Simple Slow Cooker Chicken Two Ways
Like roasted chicken, but in the slow cooker. Simple to prepare, the variation yields meat stock along with the chicken.
Equipment
- slow cooker
Ingredients
- 1 whole chicken
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. EACH of three other spices: sage, rosemary, thyme, pepper, chili powder, paprika, oregano, Italian seasoning, curry powder, etc.
Instructions
- Unpackage the chicken, making sure to remove giblet packet and the absorbent pad. (No need to wash or pat it dry.) Set the chicken in a slow cooker. A 4 quart slow cooker works well.
- Mix all seasonings together in small bowl. Rub all over the bird, including inside the cavity. The flavor will be more pronounced if you also rub it underneath the skin, and not just on top.
- After you wash your hands, cover the slow cooker and set it to low for about 8 hours, or 4 hours on high.
- For a second option, prepare the chicken the same way, but use a 6 quart slow cooker and add water so the chicken will also yield meat stock. (I add the giblets and neck if I have them.) This kind of meat stock is better for GAPS.
- Remove chicken from the slow cooker at the end and take the meat off the bones. It will be all but falling off the bones, and may fall apart as you remove it.
- If you did the first option and didn't get meat stock, and you want to make broth with the bones, return the bones, cartilage, skin, etc., to the pot along with the giblets. Fill with water and set to low overnight or even longer. The result will be more like bone broth than GAPS meat stock, but it will still taste good.