- 1
Ingredients
- Chicken
- Lawry's poulty and chicken rub
- pepper
- garlic powder
- 1/3 stick of butter
- sprigs of fresh rosemary
Preparation
Step 1
First, spray your slow cooker liberally with cooking spray. This really makes clean up easy. Next take foil and make balls a little smaller than base balls and line the bottom of the crock.
Wash your chicken inside and out and remove that weird bag of stuff they stick inside it (yuck) and discard it. If you are leery of handling a raw chicken, invest in a some latex gloves. Sprinkle the chicken inside and out with Lawry's poulty and chicken rub, pepper and garlic powder. Dot with about a 1/3 stick of butter and put some sprigs of fresh rosemary on top. The rosemary is optional but it makes it smell so good cooking. Put the top on and cook 8 hours on low or 4-5 on high depending on how your slow cooker cooks. They all seem to vary. I ususally do mine about 4.5 hours on high. Carefully remove from slow cooker and place on cutting board. Let it rest 10 minutes before you carve it or you will lose a lot of the juices and your chicken will be dry.
I usually freeze parts of chicken I do not use, backs, "innerds" wings. When I get enough I use them to make chicken stock. They say leave out the liver because it my make the stock bitter. I usually cook it and have it for a snack or cook it and give it to my cat. Dont throw them away!!
Instead of foil balls I take potatoes wash them make several thin slices but not all the way through (like a fan) stuff with butter or olive oil and lots of thinly sliced garlic salt and pepper to taste wrap tightly in foil. Can broil the chicken a few minutes to crisp up the skin.