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Got any good crockpot chicken recipes?

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Got any good crockpot chicken recipes?

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Old 03-24-2018, 02:07 PM
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Default Got any good crockpot chicken recipes?

I'm looking for some good crockpot chicken recipes. You got any?

Thanks.
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Old 03-24-2018, 03:05 PM
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1.5lb chicken breast and ideally a jar of goya sofrito, otherwise salsa will do. Put that in with sliced jalapeno to taste. Cook 6 hours on low. Shred the meat, cook 1 more hour low. Add a white onion sliced longways, 1 bunch chopped cilantro, and juice of 1 lime. Cook another hour.

Universal spicy chicken for tacos, burritos, quesadillas etc.
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Old 03-28-2018, 08:21 AM
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Here is a pork butt recipe I like in the crock pot.
1 pork butt
1 L. of Coke...no diet. Use as much as you need to get the liquid level up in the crock pot.
that's it...
Plenty of salt, sugar and caramel to flavor the heck out of that hog...and fall apart tender.

Sorry buddy, it ain't chicken...but it's real good. Lol
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Old 03-28-2018, 09:11 AM
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We make Chicken tacos on the crock pot and they come out pretty good and super simple to make.

1. Put two chicken breast on the crock pot (frozen or un frozen).
2. Add a little bit or water to the crockpot about 1/8 of a cup.
3. Cover the top of the chicken breast with 2 bags of El Paso taco Seasoning mix.
4. Optional (add can of corn and black beans *juice drained).
5. Cook on low for 6-8 hours or high for 4 hours.
6. Shred the chicken with a fork or knife and cook for another 10-15 minutes.
7. Add to taco shells and toppings
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Old 04-16-2018, 09:59 PM
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Few large chicken breasts into pot...add your favorite BBQ sauce till just covered.....let crock work its magic....shred chicken....add lil more sauce if needed....slap onto bun for pulled chicken sandwich...
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Old 04-17-2018, 05:42 AM
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We just put a whole chicken in the crock pot in the morning with some seasonings and its ready when we get home.
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Old 04-19-2018, 07:34 AM
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Did chicken taco meat yesterday. Used boneless/skinless legs and thighs from costco, roughly 4 1/2 lbs (3 packs). Put one pack per layer in the crock pot, and covered each layer with an envelope of McCormick Taco Seasoning, for a total of 3 layers. Could have easily done 4 layers. Covered the entire thing with a 1lb bag of frozen chopped onions, and then a jar of mild salsa. Cooked on low for 8 hours, then switched to low until ready to serve. I shredded it about 20 min prior to serving. Came out excellent.
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Old 04-19-2018, 08:12 AM
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I'm gonna give you a tip. Although it isn't specifically a chicken recipe which is what you requested, this tip will improve everything you make in your Crock-Pot.

Just like the EPA screwed up gas cans, the "Association of Home Appliance Manufacturers" screwed up slow cookers. Back in the day you could set a slow cooker on "low" and the temperature would remain lower than the temperature would get if you had set the cooker on "high". That is no longer the case. Because we-the-people are deemed too stupid to protect ourselves, the "low" and "high" settings now simply change the length of time it takes for the cooker to reach a temperature that is far too high. Presumably you've noticed that even on the "low" setting the contents of the cooker will boil. This is so the manufacturers will not get sued if someone gets sick from improperly cooked food.

Buy a cheap slow cooker. Do not get one with fancy digital controls and multiple settings. You simply want an on/off switch.

Splice a dimmer switch into the power cord.

Run some experiments with a thermometer so you know what equilibrium temperature the cooker will achieve based on the setting on the dimmer switch.

Slow cook stuff the way slow cooking was intended. (temp just enough temperature to kill bacteria, but no higher)
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Old 04-19-2018, 09:30 AM
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Great idea but to avoid splicing, this works:



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Old 04-19-2018, 09:37 AM
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Originally Posted by TTB View Post
I'm gonna give you a tip. Although it isn't specifically a chicken recipe which is what you requested, this tip will improve everything you make in your Crock-Pot.

Just like the EPA screwed up gas cans, the "Association of Home Appliance Manufacturers" screwed up slow cookers. Back in the day you could set a slow cooker on "low" and the temperature would remain lower than the temperature would get if you had set the cooker on "high". That is no longer the case. Because we-the-people are deemed too stupid to protect ourselves, the "low" and "high" settings now simply change the length of time it takes for the cooker to reach a temperature that is far too high. Presumably you've noticed that even on the "low" setting the contents of the cooker will boil. This is so the manufacturers will not get sued if someone gets sick from improperly cooked food.

