My Grammy first told me about cooking a chicken in the slow cooker. I will never to back to cooking it in the oven. It is so moist and literally falls off the bone. It is amazing. You can season it any way you like. I chose to stuff the body with onion and then season the skin with black pepper, garlic salt, and onion powder.
You first start by putting down 4 foil balls for the chicken to rest on. Turn your cooker on low and spray it if you like. I didn’t.
Add your chicken, season and cover to cook on low 6-8 hours. That is it! How easy is that!!
This time, I knew I would want some gravy to go on my side dish, so I put in a can of chicken broth and that made for a yummy gravy base with the chicken drippings.
This is the green bean and potato side dish. YUM!! This is the first time you 2 year old has liked green beans. She is not picky by any means, green beans just usually are not her thing. Tonight, she gobbled them up. (Recipe below)
Look at that yummy cooked chicken! The meat is separating on the leg.
The beans are done and ready to be devoured!
Yummy chicken dinner with gravy. It tasted like a “cook all day Sunday dinner”. But I was actually out of the house all day and just had to get out the plates come dinner time.
Green Beans and New Potatoes (Taste of Home)
1 lb fresh green beans, trimmed
1 lb small red potatoes, quartered
1/2 lb medium fresh mushrooms, halved
1/2 cup thinly sliced sweet onion
1 cans beef broth
2 tablespoons beefy onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1. In a large slow cooker, layer the green beans, potatoes, mushrooms, and onion. In a small bowl, combine the remaining ingredients, pour over vegetables. Cover and cook on low 6-7 hours until vegetables are tender. Serve with a slotted spoon.