I plan to make this again soon. It’s a recipe I found on Allrecipes.com. It is super simple and can be altered any way you like. I drizzled a little olive oil on the chicken. The special thing about this recipe is using the wads of aluminum foil to keep the chicken from sitting in it’s own fat/oil/and juices.
- One 2-3 LB. whole chicken
- Salt and pepper to taste
- 1 tsp. paprika
- 3 large carrots, split lengthwise and cut into 2-in. pieces
- 1-2 medium onions, quartered (optional)
- 2 T. fresh chopped parsley
- Extra virgin olive oil drizzle (optional)
- Wad three pieces of aluminum foil into 3-4″ balls, and place them in the bottom of the slow cooker.
- Rinse the chicken inside and out under cold running water (optional).
- Pat the chicken dry with paper towels.
- Season with salt, pepper, and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
- Optional: drizzle chicken with a little extra virgin olive oil.
- Set the slow cooker to high for one hour. (Set kitchen timer to one hour to remind yourself).
- **After the one hour on high, you can decide how long to cook the chicken and veggies, it’s up to you and the temp. of your slow cooker!
- Then, turn down to low for about 2-3 hours.
- Add the vegetables and then cook another 2 hours depending on doneness. Make sure chicken is no longer pink and juices are clear (it’s best to use a digital thermometer!)
- Sprinkle with fresh parsley and serve.
Here is an idea to replace aluminum. Sometimes you can’t use it, if you cook with acidic food (tomatoes) and this item could be useful.