Garlic Herb And White Wine Roasted Crock Pot Chicken Recipes

GARLIC ROAST CHICKEN WITH WHITE WINE SAUCE

Steps:

• Heat the oven to 375 F (190 C).
• Pat the chicken dry inside and outside. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.
• In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.
• Place the chicken in a large baking dish. Set aside.
• Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.
• After this time, remove chicken from oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.
• Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.
• Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.
• Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.

GARLIC ROASTED CHICKEN ( IN A CROCK POT )

Steps:

• 1. Wash the chicken with cold water.
• 2. Pat dry with a paper towel.
• 3. Cut off any of the excess fat on the chicken and discard.
• 4. Peel and Chop the garlic up.
• 5. You can use a garlic press if you have one , if not just chop up fine.
• 6. Using a knife press the garlic into a paste , adding a little salt to the garlic helps it turn into a paste quicker.
• 7. Spread half the garlic in side the cavity and rub the other half all over the out side of the chicken.
• 8. Sprinkle the chicken inside and out with paprika , salt & pepper.
• 9. Place the chicken in the crock pot and place a few pats of the butter on the breasts of the chicken ; Pour the broth around the chicken and add the remaining butter around in the broth.
• 10. Cover and Cook on LOW setting for 6-8 hours ; depending on the hotness of your crockpot. ( DO NOT RAISE LID DURING COOKING TIME.)
• 11. Serve the HOT garlic butter sauce over the chicken.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

GARLIC ROASTED CHICKEN IN THE CROCK POT

Steps:

• Sprinkle the chicken, inside and out, with salt, pepper and paprika.
• Spread half of the garlic in the cavity and spread the rest on the outside of the bird.
• Place the bird in the crock pot and place a few pats of butter on its breast.
• Add the remaining ingredients and cook on LOW for 6 to 8 hours.
• Serve the hot garlic butter sauce with the chicken.

ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
• Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
• For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.