How is everyone’s week going so far? Ours has been pretty low key … going to the park, running errands, and of course, taking some ‘selfie’ shots in the mirror with my partner in crime.
(I swear she finds me entertaining.)
Anyway, today I wanted to share a new cooking concept that I had never thought of before …
… cooking a whole chicken in the slow cooker!
I first saw this idea on Amy’s blog. I was intrigued by the concept, particularly because whole chickens are usually pretty reasonably priced.
Amy’s chicken looked really delicious, so I decided to give it a try this week.
However, when I made my chicken, I tried to go extra cheap and not buy any fresh herbs.
And that, my friends, was my one mistake.
I think this idea is a great one, and I will definitely be cooking another whole chicken in the slow cooker in the near future. The chicken turned out moist, and we enjoyed it enough to make multiple meals out of it. But next time, I think I need to pay the few extra bucks for some fresh herbs. I really think it would make a big difference in flavor.
So I’m going to share with you what I did, just to give you a basic recipe idea … a place to start. But the possibilities are endless. It’s really a blank canvas. So I encourage you to play around with your own flavor combinations!
Slow-Cooker Whole Chicken
(makes 5-7 servings)
- 6 lb. whole chicken, giblets removed (you can use a smaller size, but decrease the cooking time)
- Half a bag of baby carrots
- 3-5 small red potatoes, quartered (however many you want)
- 1 onion, cut into big chunks
- 4 cloves fresh garlic, peeled and smashed with the back of a knife
- Salt and pepper
- 1 cup water + 1 tsp. chicken bouillion, to make a cup of chicken broth (note: I now know that this is not necessary. The chicken makes it’s own cooking liquid, so you don’t need to add extra liquid. But I don’t think it hurt anything, either!)
- Put the quartered potatoes and baby carrots on the bottom of the slow cooker.
- Pat the chicken dry. Put the onion and garlic into the cavity of the chicken.
- Season the inside and outside of the chicken liberally with salt and pepper.
- Put the chicken in the slow cooker (breast side down).
- Add the chicken broth around it (again, this isn’t necessary, but it’s what I did!).
- Cook. (I cooked mine on high for 2 hours and then on low for 5 more hours. But I think next time I would just cook it on the low for about 7 hours … it was falling off the bone, and I’d rather have it a little less done!)
- After it’s done cooking, you can take the onions out of the cavity and add them to the potatoes and carrots for serving.
And that’s it! The end result was a moist, but basic, chicken. Some people would probably enjoy it just like this. But I’m someone who likes a lot of flavor in my dishes. So that’s why I plan to kick it up a little next time!
I think Amy’s recipe would be a good one … I love the idea of the fresh herbs and lemon. And I found another blogger who also had a great sounding recipe. I liked how that blogger spelled things out for the readers in a step by step format!
Hopefully you guys know by now that I’m always honest when I share a recipe. If I thought it was incredibly delicious, I’ll say so. If I thought it was good but a little complicated to make, I’ll say so. And in situations such as this one, I will tell you the truth that it was a good place to start, but needs a little work.
If any of you have made a chicken in the slow cooker before, I’d love to hear your suggestions on bumping up the flavor!!
Question for ya …
Any tips on getting more flavor into the chicken?
What’s the best thing you’ve eaten this week?
Have any recipes that you’ve made lately that you want to share? Link up!