I love slow cooker chook!!!! The meat just falls off the bone and is nice and juicy and not as dry as if overn cooked. I can deal without cripsy skin, but I need to oven roast my veggies... Roast spuds are no good unless they are crispy!
I tried this last night and what I did was slow cooked the chook basted on an upside down plate and for the last 30 minutes I put it in the oven to crispen (is that even a word LOL)
This meant the chook was really tender but I had my beautiful crispy skin!
Mine crisp's up too in the slow cooker but only when I cook it on low from first thing in the morning. Never crisps up when I cook on high for a short amount of time.
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