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July 2018
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Chicken in the Slow Cooker/ Crock Pot

Recently I’ve been experimenting with cooking a whole Chicken in the Slow Cooker. It is really amazing how juicy the Chicken turns out. The way you season it has no boundaries! Here is my latest version;


I started by softening 1 stick Butter in a two cup glass measure. Add to the Butter 2 tablespoons chopped fresh Marjoram and Sage, one teaspoon Smokey Paprika, 1/2 teaspoon Nutmeg, 1/2 teaspoon Cayenne, 2 tablespoons Dried Lavender, 2 tablespoons Dried Thyme, the zest of one medium Lemon, generous amounts of Salt and Pepper.  Mix well.


Our Good Friends Chopped Fresh Sage and Marjoram


The Wet Rub, before Mixing in Sage and Marjoram


I am using a 5 pound Chicken. Remove Gizzards and Neck, keep for a future use. Rinse the Chicken under cold water.

I’ve chopped one medium Onion and the Lemon from which I’ve taken the Zest.


Chunks of Lemon Ready to be Stuffed in the Chicken


Using fingers stuff the Chicken with the Lemon pieces and a good amount of the wet rub. Put rest of wet rub under the skin of the Chicken and around the top and sides.


Chicken Stuffed with lemons and Wet Rub


Place the chopped Onion in bottom of Crock Pot, Place prepared Chicken on top of Onions. Cover and cook on high for about 4 hours. How hot a Crock Pot cooks varies with the model and type. Watch Chicken towards end of cook time so as to not over cook.


Remove Chicken from crock pot, allow to set briefly, ten or fifteen minutes. You can make a gravy with the juices. Serve!


Moistest Chicken Ever!




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