Converting Crock Pot Recipe to Dutch Oven onBGE

erikjs71

Hey all..

Need some advice.. I cook a recipe called Chicken Taco Stew.  It's basilcally a bunch of beans, tomatoes, rotten, etc. with 2-3 chicken breasts placed on top.  It cooks for 6-7 hours on Low, at which point you take out the breasts and shred them apart and put them back in.

I think doing this in a dutch oven on the egg would be awesome.. Maybe at 180º-200º.  But should I keep the lid on?  It seems like I should since the steam is what cooks the chicken breasts, but then I wouldn't get a smokey flavor. (Or would it?). Or cook with the lid off.. Would the dome act as a lid to the dutch oven?

I've cooked chili before with direct heat and the lid off for 3-4 hours.  

Any help would be great!!  I need to get started on it asap if I want it for dinner tonight!!

Thanks in advance.

dharley

I think lid off and increase the liquid to compensate. I make a 'chili' with leftover pulled pork and/or brisket. Canned beans, onion and whatever else is on hand, and a jar of APL BBQ sauce. I add a cup or so of chicken broth and add if its drying out.

I can't run at 200. 250 is as low as I can go. So, perhaps take that into account. Good luck!! A smokey chicken taco stew sounds really tasty.

Carolina Q

With the lid on the Dutch oven, you might as well cook it in your kitchen. Also, temps that low will be very difficult, if not impossible, to maintain with your egg.

I have a chicken/lentil/carrot stew that I do in my Instant Pot. Cooks in 20 minutes.