Crock Pot Chicken
One day last week I threw together breakfast, lunch and dinner before heading out the door to work. I
knew I was going to be too tired when I got home to make anything and I had pulled the last $0.69/lb whole chicken out of the freezer the day before and put it in the refrigerator.
I made this by accident several months ago, followed no recipe and it turned out to be absolutely delicious. The chicken weighs in at about 5 lbs, and I used a large, oval crock pot (6 quart capacity?).
I layered the following on the bottom of the crock pot:
3-4 medium potatoes peeled and sliced 1/3″ thick
3 carrots peeled and cut on the bias
3 stalks celery cut on the bias
1 onion sliced into 1/4″ rings and separated
Then I removed the neck, gizzards and whatever else they put in the cavity of the chicken and placed the chicken in the center of the crock pot making a well deep enough to fit the chicken, placing some of the vegetables around the sides of the chicken in order be able to put the lid on completely.
I used garlic powder, onion powder, salt and pepper generously sprinkling a nice layer of the garlic and onion powders over the entire surface of the chicken, a light coating of salt and pepper followed.
Put on the lid, plugged in the crock pot and turned it on low for 8 hours.
When I got home from work the house smelled delicious and all I had to do was make a pot of rice to go with the chicken and vegetables. Using some of the chicken juices for the cooked rice.
When dinner is through, I pour the remaining juices (cooled) in a container and refrigerate. The next day I skim the fat (which has collected on top) into the garbage and take the congealed juices and put in a labeled/dated freezer bag for my next batch of chicken broth/soup.
Once the chicken has been picked off the bones, I add the bones to a bag that I already have in the freezer of chicken bones for my next batch of chicken broth/soup.
What kind of chicken do you make in your crock pot?