Starting off with the crockpot and finishing off with the broiler/oven

[knoonz]

Anyone else do this?

I'm wondering because while I absolutely love chicken that falls right off the bone, I'm also very particular to a crispy "breading" (I do low-carb cooking, so it's usually more of an almond flour or cheese coating.) We tend to slow-cook drumsticks, for instance, for 6 hours and will then put them in the broiler for a quick 5, flipping them.

When we do it right, it's fantastic. However, sometimes they fall apart in the process. They still taste amazing though!

 

[nowicki2013]

I've cooked roasts this way plenty of times. I just leave it in the crock pot for about three hours then after that I stick it in the oven for another hour. It turns out great every time this way and I always use this method now. The meat is so tender that you can cut it with a spoon. If you've never prepared meat this way you should definitely try it, you won't be disappointed.

 

[Shellyann36]

Yes this is a good idea to give it that crisp taste and texture. I am finding that if I do this with our crockpot meals that hubby is more accepting of them. He just had to have that crisp effect! It does not take long to accomplish either!