1 whole chicken, small enough to
fit in your slow cooker
Salt-based seasoning (Seasoning
salt, Cajun seasoning, lemon
pepper with salt in it, etc. Just
make sure salt is one of the first
ingredients on the label.)
Whole garlic cloves, peeled
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold
the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not
stewing in its own juices.
Rinse chicken, including the
cavity, and pat dry with paper
towels. Place the chicken on its
back so the breast is facing up
and the legs are on the plate. If
you want (and I actually
strongly recommend that you do
UNLESS you’re looking for a
neutral flavor), pull the skin up
all around the chicken. This does
involve sticking your hand
between the skin and the breast.
Oooh, sounds dirty. Slice a few garlic cloves in half lengthwise and stick them under the
skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage
under the skin. This makes a very pretty chicken when it’s all cooked and adds a lot of
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breastup
on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.
(And by breast side up I mean, completely opposite of the pictures shown in this post. Hey,
you try photographing every step of your dinner and see if you make it all the way through
without an upside-down chicken every once and a while…!)

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