I roasted a whole chicken once. It was a lot of work, a lot of sweat, and a lot of waiting around wondering how it would turn out. In the end? Meh. It was just OK. I felt like all my efforts resulted in a bland, slightly slimy dinner.
This time, I decided to turn to my trusty kitchen friend, the Crock Pot. She's rarely let me down and when I found a simple recipe for roasted chicken, slow cooker style, I knew I had to give it a go.
This chicken is full of flavor, a fix it and forget it contender, and still just as messy!
We served this chicken with roasted brussel sprouts and Kalamata pasta salad the first night and used the remaining meat in other dishes. I hope you can find an opportunity to put it to the test and enjoy hassle-free meals all week long.
-1 whole chicken (I used about a 4 pounder)
-3 Tbsp. Butter
-1 tsp. Paprika
-1/2 tsp. Cayenne Pepper
-1/2 tsp. Oregano
-3-4 Garlic cloves, minced
-1 whole red bell pepper, quartered
-1 small yellow onion, quartered
-Wash chicken, cleaning out cavity, and pat dry.
-Combine spices and room temperature butter in a small dish. Add half the fresh garlic and mix ingredients until combined.
-Take small amounts of butter mixture in your hand and rub under chicken skin on breast and thigh meat. Rub remaining mixture over chicken skin.
-Stuff chicken cavity with bell peppers, 1/2 the onion and remaining garlic.
-Place remaining onion in bottom of slow cooker and place chicken breast side down on top on onion.
-Cover Crock Pot and set on low. Cook for 6-8 hours until chicken is done (About 175 degrees, no longer pink, juices run clear).
-Pull meat from bones and enjoy!