Thursday, April 29, 2010

Crockpot Roasted Chicken

Remember the commercials where people stage an intervention because their loved one has roast-aphobia? Fear of cooking a whole chicken? Yeah. That's me.

Aside from Thanksgiving, I have never ever purchased or cooked a whole bird.

That all changes now, thanks to Stephanie Cooks.

Throwing the chicken into the crockpot yields perfect, tender, juicy, delicious chicken that lasts for-eeeeeeeeeever. I make the chicken in the beginning of the week, and then use the leftovers for at least one, if not two more meals (soup, chicken salad, enchiladas, quesadillas, sandwiches, pasta tosses...). Fantastic! I do this at least twice a month, if not more.

Fellow roast-aphobians, fear no more.

  • Whole chicken (4-5 pounds)
  • 1/2 cup chicken broth
  • 4 cloves garlic, peeled
  • Olive oil
  • Seasonings (I used garlic powder, onion powder, salt, pepper, and Mrs. Dash's tomato/basil blend)
Prep the chicken- remove the bag from the inside, thoroughly washing out the cavity and outside of the chicken. Pat dry.

Roll 3 pieces of tin foil into balls, about 2 inches in diameter. Place them in a triangle shape on the bottom of the crockpot.

Pour the chicken broth into the bottom of the crockpot. Toss the garlic cloves, whole, into the broth.

Place the chicken on top of the tin foil. Rub a small amount of olive oil over the skin (about 1-2 teaspoons).

Season heavily with the seasonings of your choice, gently rubbing them into the skin.

Cook on low 8 hours. The meat will literally fall off the bones.

1 comment:

  1. Putting the chicken breast side down is key! You can also put potatoes at the bottom wraped in foil and they are done with the chicken.


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