Slow Cooker Whole Roasted Chicken

Slow Cooker Whole Roasted Chicken is a main course that serves 4. For $2.23 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 609 calories, 47g of protein, and 41g of fat per serving. This recipe from Brown Eyed Baker has 875 fans. A mixture of tomato paste, flour, dry white wine, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 6 hours and 30 minutes. With a spoonacular score of 75%, this dish is good. Try Slow cooker roasted chicken, Slow Cooker {Roasted} Chicken, and Slow-Cooker Easy Slow-Cooker Pot-Roasted Steak for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 360 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions, garlic and tomato paste, and cook until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to a 6-quart slow cooker.2. Add the thyme sprigs and bay leave to the slow cooker. Season the chicken with salt and pepper and place, breast-side-down, in the slow cooker. Cover and cook on low until the chicken is tender and registers 165 degrees F on an instant-read thermometer, 4 to 6 hours. 3. Transfer the chicken to a cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let the liquid in the slow cooker settle for 5 minutes, then skim the fat off of the surface using a large spoon. Strain the liquid, discarding the solids, and season with salt and pepper to taste. Carve the chicken and serve with the sauce.

 

Step by step:

1. Heat oil in a 12-inch skillet over medium-high heat until shimmering.

2. Add the onions, garlic and tomato paste, and cook until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to a 6-quart slow cooker.

3. Add the thyme sprigs and bay leave to the slow cooker. Season the chicken with salt and pepper and place, breast-side-down, in the slow cooker. Cover and cook on low until the chicken is tender and registers 165 degrees F on an instant-read thermometer, 4 to 6 hours.

4. Transfer the chicken to a cutting board, tent loosely with aluminum foil, and let rest for 20 minutes.

5. Let the liquid in the slow cooker settle for 5 minutes, then skim the fat off of the surface using a large spoon. Strain the liquid, discarding the solids, and season with salt and pepper to taste. Carve the chicken and serve with the sauce.

Nutrition Information:

covered percent of daily need