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:
- Switch up and use any aromatics, ie, celery or carrots as base for chicken instead of onion or in addition to the onion.
- Feel free to add garlic but the lemon really shines here.
- 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.
