Slow Cooker Chicken: An Easy and Delicious Meal
- Carbohydrate 5.9934385 g
- Cholesterol 396.89332375 mg
- Fat 17.773308745 g
- Fiber 2.01716748837829 g
- Protein 122.07254242875 g
- Saturated Fat 4.52390620375 g
- Serving Size 1 1 Serving (626g)
- Sodium 438.100756125 mg
- Sugar 3.97627101162171 g
- Trans Fat 3.73577666 g
- Calories 695 calories
Step-by-step
- Remove neck and giblets from Chicken. Rinse.
- Stuff inside with onions and garlic.
- Place Chicken breast side up in slow cooker.
- Cook on low 5-6 hours (less if your chicken is smaller).
- Enjoy.
Timing Your Cook
Monitoring the internal temperature of the bird guarantees food safety without sacrificing moisture. Insert an instant-read thermometer into the thickest part of the thigh, making sure the metal probe avoids bone, until it registers 165 degrees Fahrenheit. A five-pound bird typically requires five to six hours on low heat. Smaller birds cook faster, so check the temperature forty-five minutes early to prevent dry meat.
Maximizing Succulence
Positioning the cavity aromatics correctly alters the final texture by steaming the meat from the inside out. Stuffing peeled garlic cloves and quartered onions tightly inside the cavity infuses the surrounding muscle tissue with savory aromatics during the long simmering process. Placing the bird breast side up keeps the delicate white meat elevated above accumulated cooking juices, protecting it from boiling.
Transforming Leftovers
Shredding the remaining meat immediately after cooling provides a versatile ingredient for subsequent meals. Store the shredded poultry in an airtight glass container in the refrigerator for up to four days. Cold leftovers fold easily into grain bowls, enrich broth-based soups, or bind with mayonnaise for quick midday sandwiches.
