Whole Roasted Chicken: Day 4 of the 7 Days of Drool-Worthy Slow Cooker Meals
Today, we’re embarking on a drool-worthy adventure that will fill your kitchen with delicious aromas and satisfy your taste buds like never before. Our star of the show? A succulent whole chicken seasoned to perfection with a medley of seasonings, including salt, pepper, and cranberry herb rub.
Picture this: the chicken, tender and juicy, surrounded by a medley of colorful veggies, all infused with the irresistible aroma of fresh chicken broth. So, get out your cooker, gather your ingredients, and prepare to dive into a world of culinary delight as we craft this unforgettable roasted chicken with all the fixings. Your taste buds are in for a treat!
When preparing your chicken, there’s one essential step you should always pay attention to: checking for those precious giblets. I’ve always firmly believed it is not a whole chicken without the giblets. But here’s the scoop – some modern poultry producers have started removing them, which can be a bit of a letdown.
A little while back, I got my hands on a chicken that left me scratching my head because it had no giblets. Trust me; giblets are like hidden treasures inside your poultry. Think of them as a little bundle of goodies that can include the neck, gizzard, heart, liver, and sometimes even the kidneys. And guess what? I never toss these gems away because my four-legged companions go bonkers for them.
Bobbi Jo and her siblings are the proud owners of their very own slow cooker, just like the trusty Hamilton Beach one I use. I whip up a savory concoction by simmering those giblets with veggies and rice to pour over their dried kibble. The result? Some seriously ecstatic pups who give the drool-worthy stamp of approval!
But here’s the twist – giblets aren’t just for our canine pals. Have you ever wondered how your grandma whipped up that mouthwatering gravy? Well, chances are she worked her magic with a stock made from these very same giblets. And if you’re feeling a bit adventurous, you can take that liver and give it a quick pan-fry with some garlic, then slather it on toast for a delightful treat. Or dust it with flour and toss it in a pan with oil for a crispy and oh-so-delicious fried chicken liver. So, don’t underestimate the power of giblets – they’re a culinary secret that can elevate your dishes to a new level of flavor.
Slow Cooker Whole Roasted Chicken
- 1 Slow Cooker
- 1 whole chicken 4 – 5 lbs
- 1 lb carrots peeled and sliced in half
- 1 onion chopped (Optional)
- 2 cloves garlic pressed (Optional)
- 1 bag baby potatoes 24 oz
- 2 tbsp poultry seasoning or rub
- 1 tbsp smoked paprika (optional)
- Salt & Pepper
- 2 tbsp olive oil
- Place prepared potatoes, carrots, onion, and garlic in slow cooker.
- Prepare chicken. Remove giblets. Dry chicken with paper towel. Rub olive oil on both sides of chicken. Sprinkle poultry seasoning or rub on all sides of chicken.
- Place chicken on veggies. Sprinkle with paprika, salt, and pepper.
- Place lid on slow cooker and cook on low for 7 – 8 hours. Enjoy!
Cooking on top of the veggies keeps the chicken from getting soupy/soggy.
You can place the chicken breast side up or down. Some people think putting the breast side down makes the chicken juicer. I’ve done it both ways and it is always juicy.
Chicken does not brown or get crispy in the slow cooker. It is still delicious. You can always remove it after it has cooked and place in the oven for a few minutes to crisp the skin. I never do. I find it is delicious anyway.