high for about 4 hours (checking for doneness of course :). Have you tried this?
You can! I’ve always had to do a little longer.
Do you think it would be ok to replace the butter with olive oil to try to make it a little healthier?
Yes, or you can skip it. Add chicken broth instead.
Butter is good for you.
Do'nt put nowt in with it, 1546. If you want "healthy", go to a health shop..... I despair betimes, i really do.
As long as the butter is made from 100% grass fed cows will be super healthy. You need vitamin k2 for your heart and bones, and grass fed butter is the way to go.
@@ricardorodriguesrr18what are you gonna feed them cows in the winter when grass is gone?
Is the melted butter really worth it
Hmm. 🤔 Great question Patricio! I have a crockpot cookbook that I bought not long ago and I tore the house apart looking for it today.. No clue where I put it.. 😫 (That's how I wound up searching on here, LOL..)... I added some onions and celery (I'll add the fresh carrots later on so they don't get too mushy).. Don't want my big, plump chicken sitting on carrots for that long.. BTW, I still haven't watched the rest of the video yet 😆.... I saw your question & some of the other comments while I was watching it and put it on pause. I added a small touch of chicken stock over the onions & celery (just a bit) and I did reduce the butter.. Ok.. now that I've bored you all to tears, I'll go back and watch the rest of the video. If it turns out too greasy (like Karen Critchlow mentioned below).... I'll see what I can do about skimming it out. Anyway .... thanks Patricio, Karen, and all the others who left comments. THEY ARE SO HELPFUL !! (Thanks to the video creator too... hope mine turns out okay!) 😆😋
Can you baste the chicken while it’s cooking?
Tina C maybe once would be fine though you may need to add more cooking time. You lose about 30 mins of cooking time every time you open the lid. :)
Not sure of the need? I don't think it will change the flavor of the meat at all. In fact, most chefs don't even recommend basting a bird in the oven these days let alone in a moist environment like a slo cooker. I basted turkey for years, but tried it one year without basting and there was no noticeable difference. (For oven roasting, you can baste once close to the end of cooking time just to crisp/brown the skin if necessary).
How to make the gravy?
Gravy is pretty easy to make. Take the dripping out (strain the carrots and onions) and put it in a sauce pan. You can add some stock or broth of you don't have enough drippings or want a lighter flavor gravy. Mix corn starch and water to make a watery paste and slowly add that to the drippings about 1tsp at a time and cook on med high to high for a few minutes after each tsp until you each your desired consistency. Season with salt and pepper to your taste.
If you want to make the gravy a little healthier let the drippings sit in a bowl or something like that for a few minutes on the counter. The fat will seperate to the top and you can skim that off with a spoon so your just left with the drippings but with less fat.
is it 8 hours on high medium or low?
On low. Most slow cookers just have a keep warm, low and high setting.
Can I do 4 hours on hi?
@@gabbysherrill3154 You can, but I would check the internal temp, it may need a little longer. 180 degree F.
Looks great. Is slow cooker turned on low?
yes, on low. The full recipe is in the video description.
I wonder if this will work well with chicken wings to
Do you use the leftover juices to make a gravy?
You can for sure!
Do you cook it on low or high for the 8:15?
on low. The entire recipe is in the video description.
@@TheMagicalSlowCooker except if it is supposed to be hi or low. and you still did not answer the question.
@@Rudyworld I said on low in my comment and it says the entire recipe including the temperature in the video description.
P
@@Rudyworld her first 2 words is the answer 🧐not unless you're trolling🤫
Do y’all have to add water or broth
No, the chicken makes it's own juices
Will the squeeze Lemon give it a lemon taste?
Yes!
No it will give it an apple taste
@@Alex_AFC It actually tastes of burnt toast then it is soon followed by a stroke.
@@Matrix_Uncovered 😂
I expected Tom and Jerry to run pass
They're in the queue for some chicken.
I like the colour on the top of the chicken when it’s cooked - did that happen just in the slow cooker or did you broil it at the end?
It’s from the paprika, it is not crisp.
@@TheMagicalSlowCooker i suspect this is probably healthier than a store rotisserie chicken. I always have to wonder what's on them.
@@666dynomax unlikely. Rotisserie would be healthier because that lets the fat drip off.
