This chicken can make an impressive meal for a larger family with minimal effort. It’s hard to believe a whole chicken will cook through in a slow cooker, but by sitting in the crockpot for four hours it becomes tender, moist and pulls apart easily. By placing the chicken under the broiler with olive oil brushed on it, you’re creating a crispy, golden skin to complement the tender meat. The juices at the bottom of the crockpot can then be used to make gravy for potatoes or to add on top!
This dish looks fancy, but you’ll be surprised how easy to make. Who says weeknight meals can’t at least look like gourmet affairs?
What you’ll need:
- 4- 5 pound whole chicken, or whatever size you can fit in your crockpot relatively easily
- 1 lemon
- 3- 4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 8 whole cloves of garlic
- Salt and pepper to taste
- 1 tbs olive oil
- Clean off the chicken and remove giblets from inside. Place the chicken in the middle of a folded sheet of aluminum that is still big enough to stick out of crockpot when it’s placed inside.
- Slice the lemon in half and place one half, sliced- side down, in the middle of the crockpot. Cut the other half of the lemon into quarters.
- Stuff the chicken’s cavity with the fresh rosemary, thyme, quartered lemon and peeled garlic cloves. Sprinkle the whole chicken with salt and pepper.
- Place foil and chicken in the center of the crockpot so the chicken is resting in the middle and the foil is sticking out enough on either side of the crockpot to use as handles later. The chicken should be propped up above the bottom of the crockpot by the sliced lemon at the bottom. Try to keep the chicken from touching the sides of your crockpot.
- Fold the foil under the lid of your crockpot and cook the chicken, on high for about four hours.
- Using the foil handles, lift the chicken onto a large pan when it’s done in the crockpot. Brush olive oil over the skin of the chicken and re- apply salt and pepper if needed.
- Place the chicken under your broiler for about 5 to 8 minutes or until the skin is golden brown and crackling.
- Let rest for 10 minutes before carving.
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