ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Help with Chicken in a Crock Pot - Reply to Rebecca

Misc.
Rebecca, have you tried brining your chicken first? I find that brining makes my chicken much juicier, but I have never done it in a crockpot. If you try it, I hope you will post the results because now I'm curious!

Marilyn

Editor's note:
Chez Panisse Brine for Pork, Chicken and Turkey

Brine for Chicken Breasts

How to Brine Chicken
MsgID: 0072273
Shared by: Marilyn, California
In reply to: ISO: need help with crock pot
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tarragon and Chicken Pasta (serves 2)
  • TARRAGON AND CHICKEN PASTA 3/4 cup uncooked mostaccioli pasta (2 1/4 ounces) 1 cup sliced mushrooms (3 ounces) 1/2 cup broccoli florets 1 medium carrot, thinly sliced (1/2 cup) 1/2 cup fat-free (skim) milk 1 1/2 teasp...
  • Spaghetti Sauce with Sweet Italian Sausages
  • Hello Gina, Your recipe for the spaghetti sauce made with Ragu Sauce in very close to the way I first started making it. However, after experimenting with making it several different ways I discovered this one 3 yrs ago ...
  • Fragrant Apricot Rice
  • FRAGRANT APRICOT RICE 1 tablespoon olive oil 1 tablespoon butter 4 ounces diced onions (1 medium) 2 cloves garlic, minced 1/8 ounce ginger (size of an American quarter) 1/2 tablespoon coriander seeds 1 te...
  • Quick Red Bean Soup
  • This is a recipe from Emeril Lagasse that I have not tried. I think that it sounds very good. QUICK RED BEAN SOUP Recipe from Emeril Lagasse Yield: 8 servings 6 ounces smoked sausage, andouille, or smoked ham, cut i...
  • Eggs Stuffed with Crabmeat
  • EGGS STUFFED WITH CRABMEAT 6 eggs, hard-boiled 1/4 cup cooked crabmeat 1 Tablespoon sweet relish 1 teaspoon prepared mustard 2 Tablespoons mayonnaise Salt and pepper to taste Peel and cut eggs in half. Remove yolks a...
  • Almond Pretzels (1941)
  • ALMOND PRETZELS 1 cup butter 2 1/2 cups sifted cake flour 6 eggs, beaten 1/4 cup cream 1 teaspoon vanilla 1 cup sugar 1/2 teaspoon salt 1 egg white for icing 1 tablespoon milk 1/2 cup chopped almonds Preheat oven to...
ADVERTISEMENT
  • German Cheese Soup with Egg (Kase Bouillon Mit Ei)
  • GERMAN CHEESE SOUP WITH EGG (KASE BOUILLON MIT EI) 8 eggs 2 cups milk or half-and-half 4 tablespoons grated Munster or other mild cheese 4 tablespoons chopped chives 4 cups bouillon, heated to boiling Beat together e...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Help with Chicken in a Crock Pot - Reply to Rebecca
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!