It's a suburban myth that Sunday dinner used to include a roast chicken at the table every week. Perhaps that's just what everyone wanted to have for their Sunday dinner. What is true is that a moist roasted chicken makes a flavorful meal with plenty of leftovers for easy dinners later in the week. Moist chicken comes about by not allowing it to dry out in the air. A Crock-Pot provides an environment for making this happen.
Things You'll Need
- Whole chicken
- Butter or olive oil
- Bullion cubes
- Measuring cup
Remove the bag of innards from the chicken and discard them or save them for another dish. Rinse the chicken, inside and out.
Rub the outside of the chicken with butter or olive oil. Place the chicken into the Crock-Pot with the breast side up.
Season the chicken by sprinkling it with salt and pepper. Pour 1 cup of water into the bottom of the pot and add two bullion cubes.
Put the lid on the pot and set the Crock-Pot to low heat. Allow the chicken to cook for eight to 10 hours. The chicken is done when the leg wiggles loosely and the meat begins to fall off the bones.
Tips & Warnings
- If you're short on time you can use the high heat setting and cook the chicken for four to five hours.
- Change up the flavor by sprinkling on Italian seasoning, lemon pepper, garlic, red pepper flakes or any of your own favorite spices.
- Use white wine instead of chicken bullion for a different flavor.
- Photo Credit Creatas/Creatas/Getty Images
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