@Thanos fat is not technically unhealthy. Industrial chickens that we buy from regular store will likely have unhealthy fats due to the way they were raised in a non humane conditions and inappropriate diet but if you are consuming fat from animal raised on the natural condition, pasture raised they will have healthy fats with a balanced ratio of omega 3/omega 6 . So the problem is not on the fat itself, if you don't know 60% our brain is made out of fats.
Was it cooked low or high?
on low
The full recipe is in the video description.
Did you any chicken broth at all
Rub seasoning in. Probably sweated most of it off. Gonna have one really spicy bite one top..
No way, i love my oven too much for a grill chicken.
I have a slow cooker too, awesome thing, but not for my whole chicken
Did u add water to it then slow cooked it?
Most likely no, it is all the juices and fat from the chicken
Chicken in croc pot doesn't need a y kind of stock it produces it's own.
Dry as fuck 8hours
😊😊😅😅😅
8 on low. 4 on high. 5 stuffed on high. Don't do what this video did. Rub it in, all over
Did u add water to it?? Then Slow cooked it for 8 hours?
No water. It makes its own juices. 8 hours, though every chicken cooks different. Check for doneness.
@@TheMagicalSlowCooker thank you 🙏😊
The video says thyme, but the recipe says rosemary. Which one?
It's thyme, thank you. It's really interchangeable. I will fix the recipe though.
@@TheMagicalSlowCooker I will try it both ways.
Why u didn't season the entire chicken, then stuff the inside of the chicken with a half of onion, 3 garlic 🧄, parsley, then add chicken broth to the crockpot?
Chicken in croc pot doesn't need any stock .
@@meldahspeight8525 It needs flavor. He didn't season the chicken so there wouldn't be any flavor even when cooked in a crockpot.
Why dont you get a chicken and put your recipe on youtube?
@@TheWilyz2003 l rather like your chicken.
@@freshevans exactly, if i took a chicken, boiled it and only added an onion to the water it would taste slightly like onion and bland chicken. You dont need to make ur own video to ask a valid question. Why only season the top of the chicken? 😂
How can i sear a whole chicken first?
You can put it in the broiler in the oven (not in the crockpot insert though, those can't withstand the heat. Or you can do it in a large skillet.
Ummmmmmmmm would you season the bottom of the Chicken as well ?🧐
No? I don't eat the bottom.
The Magical Slow Cooker oh okay I thought we eat both sides
@@MillionaireRae a question to answer your question. Have you seen white people eat chicken wings? 😂 nuff said
umh can i really just throw stuff into it and call it a day? help
pretty much!
Not really...
Its better to sear all your ingredients first.
Then throw it in. Believe me, it makes a big difference in the end.
@@TheMagicalSlowCooker I tried something LIKE this and turned my chicken into mush. I'm guessing I cooked it to long.
@@aCycloneSteve Yeah, it can definitely go too long. Depends on your slow cooker and the size of the chicken. I've come home to a pile of mush and bones.
Paprika isn't seasoning?
Paprika is so it doesn't look pale. You can season this however you want.
I am a little worried there is no water in the recipe other than what is in the butter.
I am cooking for first time and am about to leave the house for 5 hours!
Hi! The whole chicken will produce a TON of liquid. Probably about 4 cups. Don't worry about the liquid. :)
@@TheMagicalSlowCooker thank you for the quick reply! I LOVED your chicken dumplings mad a few days ago. 😂
@@skytab100 Oh good, we love that recipe too!
Is the skin soggy?
I'd have to say yes. I'm not sure what soggy skin is but it definately doesn't come out the same thin jerky/crispy way it does when the bird is roasted.
Most definitely. Nothing comes out of a slow cooker crispy. ;)
Would popping in it in oven to roast skin a bad idea?
@@zjaz7061 I've seen a few videos where they broil it for a little after that!
Not this one, but I recently made a crock pot whole chicken and it definitely comes out much softer than a rotisserie one. But I found you can either pan fry the pieces for a bit on high temperature, or remove the skins and do that on their own as well, if it's something you'd like to have on the side, it gets just as crispy!
No water ?
No, the chicken will make lots of liquid.
