Use your slow cooker to roast a chicken with fresh herbs and vegetables, and when you get home at night, it will literally fall off the bone.Yield: 6 servings
Difficulty Rating: Easy
Nutritional Highlights: Nutritionally speaking, no vitamin or mineral escapes when cooking in a slow cooker.Recipe Created By: Charlyn Fargo
Recipe From: Illinois Farm Bureau Partners
Total Comments: 5
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- Rinse chicken and pat dry. Take out neck and gizzards, and reserve for another use. Take 1 sliced lemon, ¼ of the onion, ¼ of the celery and ¼ of the garlic, and place in cavity.
- Place chicken in slow cooker. Add rest of onions, garlic and celery. Sprinkle with poultry seasoning, salt and freshly ground pepper. Add bay leaves. Do not add any water to chicken. (It will make its own liquid). Start on high setting, then after 30 minutes, turn to low. Let cook for 6 to 8 hours. Discard bay leaves.
- To serve, pull meat off bones. Garnish meat with fresh lemon slices and parsley. Serve with fresh asparagus and garlic mashed potatoes.