Let me preface this post by saying that no, this is not as delicious as Thomas Keller’s Perfect Roasted Chicken that I normally make. Nope, not even close.
But ya know what? It’s approximately 1000 times easier. And pretty darn tasty. Which counts for a lot these days.
I found this recipe by searching Pinterest for crockpot recipes that were made out of real food, rather than a packet-of-sodium-filled this and a can-of-sodium-filled-that. I ran across this blog post on the 15 best healthy crockpot recipes over at Snacking in Sneakers. I promptly made this Slow Cooker Lemon Garlic Chicken from No. 2 Pencil, with some minor changes/additions. And I’d do it again.
Crockpot Lemon Garlic Roasted Chicken
via No. 2 Pencil
– 1 three to five pound chicken
– 3 heads of garlic
– 3 lemons
– 1 Moroccan preserved lemon
– fresh Rosemary
– Perfect Pinch Steak Seasoning
– salt and pepper
Cut garlic heads and lemons in half and lay in the bottom of your crockpot. Be sure to slice off the ends of the lemons so that they sit flat. Add a sprig of rosemary, or any other fresh herbs you’re feeling. Remove the insides from the chicken, rinse it and pat dry. Season the chicken well, inside and out, with steak seasoning and salt and pepper. Sit the chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a Moroccan Preserved Lemon (or a plain lemon, cut in quarters if you’re all out of Moroccan Preserved Lemons ;) ). Cover the top of chicken with additional lemon slices and rosemary.
Turn the crockpot to high and cook for 4.5 hours, or until chicken reaches 165 degrees. Please note that cooking times may vary. When the chicken has reached 165 degrees, turn off the crockpot and let chicken rest for about 15 minutes. Remove from slow cooker, carve and serve. Or just pick up the pieces you can, because they are falling off the bone tender and you can’t lift the entire bird out of the pot. The liquid from the crockpot can be strained and served over the chicken.
I served ours over a box of couscous. It was delicious! I seriously forget how much I love my crockpot sometimes. With the right recipe, you can do minimal prep work and come home feeling like someone cooked dinner for you. It’s a win-win.
Also, next time I make this chicken, I plan to throw some veggies in the pot, too, like I do with my usual roast chicken recipe. This meal was realllllll light on the veggies, as you can see. The struggle has been real lately.
It makes me really sad that I can’t find the time to cook actual meals very often these days, but “cooking” with my crockpot helps a bit. At least it isn’t takeout or junk food, right? So PLEASE: share your best crockpot recipes with me!
Also: adios, March! Bring on the April showers.