I'll have to look it up, but I have a recipe from an old crockery cookbook from the 70's. You mix a little ginger, pepper, chicken stock, and the juice from a 8 oz can of pineapple chunks. Put chicken in the crock pot, pour mixture over it. Put pineapple chunks over the chicken. Cook on low for 6-8 hours (or until chicken is tender). At the last 15 minutes, add some soy sauce and a thickener (corn starch). It's a little salty, but good. I think it calls for water chestnuts, and green onions, but we omit them.

 

I often do a whole chicken to use for multiple meals. I'm just getting bored with the basic parsley/sage/rosemary options.

Today I threw in some Bragg's, marjoram and garlic powder. Hope it's not gross!

 

I like Carribean Jerk.

 

I like a combination of sage, rosemary and garlic. (Tasty, but not overpowering, kwim?)

 

What do you use for the Carribean Jerk - is it a prepared sauce/rub or do you do your own. How does it work for later usages of the chicken?

Sage, rosemary and garlic we do a LOT. It's good, but I was wanting something a little different. The braggs was ok. Kinda bland.

BUT, I'm reusing the cooking liquid with kidney beans and chili beans in chili gravy and I'll stir some chicken into it for dinner w/ corn bread. Maybe a green salad (though no one else will eat it but me. . .)

 

Check out "Mrs. Dash" They have a lot more flavors now and they are salt free.

 

My favorite crock pot chicken is just chicken (and usually carrots) with a can of whole berry cranberry sauce and 1 c of BBQ sauce.

It is absolutely delicious and always gets raves.

 

Mrs. Dash! Never even thought of that!

Curious on the BBQ/Cranberry, does it wind up being really saucy? It sounds yummy! Do you do a whole chicken, or pieces?

 

Quote:

Originally Posted by mmgarda What do you use for the Carribean Jerk - is it a prepared sauce/rub or do you do your own. How does it work for later usages of the chicken?

We just buy a premixed version made by McCormick or something like that (has red label on the container) but I think it would be easy enough to DIY. I use it in all kinds of chicken dishes even if they aren't really "caribean" per se - love it!

 

Quote:

Originally Posted by mmgarda Curious on the BBQ/Cranberry, does it wind up being really saucy? It sounds yummy! Do you do a whole chicken, or pieces?

It is fairly saucy. But I normally cook it on low for about 8-10 hours so a lot of the water evaporates. And it isn't much BBQ sauce either - only 1 c.

I am lazy and generally do chicken pieces. But there is no reason you can't do a whole chicken.

 

I just put half a lemon and half an onion in the cavity of the chicken, and put it in the crockpot with no extra water or anything. When the meat's falling off the bones, you'll have a lot of broth in the bottom of the crock, which is considered double-strength for soups, etc., so use that with an equal amount of water if you want to make soup from the leftovers. (If you refrigerate the brothy stuff, it will look like chicken Jell-o when it's cold, but mix it with equal amounts of water and heat it up...it's wonderful stuff!!)

I'm thinking I originally got the recipe from a cookbook from the lady who does FlyLady's recipes, but I've been doing chicken in a crockpot this way for so long that I don't remember the name of the book or anything.

 

I'm really surprised that I haven't seen anyone mention thyme. I always thought it was the classic chicken herb! Maybe it was just my mom.

I like a recipe from Alton Brown's cooking show Good Eats that calls for garlic and thyme, but it is an oven recipe, not crock pot. I think you could easily do it in a crock pot though.

http://www.foodnetwork.com/food/reci..._16200,00.html