Tender chicken in a slow cooker
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 633, total fat 41 G., saturated fats 12 G., proteins 52 G., carbohydrates 12 G., fiber 3 G., cholesterol 202 mg, sodium 1067 mg, sugar 3 G.
Calories 633, total fat 41 G., saturated fats 12 G., proteins 52 G., carbohydrates 12 G., fiber 3 G., cholesterol 202 mg, sodium 1067 mg, sugar 3 G.
Using a slow cooker, you can cook a tender whole chicken in less than an hour. It turns out juicy and so tender, the meat will fall right off the bone. If you're looking for a crispy, golden-brown crust, you can first sear the chicken breast and back over high heat until golden brown, just 6-8 minutes. Before adding the chicken to the slow cooker, fill the cavity with garlic, lemon, and herbs—the flavor will be amazing! And to make it easier to remove from the pot, a homemade foil sling will come in handy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large chicken (weighing 1.3 - 1.8 kg)
- 2 bay leaves
- 2 shallots, halved
- 1 head of garlic, cut in half horizontally
- 1 lemon, cut into 4 pieces
- 1 bunch of fresh thyme
- Special equipment: multicooker with a capacity of 6-8 liters.
We recommend
Cooking the dish according to the recipe:
- Generously season the chicken cavity with salt and black pepper. Stuff the bay leaf, shallot, garlic, lemon, and thyme inside. Generously season the outside of the chicken with salt and black pepper, making sure to get into every nook and cranny.
- Fold a 18-inch (45 cm) piece of foil in half lengthwise, then fold it in half lengthwise again, and then fold it in half lengthwise again to create a 4.5-inch (11 cm) wide foil sling. Place the sling in the center of a large plate and transfer the chicken to the center of the foil sling.
- Place a wire rack in a 6-8-quart multicooker and add 1 cup of water. Lower the chicken onto the rack using a sling. Fold the ends of the foil over the chicken to fit inside the pot.
- Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 18-24 minutes (see Note).
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Carefully transfer the chicken to a cutting board and let it rest for 10 minutes.
- Meanwhile, set the slow cooker to high heat and reduce the sauce for 5 minutes. Turn off the slow cooker and let the sauce sit for 5 minutes. Cut the chicken into pieces and serve with the sauce, shallots, and lemon.
Note
Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.
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