Slow Cooker Coke Chicken ~#1 On My List Of “Things I like to toss in the crock pot.”
I’m getting ready for Apple Week this weekend, preparing some last minute apple recipe tutorials and getting posts written up and queued for this and my other blog for al.com, so we’re having a bit of a slow weekend. I wanted to post my mother’s tutorial on Buttermilk Cornbread, but she isn’t home right now and I’m missing a few photographs I need.
So, in honor of our Slow Cooker Giveaway (Congrats again, Beverly!), I am going to post this recipe. I hesitate to call this a recipe as it really is so very easy that there doesn’t seem to be any real cooking involved. The outcome though, is wonderful.
This works with pork chops, boneless breasts, ribs, and even roast. I ask that you first try it with a fryer if at all possible, though. There is a magic that takes place when you cook a fryer like this that just doesn’t happen with other cuts of meat, even boneless skinless breasts. The fryer, after slow cooking all day in this amazing blend of flavors, becomes completely permeated with the flavor and literally falls off of the bone. Every shred of chicken, even the inside meat, is tinted the color of your sauce, proving that it has completely saturated the bird.
The flavor is so amazing! I like to serve this with stewed potatoes in butter sauce and a simple dinner roll. The chicken steals the show.
*Yes, you can make this with another carbonated beverage, it just needs to be carbonated and have sugar in it.
Ingredients
- 1 Fryer
- 1 Lemon
- 1 Onion
- 1 Bottle BBQ Sauce
- 1 Can Coca Cola
Instructions
- Peel onion and cut into quarters. Cut lemon into Quarters. Place fryer in crock pot. Toss in onion quarters and lemon quarters. Pour in entire bottle of BBQ Sauce and entire can of Coke. Cover and cook on low all day or high 3 to four hours.
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Posted by Christy Jordan
on Aug 30 2008. Filed under Misc, Quick&Easy.
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The USDA does not recommend cooking frozen chicken in a slow cooker. Thaw your chicken before you put it into the slow cooker. The low, slow cooking style of this device creates an optimal condition for bacteria growth when the chicken is left at a low cooking temperature for an extended period of time before the meat is fully done. The highest heat setting on a slow cooker does not produce enough heat quickly enough to keep chicken safe from bacteria.
http://familyfood.hiddenvalley.com/can-cook-frozen-chicken-thawing-1479.html
I was just going to ask this…thanks! I’ll thaw my chicken tomorrow and cook it Tuesday!
[...] Coke Chicken http://www.southernplate.com/2008/08/slow-cooker-coke-chicken-1-on-my-list.html [...]
Made this tonight, Turned out very moist with good flavor. I used 2 Tyson game hens about 2lbs. each and Sweet Baby Ray’s Honey Barbecue Sauce. Very good for an easy meal. My wife was happy that I cooked and that is was good.
What’s a fryer? Is that something that has to do with the crock pot? Or, do you fry the chicken after you are finished?
Define ‘all day’? Low for how many hours?
Low, 7-9 high, 3-4. This is of course if you have a newish slow cooker that cooks evenly
Kathy,
A fryer is a whole chicken.
Diana
My chicken still had all its parts. Good thing I checked before cooking! I’m glad someone posted a note for cooking times. 3-4 on low is not long enough! Bird is in the pot. Will let you know how it goes….
Wasn’t impressed, I don’t know if I did something wrong. Maybe the fryer was too big? It had no taste, but it was moist.
I have to agree with Laura. It was actually kind of bland. The only thing it had going for it was that it was moist and falling off the bone.