Crispy Crock Pot Chicken
By Elaine Searer on October 17, 2012
I love to use my crock pots! I've tried many times to make chicken in my crock pot, but I was not happy with the texture of the chicken after it had rested for hours in the juices in the bottom of the crock pot.
A few months ago, my friend told me about her new method of making chicken in the crock pot. She used balls of foil to suspend the chicken pieces in the crock pot, and the result was tender, juicy chicken that was nearly as crispy as oven cooked chicken. I had to try it!
I cooked six seasoned drumsticks in my crock pot on low for about five hours. The foil balls kept the chicken out of the liquid in the bottom of the pot, and the result was amazing! My only problem was that I couldn't bear to use so much foil to cook just six small pieces of chicken. I used a lot of foil to make these foil balls to hold up that chicken, and there was no way to re-use it.
That's when I remembered that somewhere I had read about someone using ramekins to raise up food in their crock pot. I do wish I could credit the source for this idea, but I have NO idea when or where I read this. But it is a smashing idea!
This time, I placed two Pyrex ramekins and two Longaberger pottery votive cups upside down in the bottom of my crock pot. I sprayed everything with a non-stick spray, then laid the seasoned pieces of chicken on top.
It worked just as well or even better than the foil balls! Clean up was easy since I'd sprayed everything, and the chicken was delicious again!
I highly recommend this method for cooking chicken in the crock pot. If you are going to cook the chicken for more than four or five hours, I'd recommend using larger pieces of chicken or even a whole chicken. Crock pot chicken never tasted so good, and the ramekins are an environmentally friendly alternative to the foil balls.
What do you think of this idea? Would you be willing to give it a try?
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