Crockpot “Roasted” Chicken

Last night’s dinner was a good one and the best part was that it didn’t require much effort at all. I prepped a chicken before work and left it in the Crockpot all day (see recipe below) When dinner time came, all I had to do was cook up some brown rice, throw a mini baguette in the oven for a few minutes, and heat up some peas. I also had a small salad with dinner for some extra veggies.

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Having most of dinner ready was nice. I had time to go for walk with the hubs and do a quick interval workout on the elliptical. I can’t believe how much I sweat during an interval workout! I know a lot of people think sweating is gross, but I think it is great, it means you did something!

Crockpot “Roasted” Chicken Recipe

This chicken is quick and easy to prepare. There’s nothing like walking in after a long day and knowing dinner is almost ready. The leftovers are great in other recipes that call for cooked chicken, I usually make chicken enchiladas with mine.

Ingredients

  • 1 whole chicken – 4-6 lbs, but make sure it will fit in your Crockpot
  • 4-6 garlic cloves
  • 2 lemons (I used 1 lemon and 1 orange since that’s all I had, but I prefer lemons)
  • 1/2 a medium onion
  • Seasonings – Salt, pepper, rosemary, oregano (Use any seasonings that you like)

Method

1. Slice lemons into rounds, peel your garlic, and cut the onion into a few large pieces.

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2. Open your chicken, rinse it well (inside & out), dry it a bit with paper towels, then place it on a cutting board. Get your kitchen shears ready if you have them. This is possible, but messier, with a knife.

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3. Cut off as much skin and fat as you can. I do this quickly, it doesn’t have to be perfect. I just don’t want my chicken cooking it fat all day.

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4. Transfer the chicken to the Crockpot and season with salt, pepper, and whatever other seasonings you choose. Season the inside as well.

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5. Place lemon slices all over the chicken. Sprinkle garlic and onion around and put a couple garlic cloves inside as well. Season again if desired.

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6. Turn your Crockpot to “low” and let cook for 6-9 hours. I let mine cook almost 9 hours and most of the meat was starting to fall off the bone. If you want to transfer it to a plate for “nice presentation” you will probably want to check it around 6 hours.

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7. If desired, make a quick gravy by transferring 1/2 cup of the “drippings” to a microwave safe bowl. Heat 1 minute in the microwave on high. Add approximately 1 Tablespoon of flour and whisk until smooth. Return to the microwave and heat for 1 minute on high. Whisk gravy again just before serving. (Note: Since much of the fat and skin was removed, this is a lot lighter than a typical gravy.)

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