Slow Cooker Roast Chicken Recipe
A Platter Talk Exclusive
Dan from Platter Talk
Yukon Gold Potatoes
peeled and sliced in half lengthwise.
cut into 4-6 wedges, peel left on.
a handful fresh thyme sprigs
Kosher salt and fresh ground black pepper
dry white wine
Turn slow cooker to high setting.
Apply coat of non-stick spray to interior of crock.
Place potatoes in single layer in bottom of crock.
Generously salt and pepper interior cavity of bird and exterior skin surfaces
Place chicken on potatoes, remove leaves from a couple sprigs of thyme and sprinkle on bird. Throw a couple of whole sprigs into slow cooker and on top of chicken.
Place lemon wedges on chicken.
Add carrots to crock pot, cover and allow to cook for 6-8 hours.
Toward the end of cooking, drain juices from crock pot and place in skillet.
Over medium high heat, add wine and sprinkle flour into liquid as shown above. Add a sprig or two of thyme to infuse while reducing to desired consistency.
Turn oven broiler on high setting.
Carefully transfer chicken to skillet, using 2 large slotted spoons, spatulas, or similar utensils.
Place high in oven, beneath broiler for about 5 minutes, till skin is nicely browned.
Remove potatoes and carrots from slow cooker.
Serve immediately and enjoy!
If possible, add carrots to slow cooker toward end of cooking, maybe an hour before finishing time. This helps preserve both texture and flavor of the carrots.
A Platter Talk Recipe