I’ve somehow fallen out of the habit of using my Crock Pot (aka slow cooker). But a neighbor borrowed my Crockpot the other day, which reminded me of it somehow, so I opted to cook my whole chicken (.79 a pound) in it today. The newer ones cook hotter than the old ones, so I started this on my lunch break (I work from home) and it was done perfectly at dinner (6pm).
After removing the innards and rinsing the bird, I placed it on three balls of foil in the crockpot. This raises it up a bit and gives it a more “roast” kind of texture, which we like.
I didn’t follow a recipe today, but sprinkled salt and seasoned pepper all over the bird, then put it breast side up on the foil balls. I poured a few spoonfuls of honey over it, squeezed a whole lemon over it (and a bit inside the cavity), then sprinkled some “Sate” seasoning from Penzy’s I’d gotten as a gift. Put the cover on and cooked on low until about 5pm, at which point I turned the heat up to high just to be sure. I’ve never had “overdone” chicken in the crockpot. I mean, it’s never dry at least.
To go with I reheated some of the Tuscan White Beans I made the other day and made up a batch of yellow rice that I got from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. I used turmeric instead of saffron, being cheap.