Tuesday, July 14, 2009
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.
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)
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.
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.
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.