Thursday, February 25, 2010

Slow Cooker Whole Chicken: Day 1 Slow Cooker Whole Chicken Menu

This post could also be appropriately titled: "Slow Cooker Whole Chicken: I'm the Last to Know", because apparently I am the last person on earth to discover that you can cook a whole chicken in a slow cooker. However, although I'm late to jump on this bandwagon, I certainly am not going to withhold a post about it because maybe - just maybe - there's one other person out there who is unaware, as I was, and I want to change that person's life the way mine was changed the other day.

I mean, let's talk a little about simplicity, elegance, and budget here. It doesn't get easier than rubbing some salt on a bird and walking away. It doesn't get more classic than a whole bird on a platter at the dinner table. And it doesn't get more budget friendly than a whole chicken (mine were 2 for $7.50) that will feed a family of 4 for 3 meals.
Just how easy is this whole thing? Let me tell you - I don't think I own one single easier recipe. Since I did this so early in the day, I chopped up some veggies, covered their roasting dish with foil (because just the other day I broke the very sad) to go with the chicken and then popped them in the oven to roast at 400 degrees just an hour before dinner. I also made a salad that morning (more on that salad later) and I felt like I was cheating because for the rest of the day I had nothing culinary to think about, all the work was done. I walked in the door for an outing with my kids at 5:55pm to the smell of roasted vegetables and slow cooker chicken, threw the salad, chicken, and veggies on the table and my husband walked in the door and thought I slaved away all day! Amazing.

Here is the recipe:
1 Whole Chicken (one that will fit in whatever size slow cooker you have)
Kosher Salt (or normal salt)
Herbs (dried or fresh, optional)

Remove giblets from chicken. Rinse chicken, pat dry. Rub salt all over outside and inside of chicken. Sprinkle with herbs. Place in slow cooker on low heat for 4-6 hours or until juices run clear and the middle of the thigh is registering 180 degrees (Fahrenheit).

It tends to fall apart easily, so carefully remove it from the slow cooker and enjoy! I actually found this part nice because since it would literally fall off the bone, I didn't have to figure out where to cut things, I just pulled a little and this or that part would fall off, so I figured we could eat it!

Told you.
That easy. That cheap. That elegant! Stay tuned for what to do with the juices and the left overs!

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