Sunday, March 7, 2021

Slow Cooker Whole Chicken With Potatoes

The first time I made this was back in 2018. Our cat Archie was beyond himself with joy over this. He Loved Chicken!! Tonight I gave Lucy a taste of the chicken. Yup, she loved it too!

Slow Cooker Chicken Recipe

4 tablespoons unsalted butter, at room temperature
Salt and Pepper
2 carrots, cut into thirds
2 celery, cut into thirds or quarters
2 1/2 to 3 -pound whole chicken, rinsed and patted dry with a paper towel, neck, and gizzards removed (if any)

Gravy (optional but too good not to make!)
1 Tablespoon unsalted butter
2 Tablespoons all-purpose unbleached flour
Drippings from Chicken
salt & pepper

Chop vegetables and add to a 6 to 7-quart slow cooker.

Prep the chicken
Bend the wings back around the neck of the chicken.
Use your fingers to separate the skin from the meat. Rub half of the butter under the skin and the other half on top of the skin. Season with salt, pepper.

Lay the chicken in the slow cooker on top of the vegetables. (No need to add water or broth). PLUG-IN THE SLOW COOKER. Turn slow cooker on high for 3 to 4 hours or on low for 4 to 6 hours until chicken is thoroughly cooked through to an internal temperature of 160 degrees F.

Remove chicken and place into a baking dish and broil for 4 to 6 minutes or until the skin is crisp. Keep an eye on the chicken under the broiler it can brown up pretty fast!

Carve the chicken and serve with the vegetables from the slow cooker if desired.

Remove vegetables and pour the chicken broth from the bottom of the slow cooker into a fat separator or use a spoon to remove any extra fat. Strain the liquid.

In a skillet, melt butter over medium heat. Add flour and mix with a wooden spoon to cook the flour. Whisk in 1 to 1.5 cups of the strained chicken broth. Bring to a boil and allow to boil for 30 to 60 seconds. Simmer for 2 to 3 minutes and season to taste.

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