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Old 07-07-2014, 06:42 AM
 
Location: NC
6,390 posts, read 4,472,932 times
Reputation: 7148

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I made this:
Crock Pot Beer Chicken Recipe - 3 Points + - LaaLoosh

And like many of the reviews said, it smelled wonderful, but the chicken is mushy-mealy. I cooked it over night (about 7.5 hours on low) and it is in in my fridge now, waiting to come home to. I also added some carrots, potatos and onions.

My plan was to serve it over rice, but I think it's going to be too mushy for me. What would you do with it?

(Some of my ideas)
-Make burritos with meat picked from bones
-add some chicken stock and make it into soup
--Maybe even puree the vegies to give it body, then serve with noodles or brown rice.
-throw it away and order a pizza


^^I'm trying to eat healthy these days. I generally also like "good food". Not a huge fan of the crock, but beef and pork at least hold up. I doubt I'll be making chicken in there again.
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Old 07-07-2014, 10:47 AM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
Reputation: 28069
I make an excellent crock pot Coq au Vin and it never turns out mushy (it cooks on low for six hours). However, I also make sure not to use chicken that has been injected with a solution that "tenderizes" the meat. I'm surprised your recipe turned out mushy. For me, the only thing to do with a failed recipe is to toss it.
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Old 07-07-2014, 12:49 PM
 
Location: Houston, TX
17,032 posts, read 26,025,365 times
Reputation: 16166
Mushy chicken?

I cooked some chicken in crockpot that spent too long in the freezer and it lacked flavor and was kind of tough. I tossed it and bought more (tenderloins are cheap).
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Old 07-07-2014, 09:51 PM
 
Location: Brawndo-Thirst-Mutilator-Nation
15,148 posts, read 15,210,720 times
Reputation: 10874
Just add some instant rice to the crockpot and let it cook.....it will absorb a lot of the liquid and make the meal seem a lot less mushy.
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Old 07-08-2014, 06:18 AM
 
Location: NC
6,390 posts, read 4,472,932 times
Reputation: 7148
Quote:
Originally Posted by tickyul View Post
Just add some instant rice to the crockpot and let it cook.....it will absorb a lot of the liquid and make the meal seem a lot less mushy.
This is close to what I did. I cooked some brown basmati (I won't eat instant rice, bleck), and heated it all up together. Once cooled, I skimmed some of (as much of) the fat as i could, and deboned the chicken. Then heated it up with the rice. There was plenty of "jelly-like" chicken stock, which helped keep it moist. It was still dry, but not a total disaster.

I won't cook chicken in the crock again, or if I do, it will only be dark meat, and less time, but this one will be saved. Once I get down to about half, I'll probably make a chicken-veggie soup out of it and serve it with noodles.

Thanks for all the replies.
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Old 07-08-2014, 08:54 AM
 
Location: Phoenix,Arizona
3,717 posts, read 4,496,089 times
Reputation: 3617
Separate the veggies from the chicken and place them in a low sided baking dish.
pull all the meat off the chicken and put into a sauce pan and pour a jar of
chicken gravy over it and heat it up.

Bake your veggies uncovered then chunk up the potatoes and pour the chicken
gravy mix over them.
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Old 07-08-2014, 12:31 PM
 
Location: League City, Texas
2,813 posts, read 4,313,408 times
Reputation: 5801
Just never use "boneless skinless chicken breasts". Those aren't fit for human or animal consumption.
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