Waiting for time to pass is such a terrible feeling. I remember sitting in class in high school knowing that if I looked at the clock too early in the class period then it was going to go by dreadfully slow. Same with shifts at work or a long plane ride. Sometimes it seems as though time is standing still. That’s often how it feels while waiting for something scrumptious to finish cooking, especially when it smells amazing and your stomach is growling at you. Time is certainly something involved when using the slow cooker, but it’s enough time that you forget about it. That’s why this slow cooker recipe is perfect because the cooking time is all inactive and can be done while you’re running errands or while you’re at work. Plus the chicken is utterly tender and tasty.
Roast chicken is one of my all time favorite meals. Served with roasted vegetables and a chunk of crusty and well buttered bread and I’m a happy camper. However, sometimes I don’t want to wait an hour and a half while the bird cooks, heating up the oven and therefor my whole kitchen. That’s where this recipe for faux roast chicken comes in.
Taste: Earthy, zesty, fresh and wonderfully savory.
Texture: The chicken is incredibly moist and tender and if you broil the chicken after cooking you get that crave worthy crisp skin.
Ease: Super easy!
Appearance: This chicken will look mouthwatering on any dinner table.
Pros: Easy, doesn’t heat up your whole kitchen, and a smart way to utilize the slow cooker.
Would I make this again? Absolutely. This is a great recipe to make every week either for a roast dinner or for chicken for other recipes for the rest of the week.
How to make Lemon, Rosemary, and Garlic Slow Cooker Chicken
Yield: 4-6 servings
For the vegetables:
4 carrots, peeled and cut into thirds
2 medium onions, peeled and cut into wedges
4 medium red potatoes, cut into chunks
6 garlic cloves, peeled
For the chicken:
1 lemon, zested and halved
1 tablespoon chopped fresh rosemary plus 3 sprigs
1 garlic clove, chopped
1 tablespoon olive oil
4 to 5 pound whole chicken, rinsed and patted dry with giblets removed
Salt and freshly ground black pepper
For the vegetables: Place the carrots, onions, potatoes, and peeled garlic cloves in the bottom of a 6-quart slow cooker.
For the chicken: Place the two lemon halves and 3 rosemary sprigs inside the chicken cavity. In a small bowl combine the lemon zest, chopped rosemary, chopped garlic, and olive oil. Slather the mixture over the chicken and place inside slow cooker on top of the vegetables. Sprinkle the chicken evenly with salt and pepper.
Cook the slow chicken on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 160°F. The cooking time will depend on the size of the chicken and the slow cooker.
For crispy skin, place the cooked chicken in a baking dish and broil for about 5 minutes, or until the skin is browned and crispy.
Recipe by Tessa of Handle the Heat
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