Here’s a slow cooker recipe for chicken that will make your mouth water. It’s so easy you’ll be rushing out to buy a whole chicken. I suppose it depends on how many are eating this meal, but most crock-pots comfortably cook a 4-6 lb chicken. I would try to stay around 5 lbs or so.
Step 1. Wad up tinfoil balls about 3 inches in diamater.
This is very important – we’re going to create a natural drain system and transfer heat through the aluminum. If you set the chicken on vegetables or something else, you have a different result. I would do 3 or 4 of them for the chicken to rest on. This piece is KEY.
Step 2: Wash your chicken… under cold water, then let him drain or pad it dry with paper towels. Season it to taste – you can use a dry poultry rub or simply pack it with sea salt and ground pepper. I actually used a nice little blend of things that really gave it a good flavor. These items include salt, dried celery, sugar, Tellicherry black pepper, toasted onion, white onion, garlic and arrowroot. You know your audience; this parts up to you.
Next: Stuff the bird with something flavorful. In this scenario I split the stuffers into two different items. Both apple and white onion. Apples always help moisten the interior of the chicken and drive juices through it but I have to admit, the onions come out slow roasted and sweet. I would tempted to just do this and leave the apple for ammeters.
Step 4: Place the bird evenly over your aluminum foil balls so its raised nicely above the bottom of the cooker. Put the lid on and set your crock pot / slow cooker to “High” for one hour. Then turn it down to “Low” for 7-8 hours.
Slice up your side vegetables…
At the end of the cooking process, you’ll have a nicely browned chicken that is loaded with juices. One poke into the skin by the wings will reveal a river of goodness. Let it drain…
Step 5: Now.. if you’re making mashed potatoes or a dressing to go with this find bird, then you can start by melting a half stick of butter in a pan. Chop half of a large white onion fine and add to the butter. Let it slowly brown, stirring occasionally.
Add ¼ cup flour to the mixture and whisk well at medium heat for about 2 minutes. Strain the clear juices from the chicken out of the cooker and mix with chicken stock to make 2 full cups. Add to your mixture and whisk until it thickens. Add white pepper, black pepper and salt to taste.
On to Dumplings !
My recipe is SIMPLE.
Step 6: Open two cans of Campbell’s Cream of Chicken Soup. Add them to a clean sauce pan and place on medium. Open one can of Pillsbury Buttermilk Biscuits. Cut the biscuit round cross-wise into quarters and add about ¾ of the tube in this manner to the soup. Add black and white peppers to taste and let the soup come to a ripple, stirring often so it does not burn to the pan.
You need to use a pan with fairly high clearance because the dough will start to expand. If your pan is full before the dumplings heat up, they will expand and boil over onto the stove. Cook these until the biscuits are cooked throughly or they have soaked up enough of the cream base to taste.
You may now set your whole chicken aside and begin to separate the pieces. I say “separate” because you will find it impossible to “cut” as the meat will be falling from the bone. In fact, if done properly you should have struggled to even remove it from the cooker.
Plate it up!
And put your dumplings on the side. Voila !