Herbed Roast Chicken For Crock Pot With Bonus Stock Recipes

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HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER



Herbed Lemon Chicken in a Crock Pot / Slow Cooker image

This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it's natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.

Provided by Chef floWer

Categories     One Dish Meal

Time 6h21m

Yield 4 serving(s)

Number Of Ingredients 12

20 g butter
1 kg chicken drumstick, with bone
1 stalk celery, chopped
1 carrot, chopped
1 1/4 cups chicken stock, liquid stock
1 lemon, juice of, freshly squeezed
1 spring onions or 1 green onion, finely sliced
3 garlic cloves, sliced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, ground
salt, to taste
ground black pepper, to taste

Steps:

  • In a hot non-stick pan, add butter and melt.
  • Add chicken drumstick and brown or seal chicken.
  • Place celery & carrot on base of crock pot/slow cooker.
  • Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
  • Pour chicken stock and lemon juice on top of drumstick.
  • Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
  • Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
  • Serve with juices on rice or with crusty bread.

HERBED SLOW-COOKER CHICKEN



Herbed Slow-Cooker Chicken image

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

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.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

HERBED ROAST CHICKEN



Herbed Roast Chicken image

I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. -Samuel Onizuk, Elkton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 16

One 2-gallon resealable plastic bag
1/2 cup orange juice
1/3 cup olive oil
2 tablespoons butter, melted
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
6 garlic cloves, minced
1 tablespoon minced chives
1 tablespoon dried parsley flakes
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried tarragon
1 roasting chicken (6 to 7 pounds)

Steps:

  • In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 348 calories, Fat 22g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 194mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

HERBED CHICKEN IN THE SLOW COOKER



Herbed Chicken in the Slow Cooker image

Provided by Catherine McCord

Categories     Chicken     Low Fat     Kid-Friendly     Dinner     Healthy     Weelicious     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 5

2 teaspoons poultry seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
4-5 pound whole organic chicken

Steps:

  • 1. In a small bowl, combine the poultry seasoning, paprika, garlic powder, and salt.
  • 2. Rub the seasoning mixture all over the chicken.
  • 3. Place the chicken in the crock pot, cover, and cook on high for 2 1/2-3 hours, until a meat thermometer reads 160°F.
  • 4. Allow the chicken to rest for 10 minutes before slicing.

HERBED ROAST CHICKEN FOR CROCK POT (WITH BONUS STOCK)



Herbed Roast Chicken for Crock Pot (With Bonus Stock) image

This is a method for roasting a chicken and then returning the picked-over bones to the pot to make stock as you sleep. It works in a large (oval) crock pot, you need room around the bird for it to roast with air circulation. Feel free to change up the seasoning of the chicken, but keep in mind that it will show up in the stock flavors. If you make an Italian flavored chicken, be prepared for Italian stock.

Provided by gourmetmomma

Categories     Stocks

Time 14h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 whole chicken
1 onion, chopped
3 celery ribs, cut into 2-inch chunks
4 carrots, cut into 2-inch chunks
1/2 oranges or 1 lemon, sliced
fresh thyme or 1 tablespoon dried thyme
4 garlic cloves, minced
1 tablespoon kosher salt
2 tablespoons olive oil
1 teaspoon fresh black pepper

Steps:

  • Cut up the onion, celery and carrots and put them in the bottom of your crock pot. You are not going to eat these with the chicken, they stay there for making stock. Limp veggies are OK for this part. Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
  • Combine the garlic cloves, olive oil, salt, and pepper. Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme. I combine in a small food processor, but you can do this by hand.
  • Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag) in the crock pot with the veggies. You aren't eating innards, but they DO make the stock taste richer. Remove as much of the excess chicken fat as is practical.
  • Take the garlic paste and spread it under the skin of the chicken. Try not to poke holes in the skin. Make sure you flavor the breasts and thighs. Now stuff the orange or lemon slices and fresh thyme (if using) under the skin as well. If you have extra, place it in the middle of the bird.
  • Roast in your crock pot for 3 to 4 hours on hi.
  • Remove chicken and enjoy for dinner. Add 2 cups of water to your crock pot and turn it to LO.
  • I remove the thighs, legs and wings to a platter for serving. I put the breasts into a ziptop bag for use in another meal unless we're serving company.
  • After removing as much of the chicken meat as you care to, return the bones to the crock pot. It helps if you separate the bones or mush them to make it lie flatter. Add enough water to come 1/2 way up the bones. Turn your crock pot on LO for 8 to 12 hours.
  • Strain the liquid from the crock pot and refrigerate. Dump the solids into the trash. After the stock has cooled, remove the hard fat from the top and discard. Freeze the stock or use it within a few days.

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