In actuality, it was exhausting! I was so pooped from the chicken prep that I could barely keep my eyes open through dessert. Sure, the chicken was really good, but the whole almost-24-hour process made it totally unrealistic for a Sunday dinner, let alone a weekday night.
And then I found this slow cooker chicken over at Weelicious. I tried the recipe and loved the super-moist texture of the chicken, but wasn't crazy about the zingy lemon flavour or the slightly anemic looking bird. So I came up with my own variation and haven't looked back since. Two and a half hours in the old crock pot followed by a 10-minute broil gives me perfectly roast chicken every time — without having to brine, baste or worry.
Raw chicken in the slow cooker, with celery, carrots, garlic, onion, wine and spices.
- 1/2 cup of red wine
- 3 garlic cloves, peeled
- 1/2 small white onion
- 1 celery stalk, cut in half
- 1 carrot, cut in half
- sprinkle of herbs de provence, thyme, or herb combination of your choice
- tin foil
The slow cooked chicken right before broiling. It would still be tasty to eat it like this, but I like the crispy skin a bout in the oven gives me.
- Crumple three pieces of aluminum foil and place in the middle of your slow cooker.
- Add wine, garlic, onion, celery and carrot
- Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!)
- Sprinkle chicken with herbs, salt and pepper.
- Set slow cooker to high and cook for 1/2 hour per pound.
- When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500º Fahrenheit.
- Broil for 8-10 minutes, or until skin is golden brown.
- Serve with roast root vegetables, mashed potatoes, or anything else you'd like!
Yup, chicken in a crock pot is the gift that keeps on giving.