Sunday, January 22, 2012
This recipe comes from the brilliant ladies over at Our Best Bites. It's great because it tastes like an oven-roasted chicken, but it cooks in your slow-cooker, so it's easy-peasy. I am changing the recipe a little to what I personally do, but you can find their original recipe in their cookbook or possibly on their blog. I served this with homemade rolls (these, also from Our Best Bites), salad, and mixed veggies. Delicious Sunday dinner.
1 whole roaster chicken (3-5 lbs)
5 cloves garlic, minced
4 T softened butter
1 tsp dried sage
1 tsp Herbs de Provence
2 stems rosemary, each about 4" long
Make 3 balls of aluminum foil about 2 inches in diameter. Place them in a triangular pattern on the bottom of the slow cooker. These hold the chicken off the bottom of the dish so the chicken doesn't turn into shredded chicken.
Rinse chicken inside and out in cold water, discarding any chicken parts in the cavity. Pat dry (inside and out) with paper towels.
Place chicken on a plate with the breast facing up and the legs pointing towards you. Loosen the skin of the chicken all around, gently separating it from the bird while keeping the sides attached.
In a small bowl, combine butter, garlic, sage, and Herbs de Provence. Use fingers to spread mixture under all the skin, including legs. Spread a little bit over the outside of the skin as well.
Peel the onion and cut it into quarters. Peel carrots and cut into 2-inch pieces. Stuff two onion pieces and as many carrots as will fit into the chicken, and place the remaining pieces in the bottom of the slow-cooker. Place the chicken in the slow-cooker. I would recommend placing it breast-side down, so the juices run through that part of the bird, making them juicier.
Cover with the lid, turn heat to low, and cook for 6-7 hours.