Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
For those who love the slow cooker, this
is an easy and tasty way to cook a whole chicken. The meat will be fork tender, perfect for
eating as is with a sauce or to use for soups, salads or casseroles.
teaspoon onion powder
teaspoon garlic powder (I used 1 whole
garlic clove, minced.)
teaspoon cayenne pepper
teaspoon black pepper
large chicken (2 ½ to 4 pounds)
Tablespoons flour (for sauce)
salt and freshly ground pepper, to taste
This is all you'll need to make a tender, flavorful chicken.
the dried spices in a small bowl.
Make an extra batch of spices for another time.
Loosely chop the onion and place it in
the bottom of the slow cooker.Remove
any giblets from the chicken and then rub the spice mixture all over. You can
even put some of the spices inside the cavity and under the skin covering the
breasts. Put prepared chicken on top of the onions in the slow cooker and cover
Turn the slow cooker on
high. There is no need to add any liquid.Cook on high for 4 – 5 hours (for a 3 or 4 pound chicken) or until the
chicken is falling off the bone.
Carefully put the chicken on a platter and
then make the sauce.To make a sauce,
remove the onions from the slow cooker with a slotted spoon.Set aside to eat or discard.Pour the liquid into a gravy separator.Let the fat rise to the top.
Carefully spoon out 2 Tablespoons of the fat
and put in a saucepan over medium heat.Sprinkle the fat with 2 Tablespoons flour. Whisk to blend.Cook, whisking, for about 1 minute.Slowly pour the drippings (not the fat) into
the saucepan, whisking all the while.Cook until the sauce thickens a bit.Add kosher salt and freshly ground pepper, to taste.Serve with the chicken.
If you don’t have a gravy separator, pour the liquid in a large glass
jar and use a turkey baster to suck out the drippings from the bottom of the
jar until the fat is all that’s left in the jar.