USE THIS SLOW COOKER CHICKEN in recipes that call for cooked chicken!
Fall off the bone tender and juicy shredded chicken.
Easy, very easy.
Sometimes less is more. Fewer ingredients to gather and a minimal amount of dishes to wash. Ready for some survival cooking? Relax. Help is on the way.
Slow-Cooker “Roast” Chicken: Slow cookers are a blessing to busy cooks. This slow-cooker “roast” chicken recipe is a foolproof technique for producing a moist bird with very little effort.
I use this technique when I need cooked chicken for salads, tacos and casseroles, or to toss into cooked grains or pasta.
Notice that no liquid is added to the pot. Excess liquid dilutes the flavor. As the bird stream-roasts in the slow cooker, an impressive amount of juices accumulate around the chicken; for delicious, fat-free broth, refrigerate those juices and once chilled remove the congealed fat at the top. Use the broth in soups, sauces and casseroles.
Slow-Cooker “Roast” Chicken
Yield: Serves 4 to 6.
1 whole chicken, 2 1/2 to 4 pounds
Salt and pepper
Optional: 1 tablespoon minced fresh parsley
Cook’s notes: To add more flavor, before cooking you can place a tablespoon of butter or olive oil on top of bird along with 1 tablespoon of minced fresh basil, parsley or tarragon. Reserve the juices that accumulate around the chicken; for delicious, fat-free stock, refrigerate and remove congealed fat at the top.
1. Remove giblets and thoroughly wash chicken. Pat dry with paper towel. Sprinkle cavity with salt, pepper and, if desired, fresh parsley. Place in slow cooker, cover and cook 8 to 9 hours on low setting.
2. Remove skin and bones; shred into bite-sized pieces.