It’s not rocket science. You (probably) can’t screw this one up. Pull out your handy-dandy crockpot or go get one first. Either way, start using this awesome cooking tool. It will empower you to be lazy and/or battle a busy schedule while still eating healthy & tasty.
Succulent roasted crock-pot chicken will brown nicely in the crock-pot while delivering juicy moistness with lots of flavor.
- Get yourself a whole chicken carcass with the meat still on it. (meaning, vultures did not attack it)
- Approx 2 tablespoons butter or margarine.
- Your favorite poultry seasonings.
- Approx 1/4 cup white or wheat flour.
- Roasting veggies of your choice (optional).
- Place cut veggies onto bottom of crockpot (optional).
- Rinse chicken with water inside and out, and pat dry with paper towel.
- With your hands, spread butter or margarine under the skin AND on top of the chicken. Optionally, you can melt the butter for easier spreading.
- Sprinkle on your selected seasonings. We used freshly ground peppercorn, paprika, basil, salt, thyme, minced onion and garlic.
- Place chicken carcass into the crock-pot. There is no need to add liquid to the pot. Chicken will create its own juices.
- …and now here comes the exciting part….
- Cover and cook on high for approximately 2.5 hours (until the timer-stick pops out, or when chicken juices run clear). Precise cooking times will vary by crock-pot.
- To create gravy, transfer chicken juice into small pot or pan. Heat while stirring constantly as you slowly add flour to achieve desire consistency. Serve over rice or pasta.
There’s a ton of crock-pot recipes all over the Interwebs. Pick the crockpot that best suits your needs and get ‘ta potting, baby! You know you wanna.