30 Days of Recipes: Day 5: Slow Cooker "Roast" Chicken

Yum- I love cooking the whole bird. First, because you get to eat yummy chicken. Second, you have lots of left over meat to add to chicken soup. I've tried to make my own broth a few times, with a the carcass, but it only worked once.

So! You'll need:

1. One whole chicken.
2. Aromatics- onion, celery, garlic, lemons, carrots. Add any of these you like, and skip which ever you want.
3. Chicken stock (2 cups)
4. Salt & pepper.
5. Olive oil, ghee, etc.

Wash the chicken, inside and out, then pat dry. Stuff the bird with the aromatic veggies of your choosing. Place the bird in the slow cooker. Oil the skin of the bird, add garlic, salt and pepper outside the bird, to taste. Pour in chicken stock.

Cook the bird for 7 hours on low, then check the temperature. You can pull the chicken when the internal temperature is 165F. Continue cooking, and it make dry out. Your slow cooker may have a lower temperature than mine, and may cook slower, so check the temperature, then enjoy!