Slow Cooker Herb Chicken
Don't spend too much time cutting the veggies for this dish. Just get them small enough to spread around the bird in the pot, and start it cooking before you head off to work. When you get home, you'll have a tender, delicious dinner waiting. Delicate tarragon adds a nice background flavor that isn't overpowering for kids' palates. The recipe calls for a bag of baby carrots for ease, but to save money you can chop up full-size carrots.
Hands-On Time: 15 minutes
Ready In: 6 hours
Yield: 6-8 servings
1 four-pound roasting chicken
4 cloves of garlic, chopped
4 tablespoons fresh tarragon, removed from stems and chopped*
1 sweet yellow onion, roughly chopped
5 medium red potatoes, cut into eighths
1 1-pound bag of baby carrots (or big carrots chopped into 1" rounds)
5 Roma tomatoes, diced
1 cup water
3 tablespoons olive oil
salt to taste
- Remove gizzards from chicken cavity, and set aside.
- Mix the tarragon and garlic together, and separate into three equal parts. Carefully lift skin away from the breast, and place a third of the herbs in between. Stuff the second third into the chicken's cavity along with as many of the veggies as will fit.
- Place the chicken in a six-quart slow cooker. Add the remaining veggies and herbs around it (as well as gizzards if you like). Sprinkle salt over the top to taste (roughly a tablespoon should be enough). Pour in water.
- Cook on low heat for at least 6 hours. You can let it go for over 8; it will just make the meat even more tender. The skeleton will come loose with longer cooking times, so be careful not to pull out small bones when serving. The liquids will increase and make a nice gravy.
If your family doesn't like the taste of tarragon, try another gently flavored spring herb like fresh chives.
If your slow cooker is smaller than six quarts, reduce the vegetables by half to have enough room.