After reading a lot of reviews, I decided to put the chicken on foil balls, upside down, after using Lawry's Seasoned Salt and some garlic powder. I wasn't going to be around to change my heat setting from high to low, so I just set it for low only for 8 hours. My husband was home before me at around the 6-hour mark and he tested with a meat thermometer and it was registering at 180. He shut off the slow cooker at that point. The chicken was very tasty if not slightly overdone. The white meat was just slightly drier than it should have been. The dark meat was spot on. I left the skin on and it was actually edible if you like that sort of thing. It was very tender and I would definitely cook a whole chicken this way again. I think either the combo of high then low or just low, but definitely a shorter cooking period. I added nothing to the cooker but the foil and the seasoned chicken. I cooked everything else on the side. The variety of seasonings to use with this technique is endless. Give it a try!
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After reading a lot of reviews, I decided to put the chicken on foil balls, upside down, after...