That elusive combination of quick and easy, incredibly forgiving, but in no way a compromise of a great classic Roast Chicken. Here’s why: No false promises! This crock pot whole chicken recipe is truly one of my gold nugget recipes. If you’re new to making a whole chicken in a slow cooker, this is going to be life changing. Slow Cooker Roast Chicken – A Gold Nugget Recipe You can serve up a Sunday Roast Chicken dinner any day of the week! This roast chicken recipe can be slow cooked OR pressure cooked then popped under the grill/broiler for 5 minutes to crisp the skin. It’s such a great way to cook a whole chicken in the slow cooker that’s incredibly quick to prepare with beautiful flavours reminiscent of Greek food! I personally enjoy having it cook overnight for lunch the next day, or while I’m at work for that night’s dinner.This Slow Cooker Roast Chicken is the juiciest, most forgiving and easiest whole chicken recipe I know. Turn the Crock-pot® to low and set a timer for 8 hours. I do place about 4 inches of water in the bottom of the Crock-pot® to make sure that nothing burns because it will be cooking over a long period of time. Place the diced veggies randomly around the prepared chicken in the Crock-pot®. I also like to switch it up sometimes by substituting mushrooms, zucchini, or yellow squash. My personal favorite and the one I will be using for the recipe is a mixture of carrots, red and white onions, and cabbage. The beauty of this recipe is it’s versatility with flavors and textures. The chicken can then be placed in the middle of the Crock-pot® and covered with the olive oil, lemon juice, and spices.Īs mentioned in the other recipe, you can use any vegetable combination you would like. If you get the kind with the insides, remove them and wash the chicken. Just don’t forget to watch out for the bones! The preparation for the chicken is very easy. If you are by yourself, you can also use the leftovers to make soup and other recipes that use shredded chicken. one provides my husband and me with at least four meals. Hop on over to your local grocery store and buy a whole chicken. If you have a super huge Crock-pot®, then feel free to dump 4-6 diced potatoes in! Just repeat the same step for the potatoes as you would with the vegetables Sadly, my roaster is much bigger than my slow cooker, so in this recipe I suggest you omit or lessen the potatoes and cook them on the side. You prepare the dish the same way, but use a Crock-pot® instead of a roasting pan. That way all I have to do is prepare the chicken, dump in the veggies, add the liquid and spices, and put it in the oven! I personally like to cut up the vegetables and potatoes when I meal prep for the week and store them in a Ziploc® bag until the night I roast the meal. If you have a big enough fridge, it is harmless to prepare it and store it overnight. One way you can refrain from doing any work on a specific day or evening is preparing the pan the day or night before. The preparation for this meal is very easy and quick, so if you did work a long day, it still would not take much effort. I will not bore you with the details, but let me just tell you that you will fall in love with them too. If this is your first time seeing either of the two recipes, you do not know the back story of how I came across my love for whole chickens. It is just as easy, but functionally different because many people leave their slow cooker on while at work… NOT their oven. Who doesn’t love a good Crock-pot® recipe?! Here is the converted Crock-pot® recipe for my melt-in-your-mouth, Roasted Whole Chicken with Vegetables and Potatoes.
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