June 20, 2017
Dinner, Main Dish, Poultry,
Chicken, North American, Easy/Beginner Cooking, Make-Ahead, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, Heart Healthy, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Special Diet - Weight Watchers etc., Make it from scratch, Spices, Herbs, Whole Chicken, Spring, Kosher Meat more
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"I love how this comes together so nicely with hardly any work. I season the chicken the night before and keep this covered in the refrigerator. Just pop into the slow cooker in the morning and then come home to a perfectly cooked tasty whole chicken. (This recipe is another great one from an anti-inflammatory diet given to me from my naturopathic doctor)"
Mix all the spices and herbs together and rub over and inside the chicken; cover and refrigerate overnight.
Cover bottom of slow cooker with about one half inch of water.
Crumple up 4 balls of foil and place in the crock of a slow cooker, set chicken on top of the foil so it doesn’t get soggy from sitting in the juices while cooking.
Cook on low for 8 hours, remove from slow cooker and place the chicken on a rimmed baking sheet.
Heat oven to 450 degrees Fahrenheit and crisp the chicken for 10 to 15 minutes.
Remove from oven, carve and enjoy!
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Good and easy -- chicken fell apart a bit but not too much. I didn't have any Italian seasoning so used tarragon. Will be using leftovers in chicken soup later in the week. Thanks for sharing!