|
Baked Slow Cooker Chicken
Amazing!! I made some changes. I did a dry rub cumin, salt, pepper, paprika, thyme and garlic powder. All recipes has some great slow cooker tips and ideas. I kept the skin on rubbed under the skin and on top of the skin. I minced garlic cloves put that under the skin too. I also took some whole pieces of garlic and chopped an onion and stuffed it inside. Instead of using foil, I used cut potatoes to line the slow cooker. I also rubbed the bird down with some olive oil. It was about 5 pounds, it almost didn’t fit in my cooker! So I sprayed the sides of the slow cooker with cooking spray so it wouldn’t stick. I cooked it on high for an hour and then switched it low for about 8 hours. Cook it with the skin on and rub underneath the skin in order to have a flavorful chicken. It was hard to transfer because it literally fell apart it was so moist. I didn’t add any liquid it wasn’t needed. I used the leftover juices to make gravy, I just added some flour, it didn’t need anything else. Words of advice- pull all the chicken off and separate it while it’s still warm to hot. It’s hard to do that the next day. I’m using some of the leftovers to make chicken pot pie.
10 users found this review helpful
|
Reviewed On:
Jan. 20, 2011
|