Take a whole chicken (3-4 pound fryer). Take the skin off. Put it in the crockpot. Cook it (about 4 hours on high; 8 hours on low - but depends on how hot your crockpot runs - check its doneness close to the bone). Enjoy!
Seriously, it's that easy.
I buy chickens on sale at Whole Foods and freeze them - it takes a couple of days to really thaw. I don't worry about getting every little piece of skin off, but I take off most of it.
The slow cooker needs no liquid - just plop the chicken in. I recommend breast-side down so the juices keep the breasts moist.
There are many ways to fancy the chicken up - I originally made lemon/rosemary/garlic chicken from here (which I highly recommend!). But then the leftover chicken & stock all has that particular flavor, and I like to throw to use the leftover chicken in other dishes so plain is good, too (and the cooked chicken freezes well).
The lemon-rosemary chicken is a great dish to serve to company - they'll be awed and amazed. You can also take the juices from cooking to make a rice/pilaf to accompany and they will be blown away.
When the chicken is done, I take it out (keep the juices!) and when it's cool I strip it of meat. I throw the bones back into the pot (with the remaining juices) and cover with filtered water, throwing in stock vegetables such as carrots & celery if I wish. Then I simmer on low the rest of the day or overnight, strain the stock, and use it in soups or freeze for use later.
Tasting Paris Is Out Today!
23 hours ago