I have a confession to make! This was not supposed be the main picture for this posting. I had planned on placing the roasted chicken on a cute platter and snapping a few photos. Well, this bird had other plans for me. But, I can’t complain because the end product was definitely worth it. After cooking the chicken in my crockpot all day, it was so moist and tender that it just fell right off the bones while I was trying to take it out. Now, I know my photos are not the greatest, most professional looking pictures. I use an iphone and not some fancy, expensive camera with fancy, expensive software…. but that’s okay with me. I hope I show that cooking is not rocket science, and anybody can re-create most of what I post in their own homes. It doesn’t always have to take hours on end to produce something really delicious – like this rosemary chicken.
My brother has given me the nickname of “Crockpot Queen” and so I guess I’m living up to it by posting two crockpot posts back to back. Just wait until I get to desserts and oatmeal! Oatmeal in the crockpot is one of my favs….but that is another posting for another time. SO….on the the bird.
A weekend or two ago, I went to see my mother who has a quaint garden in her backyard, and she sent me home with these cute little carrots. I simply placed them on the bottom of the crockpot, salted the inside of the chicken, seasoned the outside of the chicken and threw in a few sprigs of rosemary on top. Let it cook on low for 6-8 hours and THAT’S IT!!! You don’t have to put in the carrots or any other type of veggie, but it helps keep the chicken from sitting in its own juices for too long. If you work, this could even be done the night before and placed in the refrigerator. In the morning, all you would have to do is turn it on. I do want to mention that you could easily skip the rosemary and just do a plain chicken that could easily be shredded for chicken tacos, nachos etc. Stop buying those grocery store rotisserie chickens and give your crockpot 5 minutes of your time. (Don’t forget to save the chicken juices for cornbread dressing or chicken and dumplings!)
What you need:
One whole chicken
spices of your choice
Carrots or potatoes – cut into large chunks
- Place your chunks of veggies on the bottom of the crockpot
- Salt the inside of your bird. Place approximately 1 teaspoon of salt in your hand and rub the inside of your bird all around, then place it on top of your veggies.
- Season the outside of the chicken. I chose garlic salt and a little Tony Chachere’s cajun seasoning. Something with paprika will give it a good color.
- Throw a couple of rosemary sprigs on top of the chicken.
- Cook in the crockpot on low for 6-8 hours, depending on how large your chicken is. **Tip** I always look at the legs of the chicken. If the meat has started to shrink up from the bone on the legs, it is ready!