Step 1: Get a whole chicken. The chicken in the photo above is a fryer, but I'm pretty sure this would also work with a larger chicken (a roaster, etc.).
Step 2: Rinse the chicken inside and out and discard all the extra included goodies (the, uh, innards that are in the cavity YUCK).
Step 3: Spray your crock with cooking spray.
Step 4: Plop the entire chicken in and add a little salt and pepper if you want.
Step 5: Put the top on the Crock Pot.
Step 6: Cook on low for 8-10 hours.
Step 7: Remove the chicken, let it cool if you have time, and pick the meat off the bones. You should be able to get both breast portions off whole because the thing is just moist, perfectly cooked, and falling apart. Discard the bones. Eat the meat/use it in your recipe that calls for cooked chicken.
THE END.
I have a lot of ideas about variations you can do on this recipe! You could probably add a cut up fresh lemon or an onion or some fresh rosemary/herbs to the pot if you want to experiment with flavors. You could also add a cup or two of chicken broth or water if you want to use the strained juices later as the base for a soup or as broth or if you're nervous about cooking the chicken without anything else in the pot. I assure you, however, that by the time the chicken is done that there is PLENTY of liquid. The crock pot seals in the juices from the chicken and doesn't let them out as it cooks.
Verdict? YUM.
(I got this idea from an old friend. Hi Lisa!! Thanks for the tip!)
2 comments:
I do this, too! I usually throw in some carrots, celery, and onion chunks, just to flavor the chicken. It ends up leaving a ton of juices in the crock pot, so if I'm feeling frisky, I'll use the liquid to make a gravy/sauce, shred the chicken, and mix it all with egg noodles. SO TASTY and simple.
That's great! Glad it worked for ya. We just did it yesterday. So easy!
Post a Comment