A while back, I posted a picture of a whole chicken I made in a slow cooker. This was inspired by a recipe I found over at The Little Kitchen and something that I intend to make for my family this coming Easter weekend. My husband and I are only having my parents over, so it’s not going to be a big meal. I plan to make the chicken as well as a version of the cheesy fish recipe I posted earlier this week and for dessert, the baked apples, berries and matzoh. We’ve also ordered a few sides from a local gourmet food store. But anyway, here’s the recipe:
Ingredients:
- 1 whole chicken (about 3-4 lb)
- 3-4 cloves of garlic plus another TBSP of minced garlic
- Dried herbs such as paprika, garlic powder, basil and oregano, 1 TBSP each
- Ground black pepper
- 1 TSP olive oil
- 1 medium onion, chopped
- 1 bunch of small carrots, peeled and chopped
Directions:
- Add the chopped vegetables into the slow cooker
- If desired, take skin off the chicken
- Add the minced garlic and oil to the dried herbs and rub throughout chicken (rub under the skin if you did not take it off)
- Place the garlic cloves into the cavity
- Place chicken over the vegetables and cook high for approximately 4 hours or low for 8
- If desired, place vegetables and chicken onto a baking dish and broil for approximately 5 minutes (suggested if you left the skin on, should you want the chicken to be crispy)
Note: There is no need to add any liquid!! The liquid released during cooking can be used for gravy.
