Crockpot Herbed Chicken

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Crockpot Herbed Chicken – tender chicken with the flavor and aroma of the classic herbs. Your home will smell down right lovely as this cooks in your crockpot.

To begin, take a whole chicken and pat it dry with paper towels. Sprinkle a teaspoon each of sea salt and black pepper all over the chicken, both sides. Heat a tablespoon of cooking oil in a large skillet (preferably cast iron) until it is hot, but not smoking. Place the chicken in the skillet and let it sit, undisturbed for 5 minutes.

Turn it over and brown the other side for 5 minutes as well.

While the chicken is browning, combine 1 teaspoon each of thyme, rosemary, parsley and paprika in a small dish. Stir them together.

Place the chicken in your crockpot, breast side up. Pour in 1 cup of white wine. (If you prefer not to use alcohol, you can use 3/4 cup chicken broth, with 2 tablespoons of rice wine vinegar.

Peel and cut a medium sized onion into eighths. Place a couple portions of onion inside the cavity of the chicken and the remainder around the chicken. Sprinkle the herb mixture all over the top. Cover the crockpot and allow it to cook on high for 4 hours of low for 6-7 hours.

When it is done cooking, carefully remove the chicken to a platter. It will likely fall apart it will be so tender.

If you like, you can make a fantastic gravy out of the liquid in the crockpot. Ladle 3 cups of the liquid through a sieve into a saucepan. In a small glass, whisk together 1/3 cup cold water and 3 tablespoons of cornstarch.  Bring the liquid to a boil. Pour half of the cornstarch mixture into the saucepan and stir. As it returns to a boil it will thicken. If you want it more thickened, add the remaining cornstarch water and again, stir and return to a boil.  Add salt & pepper to taste if needed. This gravy can be poured over pasta or mashed potatoes and served with the melt-in-your-mouth chicken.

Enjoy!

Crockpot Herbed Chicken

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• Author: Trish Corlew

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Description

Crockpot Herbed Chicken – tender chicken with the flavor and aroma of the classic herbs. Your home will smell down right lovely as this cooks in your crockpot.

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Ingredients

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• 1 whole chicken
• 1 tsp sea salt
• 1 tsp black pepper
• 1 Tb cooking oil (vegetable, canola, olive)
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp parsley
• 1 tsp paprika
• 1 medium onion, peeled and cut into eighths
• 1 cup white wine (or ¾ c chicken broth + 2 Tb rice wine vinegar)
• ⅓ c cold water
• 3 Tb cornstarch

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Instructions

1. To begin, take a whole chicken and pat it dry with paper towels. Sprinkle the sea salt and black pepper all over the chicken, both sides. Heat the oil in a large skillet (preferably cast iron) until it is hot, but not smoking. Place the chicken in the skillet and let it sit, undisturbed for 5 minutes.
2. Turn it over and brown the other side for 5 minutes as well.While the chicken is browning, combine the thyme, rosemary, parsley and paprika in a small dish. Stir them together.
3. Place the chicken in your crockpot, breast side up. Pour in the white wine.
4. Place a couple portions of the onion inside the cavity of the chicken and the remainder around the chicken. Sprinkle the herb mixture all over the top. Cover the crockpot and allow it to cook on high for 4 hours of low for 6-7 hours. When it is done cooking, carefully remove the chicken to a platter. It will likely fall apart it will be so tender. If you like, you can make a fantastic gravy out of the liquid in the crockpot. Ladle 3 cups of the liquid through a sieve into a saucepan. In a small glass, whisk together the cold water and cornstarch. Bring the liquid to a boil. Pour half of the cornstarch mixture into the saucepan and stir. As it returns to a boil it will thicken. If you want it more thickened, add the remaining cornstarch water and again, stir and return to a boil. Add salt & pepper to taste if needed. This gravy can be poured over pasta or mashed potatoes and served with the melt-in-your-mouth chicken.
5. Enjoy!

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