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Old 01-07-2009, 06:12 PM   #11
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Not at all. Maybe I am not explaining it right, so here is the use and care guide for my Hamilton Beach slow cooker:

Tips for Slow Cooking
• The crock should be at least half-filled for best results. If only halffilled,
check for doneness 1 to 2 hours earlier than recipe.
• Stirring is not necessary when slow cooking and removing glass
lid results in major heat loss and the cooking time may need to
be extended. However, if cooking on High, you may want to stir
occasionally.
• If cooking soups or stews, leave a 2-inch (5 cm) space between
the top of the crock and the food so that the recipe can come to
a simmer.
• Many recipes call for cooking all day. If your morning schedule
doesn’t allow time to prepare a recipe, do it the night before.
Place all ingredients in crock, cover with lid and refrigerate overnight.
In the morning, simply place crock in slow cooker.
• Do not use frozen, uncooked meat in slow cooker. Thaw any meat
or poultry before slow cooking.
• Some foods are not suited for extended cooking in a slow cooker.
Pasta, seafood, milk, cream, or sour cream should be added 2 hours
before serving. Evaporated milk or condensed soups are perfect for
slow cooking.
• The higher the fat content of meat, the less liquid is needed. If cooking
meat with a high fat content, place thick onion slices underneath so
meat will not sit on (and cook in) fat.
• Slow cookers allow for very little evaporation. If making your favorite
soup, stew, or sauce, reduce liquid called for in original recipe. If too
thick, liquid can be added later.
• If cooking a vegetable-type casserole, there will need to be liquid in
the recipe to prevent scorching on the sides of crock.
840174800 ENnv06.qxd 6/5/08 12:27 PM Page 7

As you can see the reference to being 2/3 full is because at 1/2 full or less it will cook faster and why use a slow cooker to cook faster??

DO NOT use frozen, uncooked meat in slow cooker. If your wings are precooked frozen then cool, otherwise not a good idea there.

The higher the fat content, the less liquid you need. This does not say NO liquid, only less liquid. Dry cooking in a slow cooker is not recommended and may crack the crock.

That came out weird... hey I cracked my crock dude! Anyway, I too have done whole chickens in my crock pot, and never dry. I put onions under it, then the rest of the veggies around it, then some chicken broth around that. With an entire bird in there with the skin on and fat intact, well it only takes a little liquid to do the trick.
Of course, for me it doesn't make sense to do a whole chicken in the crock pot if I want a roaster, so I only do this when I plan on pulling it all apart and using in other recipes like chicken soup.
But I don't think I have ever seen a slow cooker large enough that it would be less than 1/2 or 2/3 full with an entire bird in it.... big difference between that and some chicken wings.
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Old 01-07-2009, 07:55 PM   #12
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Obviously we're not connecting in our conversation since your original statement which I was responding to was "A crockpot cooks low and slow, and needs to be filled at least 2/3 full with liquid and what you are cooking". That is not the same as what is being stated now.

Anyway, I'm sorry that your ceramic pot cracked. I've only seen that when the lid is left off and there is exposure to the lower room air temperature and the contents are totally dried out.

Anyway, I think the subject has been trod on enough.
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Old 01-07-2009, 08:13 PM   #13
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I was trying to say 2/3 full between the ingredients and the liquid, so it doesn't have to be 2/3 liquid, just that when everything is added they want it filled up to the 2/3 line.
But its cool, don't worry. There are plenty of things I still do that everyone tells me I shouldn't, and I am still here LOL!! Everyone's experiences are different, and that is what makes forums cool for me. I am always learning new things everyday.
And there could have been other factors in the crock cracking, that is just the one the manufacturer gave me after asking how I was using it, certainly not gospel but it has made me more cautious especially when dispensing advice (I don't want to give the wrong info and be responsible for a problem).
Rarely do I take my own advice, LOL, I am rather adventurous in my kitchen!

PS While I am thinking of it, do you have a recipe or guide on those chicken wings in BBQ sauce? I love BBQ'd chicken wings especially if they are fall off the bone tender, and crispy is not a requirement for me on them either!
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Old 01-07-2009, 09:06 PM   #14
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Quote:
PS While I am thinking of it, do you have a recipe or guide on those chicken wings in BBQ sauce? I love BBQ'd chicken wings especially if they are fall off the bone tender, and crispy is not a requirement for me on them either!
I'm not particular about any recipe (there are a ton of them on the internet if you search "crock pot wings") and I just toss the wings in the pot and add a bottle of BBQ sauce that I have on hand. After cooking on LOW for 5-6 hours (or even less if you don't want fall-off-the-bone meat), they are good to eat with a lot of napkins. Some people add grape jelly to add some sweetness to the sauce but I haven't tried that yet.

I do the same thing with chicken pieces, which I will pull apart with forks to have shredded BBQ Chicken for sandwiches.
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Old 01-07-2009, 09:13 PM   #15
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Oh OK, I thought there was something you had said you were doing first.
Yes I do that as well, drop a bunch of chicken wings in there, smother in BBQ sauce and yum! We also used to do meatballs in a BBQ/apricot preserve sauce that are yum.
And man I love pulled beef from the slow cooker!!!
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