Slow Cooker Roast Chicken

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Thanksgiving is this coming weekend for us Canadians! Growing up, it was just me, my mom and my sister so we never needed a whole turkey to celebrate Thanksgiving. Instead we did just fine with a small chicken! I always enjoyed the taste of chicken better than turkey anyways. Did you know that you can easily make a roast chicken using a slow cooker? I didn’t until I saw this recipe, and I can honestly say that it is probably the easiest way to make a roast chicken. You essentially cook the chicken all the way through in a slow cooker, and then stick it under the broiler for a few minutes to get a nice crispy skin.

I’ve never been squeamish when dealing with raw meat, but something about an almost whole raw chicken made my stomach turn a bit. The chicken I bought at the grocery store already had the giblets removed, there was just the neck that I had to chuck (I felt quite faint looking at it anyways). Then I just stuffed the chicken with lemon, garlic cloves and fresh parsley.

IMG_3781After the chicken has been cooked in the slow cooker, it will still have a very light skin that does not look very appealing. I sprinkled some salt and pepper over the skin, and then stuck it under the broiler.

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And there you have it! A perfectly simple roasted chicken.

IMG_3785I managed to get about 2 cups of shredded chicken off of what was left over of the chicken as well, which came handy in pastas. You can also use it as a pizza topping or for chicken noodle soup, the possibilities are endless!

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Slow Cooker Roast Chicken 

Ingredients:
4-5 lb. whole chicken
1 medium lemon
1/2 bulb garlic
1/4 bunch fresh parsley

Directions:
Remove the chicken from its packaging over the sink and allow the juices to run out. Remove the giblets from the cavity and discard them. Fold a long piece of foil lengthwise to form a sturdy sling and place the chicken on it.

Cut the lemon in half and then cut one of the halves into quarters. Stuff the quarters inside the cavity of the chicken. Peel the garlic cloves and stuff them into the cavity along with the whole sprigs of parsley.

Take the second half of the lemon and place it face down in the center of the slow cooker. This will help the chicken sit up off of the bottom of the cooker. Using the foil sling, lift the chicken into the slow cooking, placing it on top of the lemon. Fold the sides of the sling into the cooker, secure the lid, and cook on high for four hours.

After cooking on high for four hours, carefully lift the chicken out of the slow cooker using the foil sling and place on a baking sheet. Set the broiler to its low setting and cook the chicken under the broiler (5-6 inches from the flame) until the skin is golden brown and crispy (5-10 minutes). Let the chicken rest for 10 minutes before cutting or serving.

—SOURCE—
Budget Bytes

 

 

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3 Comments

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