This is part of the meal I made for the Dark Days Challenge put out my the (not so) Urban Hennery to produce one meal a week during the winter made from primarily from S.O.L.E. (Sustainable, Organic, Local, and Ethical) ingredients.
For the rest of the meal I made Baked Blue Sweet Potato Fries, and Stir Fried Collard Greens. (you can find these recipes on my Gluten-Free Greenie Blog)
Roasted Chicken in a Slow Cooker
(this is my take on Shirley’s Crock Pot Rotisserie Style Chickenrecipe from A Year of Slow Cooking)
1 chicken (I used a local, all Natural Chicken) that will fit in your slow cooker easily. Mine was about 3 lbs.
4-6 whole cloves of garlic
Seasoning of your choice. (I used McCormick’s Montreal Chicken Seasoning this time. I often use a Garlic Herb seasoning blend, but I’ve used a Jerk Seasoning blend and a lemon pepper seasoning with sliced lemons too. It just depends on the flavor you want.)
Remove the Chicken from the wrapper, remove any giblets if there are any in the cavity, and rinse the bird inside and out.
Sprinkle the whole bird with your seasoning mixture. You can even rub it in if you want.
Place the Chicken in your slow cooker breast side down.
Toss in a few peeled garlic cloves.
Cook for 4-5 hours on high, or about 8 hours on low.
It took my bird about 4 hours on high, cooked in a 3.5 quart oval cooker.
This is the easiest, and one of the tastiest ways I’ve found to cook a whole chicken.