There’s nothing quite like coming home to find your dinner has cooked itself. In addition to being easy to use, slow-cookers provide a great opportunity to re-imagine leftovers and tackle would-be complex recipes with ease. The versatility of the slow-cooking process means it can produce varied recipes for all meals of the day from all over the world. The Magical Slow-Cooker (Front Table Books, 2015) by Sarah Olson, provides a roadmap for the slow-cooker—full of tips and prep-ahead, healthy recipes to fit any busy schedule or tight budget.
You can purchase this book from the GRIT store: The Magical Slow-Cooker
Putting a whole chicken in the slow cooker produces the juiciest, tenderest chicken you will ever taste. The veggies are optional, and I’ve included a couple variations of seasoning below if you don’t like rosemary.
• 1 (4 1⁄2-lb.) chicken
• 1⁄4 cup butter, melted
• 1 lemon
• 4 carrots, peeled and halved
• 1 large red onion, peeled and quartered
• 1 lemon
• 1⁄2 tsp. dried rosemary
• 1⁄2 tsp. salt
• 1⁄4 tsp. paprika
• 1⁄4 tsp. garlic powder
• 1⁄8 tsp. pepper
1. Spray a 6-quart slow cooker with nonstick spray. Make 5 balls out of foil and place them in the slow cooker. Remove the neck and any other loose bits from the inside of the chicken and discard.
2. Place the chicken on top of the foil balls and brush on the melted butter. Cut the lemon in half and squeeze all the juice out over the chicken; tuck the lemon halves around the chicken.
3. In a small bowl, combine the rosemary, salt, paprika, garlic powder, and pepper. Sprinkle evenly over the chicken.
4. Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• Lemon Thyme Chicken: Substitute ½ teaspoon dried thyme for the rosemary
• Lemon Creole Chicken: Substitute 1½ teaspoons of Tony Chachere’s creole seasoning for the rosemary, salt, paprika, garlic powder, and pepper.
More From The Magical Slow-Cooker:
Sarah Olson, The Magical Slow Cooker: Recipes for Busy Moms (Springville, Utah: Front Table Books, © 2015), 150-151. Used by permission of Cedar Fort, Inc.