The Easiest Whole Chicken Recipe
April 26, 2016 9 Comments
There seem to be a never-ending source of recipes that use “cooked chicken”.
I am not a fan of buying rotisserie chicken (see Costco Rotisserie Chicken) so I cook my own. I have tried numerous recipes in the oven to get a perfect roast chicken. Many home chefs spend a lot of time on the quest for the best roast chicken (me included).
Slow cooker roast chicken is not perfect (you can forget it) – BUT – it is incredibly convenient and tastes pretty good. My biggest issue with the results of the slow cooker is that the chicken skin doesn’t get crisp like it does in the oven. I don’t eat the skin much anyway so it isn’t that big of a deal.
I served this with roast asparagus (spring!) and my family enjoyed it. I had some fresh thyme in the house so I used it (and it was amazing). Don’t worry if you don’t have it.
The carrots and onion in this dish are for flavor not and will be quite soggy. I love the simplicity of this dish and the tastiness of the chicken. I make a chicken for the week and then we have chicken salad, chicken on salad, and easy leftovers for the lunchbox.
How do you cook chicken for easy recipes?
Slow Cooker Roast Chicken
2 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, thickly sliced
3 garlic cloves, minced
1 tablespoon fresh thyme, minced (optional)
½ teaspoon salt
1 whole chicken, 4-5 pounds
Place carrots and onion in the bottom of a 6-quart slow cooker. Mix garlic, thyme and salt in a small bowl. Pat your chicken dry (without rinsing) with paper towels and rub the garlic mixture over bird.
Place chicken, breast side up, in slow cooker and cook on low for 4 hours or until the thigh meat reads 160 F.
For three ounces chicken breast (no skin) = 140 calories, 3.0 g fat, 0.0 g saturated fat, 0 g carbohydrates, 0 g sugar, 27.3 g protein, 0 g fiber, 200 mg sodium, 2 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
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