Dill Pickle Slow Cooker Whole Chicken Food

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DILL PICKLE SLOW COOKER WHOLE CHICKEN



Dill Pickle Slow Cooker Whole Chicken image

Chicken slow-cooked in pickles make the juiciest, most tender chicken around. The pickles are not meant to be eaten and the flavor is very mild, so don't let the pickles scare you.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h15m

Yield 6

Number Of Ingredients 5

2 tablespoons poultry seasoning
1 (5 pound) whole chicken, giblets removed
1 (16 ounce) jar whole kosher dill pickles, roughly chopped
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Rub poultry seasoning all over chicken. Place chopped pickles in the cavity of the chicken. Pour broth into the slow cooker and add the chicken.
  • Cook on High for 4 hours.
  • Carefully transfer chicken to a large baking pan. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil chicken for 10 minutes or until skin has browned.
  • Carve chicken and discard carcass. Season with salt and pepper.

Nutrition Facts : Calories 379 calories, Carbohydrate 4.3 g, Cholesterol 161.8 mg, Fat 14.6 g, Fiber 1 g, Protein 54.3 g, SaturatedFat 3.9 g, Sodium 1531 mg, Sugar 1.4 g

CROCK POT GARLIC DILL PICKLES



Crock Pot Garlic Dill Pickles image

Here is a new way to put that crockpot to use! These pickles aren't cooked, but the crock is perfect for brining small batches of pickles. These pickles are crunchy and full of garlic flavor.. reminds me of the ones they give you with your sandwich at the deli. These pickles are super easy to make and last for up to 6 months in the fridge. Note: In trying to submit this recipe, it changed the names of a couple of my ingredients. "Instant minced garlic" is the dried minced garlic sold in the spice section. And, "pickles, crisp" is a product called "pickle Crisp" sold in the canning section. Also, its not mineral water, it's spring water sold in jugs. Hope you all enjoy!

Provided by BETHANY T.

Categories     Low Protein

Time P6DT15m

Yield 3 jars

Number Of Ingredients 11

2 lbs pickling cucumbers
1 cup fresh dill (or 12 dill heads)
12 garlic cloves, peeled and halved
3 tablespoons instant minced garlic
1 teaspoon peppercorn
1 teaspoon dried dill
1 teaspoon dried red pepper flakes
1/2 cup white vinegar
1/2 cup canning salt
1 teaspoon pickle, crisp
1 1/2 quarts mineral water

Steps:

  • Rinse and dry cucumbers.
  • Slice ends off, then half lengthwise.
  • Combine all ingredients except cucumbers in crockpot.
  • Stir to dissolve salt.
  • Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
  • Put on lid.
  • DO NOT TURN ON THE CROCKPOT!
  • Allow to sit for six days.
  • Put pickles into clean mason jars along with brine and refrigerate.
  • If you want to make whole pickles, cut off the blossom ends and soak for 11 days.

Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 18894.4, Carbohydrate 25.7, Fiber 5, Sugar 5.5, Protein 4.7

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