Average Rating: 4.666666TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
YIELD: 6 servings.Ingredients
- 2 medium carrots, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 teaspoon dried parsley flakes
- 1 teaspoon pepper
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon chili powder
- 1 broiler/fryer chicken (4 to 5 lbs.)
Instructions
- 1. Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings.
- 2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks.
- 3. Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low until a thermometer inserted in thigh reads at least 170°, 4-5 hours.
- 4. Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving.
- 5.
Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts
5 ounces cooked chicken: 408 calories, 24g fat (6g saturated fat), 139mg cholesterol, 422mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 44g protein.
