Baked Slow Cooker Chicken
I give this recipe 4 stars for the original method.. However if you doctor it up with more flavor then it is a 5 star for sure. I have made this 3 times so far.
Attempt #1: Took advice from others and stuffed cavity with onions, garlic, and carrots. Lined the bottom with onions, garlic and carrots. Seasoned the 5 lb bird with rosemary, garlic salt, pepper, paprika, etc.. and cooked it as recipe says: 1 hr on high and then 8ish on low. Smelled amazing walking thru the door but was dry dry dry. We still ate it (seasonings were great and the veggies were to die for!)
Attempt #2: 5 lb bird again.. seasoned and treated same as before but reduced cooking time (on LOW) to about 6 to 7 hours. Again.. dry. :(
Attempt #3: 4 lb bird. By George, this time I think I've got it. This time I actually tried the aluminum ball technique.. generously seasoned the bird with olive oil, garlic salt, seasoned salt, paprika, diced garlic, pepper. 4 hours 30 minutes on LOW only.. divine.
Next time I want to use potatoes as a base.. cooking is all about trial and error right? I finally figured out a way that is delicious and tender, but you never know.. maybe I could combine the fruits of my research (or should I say veggies of my research lol) and use veggies on the bottom with a 4 lb bird and cook on low for 4.5 hours. Yum!!
91 users found this review helpful
Apr. 22, 2012