Drae Byllek Recipe Reviews (Pg. 1) - Allrecipes.com (12297897)

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Baked Slow Cooker Chicken

Reviewed: Mar. 6, 2011
I did the whole aluminum balls thing. I guess this keeps the chicken suspended so it doesn't roast in it's own juices and thus become soggy. I did what some others did and quartered an onion and stuffed it inside the cavity along with 4 small cloves of garlic. I used some McCormicks rotisserie seasoning on the inside and outside along with some olive oil. My chicken was a 3lb-er or so. I think 10hrs is overdoing it frankly. I went for 8hrs and think it could be even shorter. Test your chicken around the 7hr mark with a meat thermometer to see where it is. I also tied my chicken up in 3 places with cotton twine. You might want to do that too because if you read other reviewers you'll notice they say that the chicken falls apart. It does! I was able to remove mine OK enough to put it into a turkey pan which I then broiled the top and bottom of the chicken for about 3-4 minutes each side. That gives it a nice crispy skin and melts off some chicken fat. The drippings in the crock pot become a dark-colored gelatin in the fridge which I will use for something!
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Mar. 4, 2011
Made this last night for 4 people. Only enough leftovers for myself the next day for lunch, plus some extra potatoes and carrots. I used a smaller shoulder roast, somewhere between 2-3lbs, a bag of baby carrots, 5-6 small yellow potatoes and 3 smaller onions cut into quarters and 4-5 small cloves of garlic. No celery just because I didn't have it in the house. Like others I used the McCormicks Montreal Steak seasoning (I guess it's good) and beef broth instead of the onion soup mix. I browned my roast in a cast-iron skillet. I initially use 2 cups of broth instead of one and put the onions and garlic in with the roast and broth. My roommate later added 1/4 - 1/2 of water when he added the carrots and potatoes for me while I was at work. He added these extra things for me at the halfway mark because I was worried the carrots and potatoes would get too soft & mushy cooking for 10hrs. They cooked for 5hrs themselves and came out perfect. Of course the meat was awesome! Next time though I'll use a bigger cut of meat and maybe a different cut. Cook on low and maybe put your carrots and potatoes in at the halfway mark and it'll be hard to go wrong. Also add some salt & anything else when you add the carrots and potatoes.
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