Buy a cheap slow cooker. Do not get one with fancy digital controls and multiple settings. You simply want an on/off switch.

Splice a dimmer switch into the power cord.

Run some experiments with a thermometer so you know what equilibrium temperature the cooker will achieve based on the setting on the dimmer switch.

Slow cook stuff the way slow cooking was intended. (temp just enough temperature to kill bacteria, but no higher)
I noticed that with our 'newer' crock pot "low" is way too hot and even the "warm" setting boils liquids!
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Old 04-19-2018, 09:38 AM
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Originally Posted by TTB View Post
I'm gonna give you a tip. Although it isn't specifically a chicken recipe which is what you requested, this tip will improve everything you make in your Crock-Pot.

Just like the EPA screwed up gas cans, the "Association of Home Appliance Manufacturers" screwed up slow cookers. Back in the day you could set a slow cooker on "low" and the temperature would remain lower than the temperature would get if you had set the cooker on "high". That is no longer the case. Because we-the-people are deemed too stupid to protect ourselves, the "low" and "high" settings now simply change the length of time it takes for the cooker to reach a temperature that is far too high. Presumably you've noticed that even on the "low" setting the contents of the cooker will boil. This is so the manufacturers will not get sued if someone gets sick from improperly cooked food.

Buy a cheap slow cooker. Do not get one with fancy digital controls and multiple settings. You simply want an on/off switch.

Splice a dimmer switch into the power cord.

Run some experiments with a thermometer so you know what equilibrium temperature the cooker will achieve based on the setting on the dimmer switch.

Slow cook stuff the way slow cooking was intended. (temp just enough temperature to kill bacteria, but no higher)
What temp are you typically running at? I've never really noticed a difference in heat output of the older ones and newer analog units. The one I have is a Hamilton Beach with a warm/low/high setting. Low and warm won't boil, but high will. If I remember correctly, once it equalizes it runs about 195 on low, and around 175 on warm. Also have a smaller 4 qt that has a high and low, that is similar. I use my MIL's ancient crock pot brand unit fairly frequently, and it is roughly the same, but doesn't have a warm setting. It dates from the mid 70's.

I will definitely second your recommendation to not use a digital pot. Many items need to cook only a few hours, and can easily get way over cooked if you run them the entire work day. I regularly start items from frozen, so that I can sit the crock pot out in the morning, and then use a digital lamp timer to turn it on around 10AM or so, to get the cook time correct. I have of course verified (trail run on a weekend) that everything stays below 40 degrees to keep it safe while it is sitting out. For dishes that have liquid, I add it in frozen form. For instance if a dish calls for chicken or beef stock, I simply freeze it in sandwich bags, and put the frozen block(2) on top of the other food. They melt over the course of a few hours, and any remaining ice goes away rapidly once the heat kicks on.

Other items can sit out without any need to keep cold. For instance today I have the small crock pot full of brown rice and beef stock. It will kick on at 2:30 PM, and needs to cook for 3 hours. Will be finishing up right as we arrive home for dinner.
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Old 04-20-2018, 08:33 AM
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Originally Posted by autobaun70 View Post
What temp are you typically running at? I've never really noticed a difference in heat output of the older ones and newer analog units. The one I have is a Hamilton Beach with a warm/low/high setting. Low and warm won't boil, but high will. If I remember correctly, once it equalizes it runs about 195 on low, and around 175 on warm. Also have a smaller 4 qt that has a high and low, that is similar. I use my MIL's ancient crock pot brand unit fairly frequently, and it is roughly the same, but doesn't have a warm setting. It dates from the mid 70's.

I will definitely second your recommendation to not use a digital pot. Many items need to cook only a few hours, and can easily get way over cooked if you run them the entire work day. I regularly start items from frozen, so that I can sit the crock pot out in the morning, and then use a digital lamp timer to turn it on around 10AM or so, to get the cook time correct. I have of course verified (trail run on a weekend) that everything stays below 40 degrees to keep it safe while it is sitting out. For dishes that have liquid, I add it in frozen form. For instance if a dish calls for chicken or beef stock, I simply freeze it in sandwich bags, and put the frozen block(2) on top of the other food. They melt over the course of a few hours, and any remaining ice goes away rapidly once the heat kicks on.

Other items can sit out without any need to keep cold. For instance today I have the small crock pot full of brown rice and beef stock. It will kick on at 2:30 PM, and needs to cook for 3 hours. Will be finishing up right as we arrive home for dinner.
If your Crock-Pot will equalize at 175 on the warm setting that would be perfect. Just make sure you cook long enough for the meat to reach 175 all the way through. Depending on the mass this could take a long time. If you are doing a whole Boston butt that might take a dozen hours.
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