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Backstorydrew this recipe together from several different recipes I had hanging around. The chicken is poached in a small amount of liquids in the slow-cooker and the resulting meat literally falls off the bone--you don't even need a knife! The flavors of garlic, lemon, thyme, and rosemary are infused throughout the meat. It's excellent eaten by itself, as a layer in sandwiches, and in any other chicken-leftover recipe you may have. The only disadvantage to poaching the chicken like this is that the skin is discarded after cooking; my next feat is to attempt roasting a chicken and getting some crispy skin!
- 3-4 pound chicken
- for the seasoning:
- 3 garlic cloves--minced
- 1 Tbsp olive oil
- 1 tsp salt
- 2 sprigs of thyme--leaves stripped and minced
- Mix all the seasoning ingredients together in a bowl. Using your fingers, gently separate the skin from the meat of the breast, thighs, and legs of the chicken. Rub half of the seasoning mixture between the skin and meat. I found that if you get a good dollop under the skin, you can lay the skin back down and use your fingers to massage the outside of the skin and work the seasoning across the surface of the meat. Rub the remaining mixture inside the cavity of the chicken.
- Heat a large skillet (a wok works well) to medium-high heat and coat with non-stick cooking spray. Pan-sear the chicken on all sides for 6-8 minutes until the outside is browned. Transfer the chicken to your slow cooker--BREASTS SIDE UP.