Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Crockpot Chicken

Written By: Peggy Korody - Feb• 28•14

               I’m a gadget person, I love to use anything that makes cooking easier and/or quicker.  Recently, looking around my kitchen I noticed my crockpot.  It hasn’t been used in a very long time and quite frankly I usually just make chili in the thing.  So I thought I should start to think outside the box and see what I could come up with.  So I’ve been experimenting, after all a crockpot can make life a bit easier when it comes to getting a dinner on the table.  I had a busy Saturday, running a “million-and-one” errands, and was in the mood for a baked chicken.  So I used my crockpot – popped a whole chicken in it and set out on my errands, here’s what I came up with.  Hope you enjoy!

 

Photo by Doug Korody

Photo by Doug Korody

Serves: 4

1 4-5 lb. chicken

1 lemon, cut in half

2 sprigs rosemary

2 cloves garlic

1 Tablespoon butter

Salt & Pepper

Wash chicken inside and out, pat dry.  In cavity place the lemon, rosemary, garlic and butter, tie the legs together and tuck the wings behind.  Place in a crockpot*, sprinkle with salt and pepper.  Cook on low 6 ½ -7 hours, or on high for 3 ½ – 4 hours.  At the end of cooking if you would like the skin to be browned, remove the chicken from crockpot to a broiler safe pan.  Rub the skin with oil and place under broiler, for approximately 5 minutes.  Let chicken stand for 10-15 minutes before carving.

*I place my chicken on a rack in the crockpot to keep it above the fat.  If you don’t have a rack that fits in you crockpot simply make one by twisting tin foil, or make a bed of veggies (onions, carrots, celery) and place the chicken on top.

Variations:  try different aromatics; sometimes I use apples and celery, or onion halves with celery, carrots and thyme sprigs.

Good served with my easy foolproof gravy

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