HERBED ROAST CHICKEN FOR CROCK POT (WITH BONUS STOCK)
This is a method for roasting a chicken and then returning the picked-over bones to the pot to make stock as you sleep. It works in a large (oval) crock pot, you need room around the bird for it to roast with air circulation. Feel free to change up the seasoning of the chicken, but keep in mind that it will show up in the stock flavors. If you make an Italian flavored chicken, be prepared for Italian stock.
Provided by gourmetmomma
Categories Stocks
Time 14h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut up the onion, celery and carrots and put them in the bottom of your crock pot. You are not going to eat these with the chicken, they stay there for making stock. Limp veggies are OK for this part. Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
- Combine the garlic cloves, olive oil, salt, and pepper. Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme. I combine in a small food processor, but you can do this by hand.
- Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag) in the crock pot with the veggies. You aren't eating innards, but they DO make the stock taste richer. Remove as much of the excess chicken fat as is practical.
- Take the garlic paste and spread it under the skin of the chicken. Try not to poke holes in the skin. Make sure you flavor the breasts and thighs. Now stuff the orange or lemon slices and fresh thyme (if using) under the skin as well. If you have extra, place it in the middle of the bird.
- Roast in your crock pot for 3 to 4 hours on hi.
- Remove chicken and enjoy for dinner. Add 2 cups of water to your crock pot and turn it to LO.
- I remove the thighs, legs and wings to a platter for serving. I put the breasts into a ziptop bag for use in another meal unless we're serving company.
- After removing as much of the chicken meat as you care to, return the bones to the crock pot. It helps if you separate the bones or mush them to make it lie flatter. Add enough water to come 1/2 way up the bones. Turn your crock pot on LO for 8 to 12 hours.
- Strain the liquid from the crock pot and refrigerate. Dump the solids into the trash. After the stock has cooled, remove the hard fat from the top and discard. Freeze the stock or use it within a few days.
CROCK POT WHOLE HERBED CHICKEN
I just got mine for Xmas. I was DYING to use it but had to wait for the chicken to defrost. I ran out the next morning and got the veggies, just so I'd have them on hand. AMAZING!!! I'll NEVER cook with my oven again! INCREDIBLE CHICKEN!!!
Provided by Corilayn
Categories One Dish Meal
Time 8h10m
Yield 1 dinner, 6 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken in spices and water for 24 hours if you have the time (I did, because I was dying to use my crock-pot).
- Add all remaining ingredients to pot.
- Top with whole chicken, including spice water.
- *At last hour of cooking, if you have time, you'll want to add more of your favorite chicken spices such as sage, thyme, rosemary, marjoram, poultry seasoning, etc on top of the chicken. Just sprinkle them on top.
- Cook on high for 1 hour, turn down to low for 7 hours.
- Or cook on low for about 8-9 hours, check for doneness after 8 hours.
- Can be used with chicken pieces.
Nutrition Facts : Calories 558.4, Fat 24, SaturatedFat 6.9, Cholesterol 107, Sodium 198.4, Carbohydrate 54.8, Fiber 9.4, Sugar 8.1, Protein 31.5
CROCK POT CREAMY HERBED CHICKEN
I got this recipe from Quick Cooking. I double it for my family because they love it. This is quick and easy meal to throw together in the morning before running out the door.
Provided by bmcnichol
Categories Chicken Breast
Time 4h5m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in crock pot.
- Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken.
- Cover and cook on low for 4-5 hours.
- Serve over fettuccine if desired.
SLOW-COOKER ROAST CHICKEN
It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
SIMPLE ROAST CHICKEN WITH GREENS (AND BONUS STOCK)
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few simple aromatics, while you answer emails, check the news or drink some wine. The chicken here is first roasted in a skillet, so even the drippings don't go to waste, used to sauté some hearty greens as a side. But you can use any pan you like, as long as it has a rim to catch the juices. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season your chicken all over (including the cavity) with about 2 teaspoons kosher salt and a lot of black pepper. If you like, add the grated garlic clove or two, some lemon zest, some spices like cumin or garam masala, or chopped thyme or rosemary.
- If time permits, let the chicken rest uncovered in the fridge for a few hours to dry out the skin. Stuff the woody herbs, if using, in the cavity either before or after resting.
- When ready to roast, heat the oven to 425 degrees, and, at the same time, heat a skillet on your stovetop for a few minutes. Coat the pan with a little oil or butter, and add the bird so it's lying on its back. Let it cook for about 5 minutes, then move it to the oven.
- Roast the bird until it's burnished all over and the wing tips - if your chicken still has them attached - are a little singed, about 45 minutes for a small bird, and up to 75 minutes for a larger bird. The juices should run clear if you prick the thigh with a fork. (An instant-read thermometer inserted in the thickest part of the thigh should read 165 degrees.) Move the bird to a cutting board and let it rest for 10 minutes.
- Return the same pan to the stove and set it over medium heat until the drippings sizzle. Add the leeks and garlic and sauté until tender and golden, 4 to 5 minutes. Add the kale and a splash of water and cook until the leaves are very tender and the water evaporates. If the kale is still tough and the pan is dry, add another splash of water. Season with salt and serve with the chicken. Pick any remaining meat off the carcass and save it for another meal.
- Make the optional stock: Put the chicken bones in a medium pot. Add a teaspoon of salt and whatever aromatics you have around: an onion or other alliums, leftover leek tops, a carrot, a bay leaf, herbs or herb stems, peppercorns, a celery stalk or the tops.
- Cover with cold water and let it all simmer for 2 or 3 hours. Or use an electric pressure cooker and let it cook at high pressure for 1 hour, or a slow cooker for 3 to 6 hours. Strain it after it cools, if you like. Stock will keep in the freezer for up to 6 months.
HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER
This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it's natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.
Provided by Chef floWer
Categories One Dish Meal
Time 6h21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a hot non-stick pan, add butter and melt.
- Add chicken drumstick and brown or seal chicken.
- Place celery & carrot on base of crock pot/slow cooker.
- Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
- Pour chicken stock and lemon juice on top of drumstick.
- Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
- Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
- Serve with juices on rice or with crusty bread.
LEMON HERBED ROASTED CHICKEN (CROCK POT)
Make and share this Lemon Herbed Roasted Chicken (Crock Pot) recipe from Food.com.
Provided by SmilinJenE
Categories One Dish Meal
Time 10h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken well and pat dry; remove any excess fat
- Place onion in the cavity of the chicken and rub skin with butter (or margarine)
- Place in crock pot
- Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings
- Cover and cook on LOW 10 hours (HIGH 6 hours).
HERBED SLOW-COOKER CHICKEN
I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.
Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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