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tortilla soup, slow cooker, chicken quarters question

f
FredPudding Aug 2, 2011 11:31 AM

This might possibly be a dumb question, but i was wondering if i can put raw chicken quarters in my slow cooker along with the ingredients for tortilla soup, cook for 6 hours and then take the chicken out, pull off the bone, and consider the soup done? It seems like every slow cooker recipe i see has me cooking the chicken first, pulling it off the bone and then putting in the slow cooker with my other ingredients. Can i just cook everything all at once in the slow cooker or will cooking the raw chicken along with the soup add bits to the broth that i don't want to keep? Thanks!

  1. chowser Aug 2, 2011 04:09 PM

    If you overcook it, the chicken bones break apart and can disintegrate into the soup. If you watch it carefully and pull it when it's just cooked, you could do it but I'd remove the skin because that gets rubbery and the soup is too fatty. And you could get an unpleasant layer on top that you'd have to remove as you do w/ making stock Or, you could start off w/ skinless, boneless thighs which I think would work fine.

    1. chefj Aug 2, 2011 06:25 PM

      That does not work because the long cooking time is to produce a stock from the chicken and bones, the other ingredients for the soup, tortillas, tomatoes,potatoes, Etc... would be reduced to mush.

      3 Replies
      1. re: chefj
        chowser Aug 3, 2011 06:12 AM

        I was assuming the OP's recipes already started w/ stock since it calls for adding cooked chicken meat to it.

        1. re: chowser
          chefj Aug 3, 2011 09:21 AM

          My response was to the OP. It was not a comment or challenge to your post.
          I am not sure if they were starting with stock or not, but either way if you just put every thing in the cooker at once and let it go all the garnishes to the soup would be mush.

          1. re: chefj
            chowser Aug 3, 2011 09:59 AM

            I was just commenting that I don't think the OP wants to make stock from the chicken and bones is all. But, maybe the OP could clarify--it would be helpful to see a recipe that he/she is considering.

      2. monavano Aug 3, 2011 09:29 AM

        I'd be a bit concerned about the fat from the skin. Will you be skinning the chicken first?
        I think it would take a very long time to actually break down the bones, so I wouldn't worry about that.

        1. j
          jvanderh Aug 3, 2011 10:18 AM

          I think it will work fine. You might glance at this: http://www.cinnamonspiceandeverything... same basic idea, you will just have to take out the bones and skin. Cooking the chicken in the soup tends to make the soup taste better, and 6 hours is not enough to have to worry about bone shrapnel.

          4 Replies
          1. re: jvanderh
            chowser Aug 3, 2011 11:01 AM

            I know my crockpot runs high but I've had problems w/ chicken bones falling apart in six hours. It's kind of off putting and I was the only one in the family who ate it. I think the boneless, skinless chicken is a good way to go.

            1. re: chowser
              j
              jvanderh Aug 3, 2011 11:10 AM

              I don't like boneless, skinless breasts in the crock. I like fat and connective tissue for long cooking, even if it means fishing out a few extra bones. Boneless, skinless thighs are ok because they're not as lean, but may be more expensive than quarters.

              1. re: jvanderh
                chowser Aug 3, 2011 12:56 PM

                Yes, I like the thighs, too. The boneless skinless are more expensive but if cost is a concern, the bones can be removed and then reserved for stock, which is what I like to do.

                1. re: chowser
                  j
                  jvanderh Aug 3, 2011 01:43 PM

                  Thighs are less work, but I wouldn't hesitate to use quarters if that's what I had around. I cook them in the slowcooker all the time, often for many more than 6 hours.

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