@@TheMagicalSlowCooker Thank You
@@TheMagicalSlowCooker Thank you; that was my question as well. I knew someone would ask. 😉
@@Fuzzy-_-Logicwell, vote for the comment!
if you don’t use butter . can i do without water still
Yes. It will do fine.
@@TheMagicalSlowCooker what about coconut milk?
@@vvindovvz4726 I think that would work great.
A tad overcooked😆😆😆
😅😅😅
The breast looks kinda stringy and dry. I don't recommend slow cooking lean cuts like fillets and breast meat. It's great for tough cuts and fatty meat because it's almost impossible for them to dry out. A whole chicken is best done in the oven.
Buzz killer!
Cook on low and where is recipe?
Read below the video.
The entire recipe is in the video description.
All that grease !!
That's the beauty of these chaps, 843, ya can take the bird out and get rid of most of the liquid, but keep some back for the gravy or what ever ya gonna eat with it. rice/pasta etc....a liberal dosing of that stuff, yep, there's a decent bit of flavour in it. A bit of fat's fine by me.
@@blackbob3358 use the liquid and wings with some water and garlic, herbs and spices of your choosing to make gravy 😁. (excess grease can be skimmed off, but as a treat I keep most of it).
Seasoning only the top of this chicken will leave the rest of it without flavor. I know certain people don't clean their chicken which is why i don't eat chicken unless i make it but it needs to be cleaned first not just drained and put in a crock pot but too each his own. Brining it first gives the best flavor.
Yes I totally agree with you! I don't understand why ppl don't wash the meat! I always wash me meats and vegetables before I cook them. What ingredients do you use to brine yours?
Health experts say that washing is unnecessary because cooking kills any bacteria. Handling uncooked chicken or turkey can also spread bacteria. Cooking experts generally don't recommend washing either because it tends to add unnecessary moisture and "stews" the meat. Like most, I used to wash first, but times have changed (for the better I think).
Ew, don't rinse chicken. Water doesn't get rid of bacteria, it just spreads it around your kitchen.
whats the best ingredients to use when brining your chicken?
Lol absolutely not 🙅🏾♂️
Ok! Thanks for letting us know.
@@TheMagicalSlowCooker it looks lovely certainly not dry
what the hell is that jelly gravy - urgghhh
Hopefully you didn't come here for the gravy then 😉
@@nunyabusiness5790 no way - that just looks wrong
Man, i kid you not, they were my EXACT same words, simon. It's actually looks "gippish".
You didn't do anything to make the chicken flavorful, it's still frickin dry!!
But why 8 hours why not put it in the oven for 1 hour
EVERYTHING is quicker in the oven. This channel is for people who like to cook things in the crockpot. You can go to work and walk in to dinner done! Not have to prepare and wait an hour.
@@TheMagicalSlowCooker but why do you call it the "magical" when it takes 8 hours??
@@bush-b5330 You're on the wrong page! LOL
@@bush-b5330 cos its juicy and delisious and uses much less electric and you can go and leave it on its own, get on with something else. You really are on the wrong page buddy.
@@keshatton2334 BTW you're the second one here to say I'm on the wrong page!
8 hour carrots are gonna be mush.
No, the full pot keeps them from cooking quickly.
can carrots really be mush...rooms?get it?
Not true if it's slow cooking for 8 hours on low and they're big, uncut carrots like this.
blah blah blah.[that's it.]
That looks dry as hell no thanks
I think the spices form a bit of a crispy, "browned" skin texture, otherwise it would be pale and slimey to rubbery?
What it looks dry? Did we watch the same video lol.
Mine came out dry 😞
@@chrisr9964 your slow cooker is knackered then or you left the lid off. You cannot fail with a slow cooker, the juices stay in. thats the point. Her chicken looked tender juicy and perfect.
@@keshatton2334 KES , I’ve used my about ten times my crockpot is new. Lid was on. I will try again using less cooking ours. I also didn’t have onions and carrots to put on the bottom. I used the rolled up aluminum ball strategy.
That salt will kill you. Need Celtic salt. Or Himalayan salt
. . . . .
xD
Everything will kill you. Allegedly.
Sodium is sodium.
Could use chicken salt..
Looks awful, nice try though.
Go away
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