| Author |
Message |
Sugar
Member
08-15-2000
| Thursday, May 12, 2016 - 5:09 pm 
Thanks Dipo. I did find one online I plan to try. Most of them seem to be caramel only by the frosting
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Wargod
Moderator
07-16-2001
| Thursday, May 12, 2016 - 6:55 pm
Thanks, I have a whole chicken in the freezer and the idea of cooking it in the oven with 90+ temps was making me kinda sick, lol.
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Dipo
Member
04-23-2002
| Thursday, May 12, 2016 - 8:52 pm
I know what you mean, when it is hot I try everything in the crockpot.
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Christy358
Member
07-10-2007
| Friday, May 13, 2016 - 12:28 am
Wargod, you use foil balls on the bottom of the crockpot to keep the chicken out of its own fat.
Comes out just like a roast chicken.
I put my crock pot in the garage when I use it....just to keep even that bit of heat outside.
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Dipo
Member
04-23-2002
| Friday, May 13, 2016 - 11:24 am
Christy, thanks for that tip! I never would have thought of it. I will use it next time I make any chicken, that is the only thing I hate-having it marinate in grease.
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Jewels
Member
09-22-2000
| Friday, May 13, 2016 - 4:26 pm
My fave recipe for whole chicken in the crockpot..
http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/
....and after you take the meat off you can add celery, carrots and onion to the crockpot with the carcass, fill the crockpot with water, set on low overnight, strain, and you have your own chicken stock. Easy!
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Colordeagua
Member
10-24-2003
| Saturday, May 14, 2016 - 6:10 am
Whenever I cook a piece of chuck roast in the crock pot, I don't add any liquid and it's fine. But whenever I cook chicken, whole or parts, just seems to me good quantity of water would be necessary. It isn't? Cook chicken without adding any liquid in the pot? Still moist enough? Even boneless/skinless breasts?
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Teachmichigan
Member
07-22-2001
| Saturday, May 14, 2016 - 8:06 pm
We cook whole chickens in the crockpot all the time. Rather than foil balls, I put a layer of onions and garlic on the bottom, then I squeeze lemon juice, salt, pepper, and rosemary over top, add a wee bit of white wine and throw the lemons in and let it cook all day. It literally falls off the bone. We usually get 3-4 main meals out of one chicken, so I freeze most of it after the first meal.
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Christy358
Member
07-10-2007
| Sunday, May 15, 2016 - 12:12 am
Teach that sounds yummy!
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Roxip
Member
01-29-2004
| Monday, May 16, 2016 - 9:14 am
Would those same recipes work with just chicken breasts?
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Dipo
Member
04-23-2002
| Monday, May 16, 2016 - 11:34 am
Sure, Roxip. I rarely do a whole chicken, usually thighs/drumsticks and the occasional breast.
I have done something like the recipe Teach said and it turns out great.
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Roxip
Member
01-29-2004
| Monday, May 16, 2016 - 2:37 pm
I might go home and prepare that tonight. I have some chicken breasts in the freezer and probably have most everything else scattered around the house...cool!
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Wargod
Moderator
07-16-2001
| Monday, May 16, 2016 - 3:20 pm
Thank you guys! I love the whole chickens during the winter, but it's already too hot to turn the oven on to roast one now.
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Dipo
Member
04-23-2002
| Wednesday, May 18, 2016 - 2:06 pm
My homemade dressing is too lemony, is there anything I can add to tone it down? TIA.
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Texannie
Member
07-15-2001
| Wednesday, May 18, 2016 - 5:00 pm
Some kind of vinegar or maybe some honey
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Dipo
Member
04-23-2002
| Thursday, May 19, 2016 - 12:04 pm
Thanks. I was just looking at an email about foil pacs for the grill.
I don't have an outdoor grill so was thinking they might work in my crockpot. What do you guys think?
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Roxip
Member
01-29-2004
| Thursday, May 19, 2016 - 2:35 pm
To what end? Will it make the food taste more "grilled" or are you looking to protect your crockpot - if that is the case have you tried crockpot liners?
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Rupertbear2
Member
07-15-2015
| Thursday, May 19, 2016 - 3:25 pm
Christy had mentioned foil balls, further up the thread, to keep the food out of the liquid, whilst it's cooking. Not sure it will change the taste of the food, though.
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Dipo
Member
04-23-2002
| Thursday, May 19, 2016 - 4:12 pm
Roxip, I was just thinking that it would cook the same way and usually there is not a lot of liquid in the packs, and so the foil would help them cook. Not trying to get a grilled taste.
I don't know, LOL, it was just a thought.
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Teachmichigan
Member
07-22-2001
| Thursday, May 19, 2016 - 7:25 pm
I put baked potatoes in my crockpot in foil, but I've not tried anything else. Rice wine vinegar in place of lemon juice or a bit more olive oil or even a drop of honey or maple syrup (the real stuff) can smooth out too much lemon in a dressing.
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Roxip
Member
01-29-2004
| Friday, May 20, 2016 - 7:06 am
I've done baked potatoes (and sweet potatoes) in foil in my crockpot too - delicious.
I'm thinking that maybe the foil packets would be great for corn on the cob in the crockpot.
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Texannie
Member
07-15-2001
| Friday, July 15, 2016 - 4:34 pm
New Question
I made spinach dip last Sunday and have some leftover. The dip (cold) just has spinach, artichokes, cream cheese and various cheeses with a little but a half and half to make it smoother.
What I was thinking to do with the leftover dip was mix it with eggs and bake in the oven sort of frittata style.
Do you think the dip is still good? Do you think that would work?
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Treasure
Member
06-26-2002
| Friday, July 15, 2016 - 4:36 pm
If it was fresh, that would sound really good. But a week old...don't think if I would risk it.
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Dipo
Member
04-23-2002
| Friday, July 15, 2016 - 5:55 pm
hmmm, none of those items seem to have a short shelf life to me except maybe the spinach. Not sure, did you try a google of "can I use week old spinach dip to make a frittata?" Now I want to know so I am going to go and put that in google, hahaha.
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Dipo
Member
04-23-2002
| Friday, July 15, 2016 - 5:59 pm
Ok, this is what I found...depends on the ingredients and storage. If the base was largely mayonnaise, it will keep for up to about 10 days (vinegar). if it was a cream cheese/sour cream base, more like a week.
Others say only 3 or 4 days.
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