Slow Cooker Question

I just got a slow cooker and I've made cutup chicken, which was great. With that chicken. I removed the skin. I want to do a whole roasting chicken in the slow-cooker. If I don't remove the skin, does it come out kind of pale and unappetizing? Thanks!

It won't look like it was roasted in the oven - however, you could brown it lightly in some olive oil before you place it in the slow cooker.   Then it will cook up as pretty as you like!   Just keep turning it in the saute pan/skillet until it is golden on all sides.     I have one of those slow cookers that I can actually place the "cooker" on the stove - using it to brown the products I'm using.   But - in my other ones I just use the skillet/saute pan - not a whole lot to "clean up".

I think it adds to the flavor, also as I always saute my onions, mushrooms, celery, etc. before adding them to the  slow cooker.  Then I dump in the vegetables - brown whatever meat I'm using - then add the meat/poultry to the bed of vegetables.   Yumm!

Thanks. I'll try it.

Someone on the BB suggested putting ball of aluminum foil under a whole chicken in the crockpot to keep it up out of the liquid.  They said it comes out perfect.

 

Margaret

I think that was Dorothy - she posted that doing the "sticky roasted chicken" in the crockpot.    I'm sure it works great - if Dorothy suggested it.

"Foil Chicken" does work...and you'll be amazed at how the chicken browns up.  I remember making it the first time & was concerned about the "no liquid" instructions.  But, that little chicken came out moist and browned.  Very good!!!

Tria,

  I'm curious about your slow cooker--who makes it?  Thanks!