Slow Cooker Chicken

Slow Cooker Chicken

I love this recipe because it’s so easy.  There are so many things I was tempted to add but then I decided I wanted as few ingredients as possible. Because this is being cooked slowly in a moist environment there is leeway for the cooking time.  For a 3 to 4 pound chicken I set the temperature to low and cook it for 8 hours or I set it to high and cook it for 4 hours.  As you can see in the pictures, the chicken is so tender it falls apart so plate carefully!

Serves 4

1 Medium onion, cut into thick slices

1 3-4 lb Chicken

½ Lemon

1 tbsp extra virgin olive oil

Salt

Pepper

1/2 tsp Sweet Paprika

5-6 Sprigs of fresh thyme, leaves only

–  Place a layer of the onions at the bottom of the crockpot.

–  Stuff the half lemon inside the cavity of the chicken and the place in the crockpot on top of the onion.

–  Pour the olive oil over the chicken and spread it around in an even layer.

–  Season with the salt and pepper and then sprinkle the paprika across the chicken.

–  Top with the thyme leaves.

–  Throw the thyme stems in the pot for the flavour (waste not, want not!).

–  Set on the temperature on low for 8 to 10 hours or set on high for 4 to 5 hours.

Notes:

1. Switch up and use any aromatics, ie, celery or carrots as base for chicken instead of onion or in addition to the onion.
2. Feel free to add garlic but the lemon really shines here.
3. You’ll know the chicken is cooked when you pierce the skin in between the thigh and body and the juices run clear. If using a meat thermometer the temperature should not be below 170 F, some people say 165 but just to be safe go with 170.