Monday, March 19, 2012

Roasted Chicken two ways - slow cooker style


I love roasted chicken. Love it. Until about 6 months ago though, I could count on two hands the number of times I actually made one because I can never figure out how to keep the meat from drying out before it's fully cooked. Then a friend of mine let me in on a little secret - put the chicken in the crock pot! It seriously leaves the meat falling off the bones and helps it retain so much moisture that you would never know it had been cooking for 6+ hours. Plus, who doesn't love a good crock pot meal? Especially when it means roasted chicken on a weeknight!

I'm providing the instructions first and then my two favorite ways to season the bird after since the cooking method is the same. You'll love how simple these directions are.

1. Clean the bird.
2. Pat the skin dry and season the bird liberally, inside and out.
3. Put the chicken in the crock pot.
4. Put the cover on the crock pot and turn it on low for 6+ hours.
5. When ready, remove chicken from crockpot and put on a baking sheet in the oven breast side up. Broil for 3-5 minutes until skin is browned to your liking.
6. Eat chicken!

You can leave it in there as long as you want. It will probably be done in less than 6 hours, but use a meat thermometer to ensure you've reached the proper internal temp. Mine is usually cooking away for 8+ hours, so I don't have to worry too much about it.

Here are my favorite ways to season - remember to season the skin AND the cavity of the bird -

Clean and easy -
A liberal amount of garlic powder, onion powder, and dill.
Sea salt


Citrus -
1 orange, sliced
1 lemon, sliced
5-8 cloves of garlic, halved or whole
1 onion, sliced
Paprika
Sea salt

Season inside and out with paprika and salt. Stuff about half the lemons, onions, orange, and garlic inside the bird. Surround the chicken with the rest once it's in the crock pot.

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