Slow Cooker Whole Chicken

sloow cooker chickenToday’s recipe is another (relatively) easy one!

Seriously, I don’t have time to mess around with tonnes of preparations.  So here’s a staple that we use weekly to help us get good quality protein & fats, as well as start stock-piling bones & carcass for our REAL BONE BROTH (here).

 Slow Cooker Whole Chickenpastured chicken

For this recipe you will need for this recipe:

1 Whole Boiler Hen (pastured whenever possible).

2-4 Tablespoons of Coconut Oil or Pastured Butter (i.e. Kerrygold).

Now you can choose how this goes.  You can do a bit of curry twist or go the more traditional route, or you could customize and add in your own favorite spices & seasonings!

Curry Twist:

1-2 teaspoons of your favorite curry powder.

1-2 teaspoons of cinnamon.

You could also add Cumin if you like.

1 can of (full-fat) coconut milk (in the international food section).

More Traditional:

2-3 Teaspoons of Worcestershire sauce.

Season to taste with Fresh ground Pepper Grinds & Rock Sea Salt.

Optional:

If you want to, you can add some chopped veggies into the mix with your bird.  You can either add them right at the start (they will become very soggy) or towards then end of your cooking cycle (i.e. 2-4 hours before end point) to keep a bit of crunch in them.  Some that we’ve tried & enjoyed are Sweet Potatoes, Butternut Squash, Turnips, Carrots, etc…  Sky’s the limit, use your imagination & experiment away!

Cooking:

If you are doing this from frozen then set the slow cooker on low and set it for about 14-18 hours.  Be sure you start far enough ahead of your target meal (usually a minimum of 12 hours to be safe).  If you are concerned, then turn it up to high for the overnight period (i.e. 6-10 hours) then turn it back to low.

If you are doing it from thawed/fresh then set slow cooker to low & leave it for at least 8-12 hours.

It’s important during slow cooking NOT to open the lid repeatedly or you will lose your heat.

Towards the end of cooking you can use a baster & periodically suck up the juices & baste the bird in said juices!

That’s it!  You are done.  Now carve that sucker up & serve it hot.  Trust me!  It will be fall off the bone moist & delicious.

Be sure to save the drippings for a broth or a stew (depending on the type and amount of flavoring you added).  Lots of nutrition in the drippings!

Hope you enjoy this recipe as much as my family & I do!

Be sure to comment with your additions & substitutions so we can share them with everyone!

Till next time!

Dan T

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