Best Slow Cooker Chicken Ever!
Servings
4
Servings
4
Ingredients
Instructions
  1. Place chopped vegetables in the bottom of a 6 or 8 quart slow-cooker. (No need to oil the cooker or add water.)
  2. After removing the gizzard bag from the cavity of the whole chicken, salt and pepper the bird. Place chicken on top of the bed of vegetables in the slow cooker. (The chicken can fit snugly but the cover must close properly.)
  3. Turn slow cooker on low for eight hours. When ready, remove skin and serve, or crisp skin under the broiler. (See note below.) The vegetable bed might be thrown away since it will be filled with chicken fat.
Recipe Notes

NOTE: If you want crisp skin, Chris says lift the chicken out of the cooker slowly and carefully. Let it rest on a cutting board for ten minutes. When it’s cool enough to be touched, slice it vertically down the middle into two halves. Place each half, skin side up, on a rimmed baking pan and put it under the broiler for several minutes until the skin crisps the way you like it. But stand there and watch it carefully.

ADD INS: You’re free to add things to this recipe. Throw a clove of garlic, a halved lemon or orange, and a sprig of fresh rosemary into the chicken cavity, for instance. Chris says the most decadent thing to do is put down a layer of quartered potatoes in place of the chopped vegetables; the juice and fat of the bird drip into them. You can mash the potatoes when the bird is done, juices, fat and all. Enjoy!