Slow Cooker Herb Roasted Chicken |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 2 |
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Taken from The Everyday Low-Carb Slow Cooker Cookbook Ingredients:
6 cups water |
1/2 cup kosher salt |
1 teaspoon black pepper, divided |
2 teaspoons rosemary, divided |
2 teaspoons thyme, divided |
2 teaspoons oregano, divided |
3 -4 lbs young roasting chickens, rinsed, with neck and giblets removed |
2 tablespoons olive oil |
cooking spray |
Directions:
1. In a pitcher, stir together the water, salt, and 1/2 tsp of pepper, 1 tsp each of rosemary, thyme, and oregano; whisk to combine. Set aside.
2. Place the chicken into a large zip-top bag; pour reserved liquid mixture into the bag and seal. Place the bag into a large bowl and refrigerate for 12-24 hours.
3. When ready to cook, coat the slow cooker crock with cooking spray.
4. Drain and discard the marinating liquid and place the bird into the slow cooker.
5. Rub the bird with the olive oil, then sprinkle with the remaining 1/2 tsp pepper, 1 tsp rosemary, 1 tsp thyme, and 1 tsp oregano. Turn the bird breast-side down in the crock.
6. Cover and cook on LOW for 6 hours; check doneness with an instant-read thermometer (it should register 170). When done, let the bird rest in the covered slow cooker for 10 min before serving.
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