Slow Cooker Chicken Pot Roast
With the prevalence of deep fried chicken (courtesy of the Golden Arches and Col. Sanders), we keep forgetting that the South has taught us a rather juicy. delicious, and far healthier way to cook chicken: slow cooking, which we will do in this Slow Cooker Chicken Pot Roast . The low cooking temperature over a long duration lets the flavor and aroma seep in to the meat. Also, it requires less fat, since it will use the meat’s natural juice.
Stil doubting? Try this Slow Cooker Chicken Pot Roast and be convinced.
- With a slow cooker, simply put the chicken inside. Place temperature probe into the fatty part of the thigh and set temperature to 165 degrees. Allow chicken to cook in the slow cooker with the set temperature. Wait until it’s done as the slow cooker automatically switches to warm.
- Rinse chicken and pat dry with paper towels. Coat the external surface of the chicken with coconut oil, rubbing all over. Combine oregano, thyme, pepper, paprika and salt in a large bowl. Place chicken into the bowl and toss lightly to coat with the spices. Rub the spices all over chicken to make sure it is coated. Insert garlic into the cavity of chicken. Add more salt and pepper if needed.
- Add chicken broth into slow cooker, followed by the celery that will prevent the chicken from browning too much on the bottom. Place chicken over, breast side up. Assemble carrots and parsnips around the chicken.
- Cover and cook on low for about 4 to 6 hours or until chicken reaches 165 degrees internal temperature and vegetables soften. Check for completeness using a meat temperature or insert a fork to ensure juices are clear.
- Carefully take out chicken from slow cooker. Brown the chicken by placing it in a large roasting pan and broiling until desired browness has been achieved.