Argo cornstarch, baby Yukon Gold potatoes, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Rosemary, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, whole roasting chicken
Long gone are the days of baking a full chicken in the oven. Sure, it always works, but you have to heat up the whole oven for a long time, which at least in my case practically heats up the whole house, until the chicken is fully cooked. It is a waste of electricity to have that running for so long and it really makes my A/C run far too hard. So, instead of giving up on making whole chickens, I found a neat alternative.
One day, I lined my crock pot with parchment paper, greased it and put a full chicken (perfectly seasoned with loads of garlic and all my favorite spices). I let it sit there on low heat for the whole day. I went off to work and when I returned. Oh. My. Gosh. The house smelled AMAZING! Not only that, but my house was not scorching hot. It was perfectly warm and cozy, smelling great, and when I lifted that lid… ooooh yes! It was filled with a juicy and perfectly cooked full chicken. It had become a beautiful golden brown color and nothing (not even the wings!) burned. It was the perfect dinner and was so easy to make. I whipped up some rice and we were eating in no time!
Photo and recipe courtesy of Tablespoon.
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