We eat a LOT of chicken. Occasionally my favorite store has chicken breasts with the skin and ribs still attached at a super duper price. Last weekend only .88 a pound for the family pack! This is a great way to buy it for making chicken salad, or for casseroles because it is going to have much more flavor than buying skinless/boneless + it's a money saver. :o)
This recipe was originally for the oven, and it called for a roasting chicken. Have you priced roasting chickens lately? They are expensive! It also called for butter spread on the outside of the chicken. If you are so inclined, go for it but I decided to cut the calories. A whole 5-6 lb.roasting chicken in the oven at 425* will take 1 1/2 hours if it is trussed. Use a roasting pan and be sure to put some of the ingredients into the cavity of the chicken.
Roasted Slow Cook Chicken
3 1/2 - 4 lb chicken breasts (or other pieces)
kosher salt
fresh ground or restaurant pepper
several springs of thyme 8-10 ish
1/2 lemon
6 cloves garlic peeled
1 medium onion cut in 1/2" slices
4 carrots cut into 1" pieces
Wash the chicken and pat dry with a paper towel. Place in a slow cooker and sprinkle generously with pepper and salt. In between chicken pieces place the sprigs of thyme, garlic cloves, onion and carrots. Squeeze the lemon juice over all and cut the lemon rind in half and put that in as well. Cook the chicken for 3 hours on med high or until the juices run clear when you slice it.
1 comment:
Sounds delish! YUMMO! And, it won't heat up the house! :)
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