I know exactly 142 different ways to prepare boneless, skinless, chicken breast. Sadly, the triplets will only eat boneless skinless chicken breast exactly 1 way, smothered with cheese. They are so onto the fact that boneless and skinless, no mater what it is marinated in, is rather dull and dry. They do however LOVE a rotisserie chicken from Kroger. It is a really easy and inexpensive dinner. But, ever time I buy one I cannot help to think
1. What do they inject these chickens with make them so juicy
2. They are most likely factory farmed chickens
3. Why does my Kroger have these in plastic bags baking under bright light. I don't go to the tanning booth and prefer things I eat not to be sitting under hot lights leeching chemicals out of a plastic bag.
So, I decided it was time to tackle the whole chicken. I can't believe how cheap a whole chicken is. I bought a 4.5 lb locally produced Amish whole chicken for $6.98. That is what 3 breast of the Purdue would have cost me. Since, I don't have one of those handy Ronco Showtime rotisserie things (although, I have been tempted by many a late night info-mercial before), I went to my ever reliable and energy efficient slow-cooker. I love not have to turn on a hot oven with 3 toddlers running around.
So, I have made this twice and both times a big hit.
I had plans for the left-over chicken, but this family of 5 ate the WHOLE bird. I even caught the hubby back at the slow-cooker looking for any forgotten pieces.
O.K. This is so easy it as a joke.
All you need is a Chicken, some garlic, a pat of butter and what ever spices sound good.
Put the chicken in the slow-cooker and shove some garlic under the skin, and around the Chicken. Sprinkle with spices. I used pepper, onion powder, and rosemary. Then, stick the pat of butter on top.
Set, on low. Now, go run after that toddler with a crayon, and come back 7 to 8 hours later.
I love the way it browns up, even in the slow-cooker I got crispy skin.