So Mr. Something and I have been working on SECRET PROJECT NUMBER ONE for the past few weeks, and while I can’t reveal anything right now, know that it is very exciting. (Spoiler: it does not involve my uterus.) I can’t wait to tell everyone at the end of this month!
Yesterday I wanted to make something easy, but delicious, so I made a chicken in the crock pot. Now, many recipes for this sort of chicken will call it “roast chicken,” but I think it lacks the crispiness I associate with roasting, so maybe “the best chicken ever that sort of steams in its own juices” is more appropriate.
I adapted this from Iowa Girl Eats, one of my favorite cooking sites. She recommends taking the chicken skin off–unless you are on a super low-fat diet, do not do this. Just… don’t. Chicken fat is one of the joys in life. EAT SOME JOY.
Crock Pot “Roast” Chicken
adapted from Iowa Girl Eats
- 4lb chicken (if yours comes with giblets, take ’em out)
- 2T melted butter
- 2T olive oil
- 1T Hungarian paprika (do not use smoked)
- 1T granulated garlic
- 2t kosher salt
- 1t onion powder
- 1t Italian seasoning (I used Penzeys Pasta Sprinkle)
- a few generous grinds of black pepper
- 6 foil balls (it’s very fun to crumple them up)
Put the foil balls in the bottom of the crock pot. Mix the spices with the butter and oil and rub them over the chicken (if you use disposable gloves, your life will be easier and your hands won’t be disgusting). Put the chicken, breast side up, on the foil balls. Cook on low for 6 to 7 hours. It will be so tender that you might have to take it out of the crock pot in chunks.
This chicken was amazing straight out of the crock pot, but it’d also be perfect for chicken salad (both mayonnaisey and lettucey), enchiladas, etc.