Today’s menu plan called for Roast Chicken. I work tonight, so it will be a busier evening. The morning started cloudy with fall in the air. Perfect say for slow cooker chicken! This meal is easy to prep in the morning while you’re getting ready for work or getting the kids off to school. I love it because the chicken is always juicy and tender, everything is so flavourful and the clean up is almost nil.
Start by putting a whole chicken in the fridge overnight to defrost. If you like, you can put it in a ziploc and marinate, but it’s not a must. Get your slow cooker out and using aluminum foil, create some balls to sit on the bottom of the slow cooker. This helps the chicken cook well and not be a soggy mess on the bottom as the juices start to form.
Place the whole chicken on the foil balls and season. I chose to use salt, pepper, garlic powder, paprika and poultry seasoning. I added butter and onion circles to really create a delicious flavour.
I peeled and cubed 5 larger potatoes and soaked them in a bowl of cold water. Then peeled and cut 6 large carrots into sticks. Everything was placed around the chicken. They will all cook well together while infusing all the ingredients flavours together. I added fresh thyme and sage from the garden to finish the dish off.
Cover and let slow roast all day. You’ll come home to a full dinner all ready and waiting with the house smelling amazing!
If you’d like to indulge a bit, an oaked California Chardonnay will pair very well with these flavours.