{"id":1153,"date":"2016-04-05T16:11:07","date_gmt":"2016-04-05T21:11:07","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=1153"},"modified":"2016-04-05T16:11:07","modified_gmt":"2016-04-05T21:11:07","slug":"a-simple-roast-chicken-in-the-slow-cooker","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=1153","title":{"rendered":"A Simple Roast Chicken in the Slow Cooker"},"content":{"rendered":"<div class=\"pf-content\"><p><img loading=\"lazy\" class=\"alignnone size-medium wp-image-1154\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080076-800x600.jpg\" alt=\"P1080076\" width=\"800\" height=\"600\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080076-800x600.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080076-768x576.jpg 768w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080076-1365x1024.jpg 1365w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080076.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/> <img loading=\"lazy\" class=\"alignnone size-medium wp-image-1155\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080077-800x600.jpg\" alt=\"P1080077\" width=\"800\" height=\"600\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080077-800x600.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080077-768x576.jpg 768w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080077-1365x1024.jpg 1365w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2016\/04\/P1080077.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>I love this recipe because there is barely any work involved and you have a flavorful chicken with the right texture in just a few hours. \u00a0I opt for the low setting of 6.5 to 8 hours, and I use an instant read thermometer to ensure the chicken has reached 165 degrees F to be safe.<\/p>\n<p>This isn&#8217;t an exact science: you can use the mixture of spices you like, but this is a general recommendation. \u00a0Regarding paprika, I like to use mostly if not all SMOKED paprika. \u00a0It lends so much unique aroma it&#8217;s unbelievable.<\/p>\n<p>Don&#8217;t skip for a second on the aluminum foil balls. \u00a0Yes, it does use a good amount of foil but it&#8217;s worth it and the result will definitely not be the same without those balls to raise the big chicken up.<\/p>\n<p>**I also like to add onion powder, dried oregano, and smoked paprika. \u00a0Don&#8217;t add liquids.<\/p>\n<p>Pair with brown rice and a salad, as pictured.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>1 (4 LB.) whole chicken, insides removed and patted dry with a paper towel<\/li>\n<li>1\/2 tablespoon paprika (try the smoked paprika!)<\/li>\n<li>2 tablespoons all purpose seasoning (Like Archer Farms House Blend, or make your own like I did)<\/li>\n<li>1\/2 tablespoon garlic powder<\/li>\n<li>1 tsp coarse salt<\/li>\n<li>(Optional add onion powder and\/or dried oregano per your tastes.)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>DIRECTIONS<\/strong>:<\/p>\n<ol>\n<li>Mix together paprika, all purpose seasoning, garlic powder, and salt. \u00a0(Add any other optional spices here like onion powder or dried oregano).<\/li>\n<li>Ball up 4 medium-sized balls made from aluminum foil. \u00a0Place in bottom of your slow cooker. \u00a0These four balls act as a stand for your chicken to keep it from drying out.<\/li>\n<li>Rub seasoning from step #1 over your entire chicken (including pouring some of the seasoning inside the chicken&#8217;s cavity).<\/li>\n<li>Place the chicken on top of the foil balls. \u00a0Cover and cook on high for 4 &#8211; 4 1\/2 hours, or on the low setting for 6.5 to 8 hours.<\/li>\n<li>Always check the temperature with a thermometer to make sure it gets to 165* F for food safety.<\/li>\n<li>Let rest 15-20 minutes to seal in the juices before carving.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>I love this recipe because there is barely any work involved and you have a flavorful chicken with the right texture in just a few hours. \u00a0I opt for the low setting of 6.5 to 8 hours, and I use an instant read thermometer to ensure the chicken has reached 165 degrees F to be <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=1153\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,9],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/1153"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1153"}],"version-history":[{"count":1,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/1153\/revisions"}],"predecessor-version":[{"id":1156,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/1153\/revisions\/1156"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}