This is the first time I’ve attempted a whole roast chicken in the slow cooker and I was a bit worried about the whole thing … but to my surprise, it was another time-saving success with the slow cooker. I love being able to prepare the slow cooker in the morning and have dinner ready when I return from work! The chicken itself turned out super tender with an intense, sweet, and buttery garlic flavor. 40 cloves seems like an extreme amount of garlic, but it will soften and develop a rich flavor. This is a twist on the traditional French dish. Use whole peeled garlic cloves (in a jar) from the produce section to cut down on prep time. A 3-4 pd bird fits perfectly in a normal size slow cooker. If you have an extra-large slow cooker, you could probably use a 6-7 pd bird and just increase the seasoning a tad.
- 3 tsp. thyme
- 3 tbsp. olive oil
- 3 to 4 pd whole roasting chicken, rinsed, with giblets and neck removed and any excess fat near the cavity trimmed
- 40 whole peeled garlic cloves
- 2 tbsp. white wine
- Add the thyme & olive oil in a slow cooker (turned off), add a generous amount of S/P.
- Place the chicken in the pot and roll it around, flipping to coat the entire bird. Place 1/2 the garlic into the cavity. Make sure the bird is breast side down in the pot.
- Sprinkle remaining garlic around the chicken. Pour wine down the side of the crock and into the bottom (not over the chicken itself).
- Cover and cook on LOW for 6 to 8 hours. It is done when the thickest part of the bird registers 170 degrees on a meat thermometer.
Serving suggestion: Serve with salad, roast baby potatoes, and cranberry sauce.
Time: 6-8 hours
Recipe source: Adapted from a recipe in The Everyday low-carb slow cooker cookbook