I love my crockpot. What I don't love is cleaning my crockpot. Of course, I still do it. After all, just a few minutes of prep time and some patience while the appliance does all the work gets me delicious meal after delicious meal on my table. So what if I have to let the stoneware soak for a while before I scrub it? It's worth it.
Of course it is … but what if I said not every crockpot meal needed to be that way? What if I said you could roast chicken and end up with a beautifully roasted skin on your bird, a delicious meal on your table, and easy clean up? All it takes is three pieces of aluminum foil. Wad them into crumpled balls and roast your chicken as it floats above the bottom of your stoneware. Sure, you'll need to wash out the pan drippings, but gone are the caked-on bits of skin that have cooked onto the bottom of your stoneware! Home cooks, rejoice!
The recipe is ridiculously simple and not the sort of thing I normally include here, but with the easy cleanup and hands-off cooking, I thought it might be a perfect recipe to share. So here … enjoy a stress-free dinner and easy cleanup before you make sure everyone's done their homework, put together lunches for tomorrow, chase everyone into the bathroom to brush their teeth, and hope bedtime happens without incident. You've more than earned it!
Slow-Cooked Roasted Chicken
- 2-3 chicken leg quarters, bone-in and skin-on
- 2 T. seasoning (choose your favorite variety)
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken under cold running water. Pat dry with paper towels. Season the chicken with your chosen seasoning, and place it in the slow cooker on top of the crumpled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 3-4 hours, or until the chicken is no longer pink and the juices run clear.
- Yields: 4-6 servings
- Preparation Time: 4-5 hours