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Return to browsing category: Fall/Winter

Crockpot Roasted Chicken by Jean Greene serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

I make this recipe with mashed potatos and green beans. The chicken just falls off the bone! Enjoy!

Ingredients:

1 Tbsp

salt

1 1/2 tsp

onion Powder

1 1/2 tsp

garlic powder

1 1/2 tsp

dried basil

1 tsp

dry mustard

1 tsp

cumin

2 tsp

ground black pepper

1/2 tsp

dried thyme

2 Tbsp

dry parsley flakes

2 Tbsp

salted butter

2 cups

finely chopped onions

1 cup

chopped green pepper

1/2 cup

finely chopped celery

3-5 lb roasting chicken

1/4 cup

flour

1 cup

chicken stock

Directions:

1. Combine all dry seasoning ingredients in a small bowl and set aside.
2. In a skillet, melt butter over high high. Then add onions, green pepper, celery and 3 Tbsp of seasoning ingredients. Cook until this mixture is tender and set this is aside to cool.
3. Stuff cavity of chicken with cooled mixture.
4. Sprinkle outside of chicken with the remaining season ingredients. Rub into chicken well.
5. Place chicken in slow cooker and cover.
6. Cook chicken for 6 hours.
7. Empty vegetable stuffing and juices into saucepan and bring to a boil. Whisk flour and chicken stock in a small bowl. Putting a strainer over the saucepan, strain the flour and chicken stock into the saucepan. Cook over high heat until thickened.

Categories:

Crock Pot Cooking
Fall/Winter
Holiday Favorites
Main Dishes
Poultry
Smart Budget Foods