SLOW-COOKER ROAST CHICKEN
Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h45m
Number Of Ingredients 5
Steps:
- Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
- Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
- There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.
Nutrition Facts : Calories 497 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium
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.
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
SLOW-COOKER CHICKEN POT ROAST DINNER
Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.
Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
SLOW COOKER CHICKEN POT ROAST
This sometimes ends up being more like stew if it cooks for a long time because the chicken falls apart. It's still tasty.
Provided by wife2abadge
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Layer in the slow cooker: sliced potatoes, vegetables, and chicken.
- Mix Tabasco into tomato sauce and pour over the top.
- Cook on low 8 hours.
Nutrition Facts : Calories 303.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 68.4, Sodium 689.3, Carbohydrate 39.7, Fiber 6.1, Sugar 5.2, Protein 33.6
PERFECT POT ROAST (SLOW-COOKER)
Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.
Provided by Tee Lee
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place roast into crockpot and surround with vegetables.
- Combine beef broth and vegetable soup mix, then add to crockpot.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
SLOW COOKER CHUCK POT ROAST
Make and share this Slow Cooker Chuck Pot Roast recipe from Food.com.
Provided by Kevin L.
Categories Potato
Time 8h30m
Yield 8 Portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- Season the check roast with the kosher salt, pepper and thyme.
- Heat you pan.
- Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. ( Less for smaller roast, and I try to also brown edges in addition to sides). Brown to your liking.
- In your slow cooker add the carrots, potatoes, garlic, celery, spices and onion.
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or 5-6 on high. (I think low is much better, more tender).
- In the last hour mix your cornstarch and water and add it to slow cooker to thicken the sauce or you can take the food out when done cooking and add the leftover liquid to a small saucepan with the cornstarch / water mixture and cook on high for just 2- 3 minutes until the liquid is thickened into gravy.
- Pour the gravy over the meat and garnish with parsley if desired.
Nutrition Facts : Calories 493.2, Fat 17.8, SaturatedFat 6.6, Cholesterol 149.7, Sodium 1041.6, Carbohydrate 33.2, Fiber 4.2, Sugar 4.5, Protein 51.6
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