Herb Roasted Chicken With Summer Tomatoes Slow Cooker Recipe
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Judul : Herb Roasted Chicken With Summer Tomatoes Slow Cooker Recipe
link : Herb Roasted Chicken With Summer Tomatoes Slow Cooker Recipe
I made a whole chicken yesterday in the slow cooker, and it turned out really well.
We had some tomatoes that needed to get used up before they turned into pasta sauce, and I threw them on top of the bird while it slow-cooked.
I loved the end result: a moist, flavorful chicken with gooey packed-with-flavor tomatoes.
For an added bonus, you can save the crock drippings to make steamed rice.
The best rice in the history of the universe.
The Ingredients.
serves 4-6
4 pounds chicken, whole or parts, your choice
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons herbes de provence (fancy!)
1 teaspoon smoked paprika
8 vine-ripened tomatoes
1/2 cup white wine (you could use apple juice)
The Directions.
Use a 6-quart slow cooker. In a small bowl, combine dry spices and set aside.
Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears.
If the chicken is fully thawed, this is much easier to do.
Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down, to keep it extra moist.
Wash and cut the stemmy part out of each tomato, and plop on top.
Pour the white wine in, and cover the slow cooker. Cook on low for about 7 hours, or on high for 4-5.
Carefully remove the bird from the pot, and retain the drippings to make a pot of steamed rice.
The Verdict.
I loved this meal.
The chicken was cooked perfectly (I did 2 hours on high, 3 hours on low, and then it sat on warm for another hour) and the tomatoes were amazing.
I am so glad to have made rice out of the pan drippings----it was a delicious side.
This is the type of rice cooker I use (amazon aff link) -- I found mine inexpensively at Walgreens.
The kids ate their chicken dipped in barbecue sauce, because that's what makes them happy, and weren't overly pleased with the seasoned rice, but did eat it.
Anda sekarang membaca artikel Herb Roasted Chicken With Summer Tomatoes Slow Cooker Recipe dengan alamat link https://deathbycoleslaw.blogspot.com/2015/07/herb-roasted-chicken-with-summer.html
Judul : Herb Roasted Chicken With Summer Tomatoes Slow Cooker Recipe
link : Herb Roasted Chicken With Summer Tomatoes Slow Cooker Recipe
Herb Roasted Chicken With Summer Tomatoes Slow Cooker Recipe
Roasting a chicken in your crockpot slow cooker is an awesome way to get super moist and delicious chicken each and every time. I hate dry chicken and when you cook it this way it will always be juicy!
Save the drippings in the bottom of the crock to make a wonderful gravy or to use as a broth for making rice, cous cous, or quiona.
I made a whole chicken yesterday in the slow cooker, and it turned out really well.
We had some tomatoes that needed to get used up before they turned into pasta sauce, and I threw them on top of the bird while it slow-cooked.
I loved the end result: a moist, flavorful chicken with gooey packed-with-flavor tomatoes.
For an added bonus, you can save the crock drippings to make steamed rice.
The best rice in the history of the universe.
The Ingredients.
serves 4-6
4 pounds chicken, whole or parts, your choice
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons herbes de provence (fancy!)
1 teaspoon smoked paprika
8 vine-ripened tomatoes
1/2 cup white wine (you could use apple juice)
The Directions.
Use a 6-quart slow cooker. In a small bowl, combine dry spices and set aside.
Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears.
If the chicken is fully thawed, this is much easier to do.
Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down, to keep it extra moist.
Wash and cut the stemmy part out of each tomato, and plop on top.
Pour the white wine in, and cover the slow cooker. Cook on low for about 7 hours, or on high for 4-5.
Carefully remove the bird from the pot, and retain the drippings to make a pot of steamed rice.
The Verdict.
I loved this meal.
The chicken was cooked perfectly (I did 2 hours on high, 3 hours on low, and then it sat on warm for another hour) and the tomatoes were amazing.
I am so glad to have made rice out of the pan drippings----it was a delicious side.
This is the type of rice cooker I use (amazon aff link) -- I found mine inexpensively at Walgreens.
The kids ate their chicken dipped in barbecue sauce, because that's what makes them happy, and weren't overly pleased with the seasoned rice, but did eat it.
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