Juicy & Tender Roasted Whole Chicken ((Slow-cooker Style))
This meal reminds me of home! Not because it was a common recipe in my home growing up, more because it tastes so very good…and the smell: mouth-watering! That savory wave of herby goodness fills every corner of the home when this chicken is doing its thing. This recipe is like cozy gray pants, a cold rainy day, a good book and rooms full of giggles all crammed into on pot. Really. You can never make it too much and it never disappoints.
So get your whole chicken ready and make this recipe – it’s time to go home.
When I began assembling these ingredients in the pot of my slow-cooker, I began to worry. I am a person who trys not to worry, but with each step, my eyes widened and my heart fluttered ever so slightly. “Will this all fit?? Will the lid go on? Will is seal? Will it cook? Will it be done in time?” ((now this last question was a legitimate concern based on the last time I used the slow-cooker…dinner was delicious and ready – THREE HOURS late!!))
I could even tell David was growing a bit concerned. Haha!
Good news: It ALL fit! Yay! The lid closed perfectly! It was meant to be!
The steps are simple:
- Place a liner in the pot of your slow-cooker ((very important!))
- Place thickly sliced potatoes in a single-layer in the bottom of the pot
- Add a few slices of lemon ((optional)) and onion
- Season with s & p
- Place chicken atop potato layer
- Season & fill chicken with fresh herbs, lemon ends, onion & carrot
- Place carrots & celery bits, herbs & onions in the chickens cavity ((sorry little chicken))
- Add a few pats of butter to the top, more s & p and a few splashes of white wine ((optional))
- Cover and slow-cook for 4-5 hours until juices run clear
The End.
Oh, and guess what, I was so worried it would be cooked through in 4 hours, I sent a query out on FB and Instagram looking for reassurances. I got several offers to be a taster and a few “it will be perfect’s”. I did add an hour. All in all it cooked on HIGH for 5 hours. Juices were clear and the chicken was moist. I am guessing it would have been cooked through by 4.5 hours, possibly even 4 hours. However, I didn’t want to risk it & the chicken didn’t seem to mind the extra hour either.
It was so good last Sunday, I made it for dinner AGAIN tonight. The entire thing was assembled ((including washing and chopping AND cleaning up!!)) in less than 15 minutes. It is so easy, so simple and easy — just like home should be.
Last time, I added lemon and the chicken definitely had a lemon-y twist haha. This time, I have left out the lemon and replaced it with white wine. I can’t wait to try it out!
Special thanks for this recipe goes to David for washing the first chicken ((it is okay that you didn’t wash the second one — earning a paycheck is more important)). BUT, I am taking HALF of the special thanks away for causing me to clench my jaw & bug my eyes on Sunday when you told me you lifted the lid to SMELL the chicken — “It smelled so good when I lifted the lid!!” he said.
I said nothing in response but immediately my brain fried. “He knows I can stand for the lid to be opened! What was he thinking – oh, I bet he didn’t and he is trying to get my goat.” my thoughts steamed through me.
“Oh, yes! It does smell good – it should be ready just in time for dinner.” I said softly.
“Do you think I am stupid!” He laughed. “I learned a LONG time ago – not to mess with THAT lid.”
Very true. He learned the hard way – but at least he learned!
Now if I could just work on his joke timing.
- 4-6 butter gold ((or your favorite variety)) potatoes, washed and cut into 1" slices
- 1 small onion, sliced
- 1 small lemon, sliced & seeded ((optional))
- 4 medium carrots, washed and cut into 2"- 3" chunks
- 3-4 celery stalks, washed & chopped into 2"- 3" chunks
- 3-4 cloves of sweet pickled garlic ((optional))
- fresh herbs, I used a few sprigs of rosemary, some sage leaves and 1/2 c. fresh chopped parsley
- 1 c white wine ((optional))
- 1-4 lb whole chicken, washed and patted dry
- 2 T butter sliced into pats
- s & p
- Place a liner in the pot of your slow cooker. Layer the veggies & garlic ((optional)) in the order listed. Season with s & p ((just a few twists of the grinder)). Reserve a few bits of carrots, celery and onion ((lemon too if used)) & place in the cavity of the chicken and place the chicken in the pot. Add herbs and top with pats of butter. Generously season the top of the chicken - but be careful not to over season the veggies.
- Cover and cook on high for 4-5 hours until juices run clear.*
- Place chicken in an oven-proof dish and broil for a few minutes until the skin crisps and turn golden brown.
- If you feel so inclined, the cooking juices make a wonderful gravy. ((Instructions below))
- *If you want to check for doneness, wait until the chicken has cooked for at least 4 hours BEFORE opening the lid. I have heard, every time you uncover the slow cooker, you add 30 minutes to the cooking process. Ain't nobody got time for that!
Simply strain the juices and add them to a saucepan, bring to a simmer. While bringing to a simmer, make a slurry of cornstarch (about 2T) and cream (about 1/2 c). Make sure you stir the slurry until any lumps are gone. Slowly pour the slurry into the simmering stock, while whisking. ((It is a little tedious – but you can do it)). Continue stirring until desired thickness is obtained. Season with s & p and serve with the chicken and veggies.
Oh, one more tip — this is like the never-ending story! I placed the cooked chicken in an oven-proof dish and broiled tip the skin was crisp and golden brown. ((I think it could have broiled a few minutes longer but it was good enough for us!))