One of our standard meals is slow cooker chicken. I usually make it once a week. I tend to choose a day when I know getting dinner on the table will be chaotic at best. In the winter I make it for convenience; a way to get a healthy, nutritious meal on the table without a ton of prep. This summer with its insanely hot and humid temps; I have used it as a way to avoid turning on my oven. I might even be known to resort to putting it outside on my deck during the day!
I have a couple ways I make slowcooker Chicken (For my post on slowcooker soup click here)
I always start with a good rinse of the bird. Inside and out. The dear husband of mine is a meat cutter and we do NOT skip certain steps when cooking meat. Hamburger is always well done. Maybe even charred... but I digress... I then place the bird in the slow cooker. I have a few standard seasoning mixes I do. Remember I am a sprinkler when I cook, not a measure-it-out kinda gal. Adjust to your tastes.
Sprinkle dill or thyme over chicken
Slice 2 lemons, place lemons on and in chicken
*cook in crockpot for 8 hours on low or 3-4 hours on high
Rotisserie (all measurements are approximate)
rub butter or dairy free butter on skin of chicken
1 sliced and diced onion (in and on chicken)
4-8 cloves of garlic (in and on chicken)
1 1/2 tsp paprika
2-4 teaspoons sea salt
1/2 tsp thyme
1 1/2 Italian seasoning
1/2 tsp chili or crushed red peppers
(optional is pepper~ we can't do it, it is high in oxalates)
|Cook 8 hours on low, 3-4 hours on high.|
Click here for the soup post!