Blue Moon Crock Pot Roasted Chicken Recipes

Steps:

• 1. Set 5 quart crock pot to Low temp. Remove neck, & innards from inside chicken. Rinse chicken well with cold water. Place quartered onion, 2 whole garlic cloves, & bay leaves inside chicken & set inside crock pot, timer up. This allows the garlic, onion and bay leaves to infuse from the inside & throughout the meat.
• 2. Melt butter. Drizzle over chicken & rub into skin with fingers. I call it massaging the meat (a lil kitchen humor). In a small bowl, add rosemary, parsley, oregano, basil, thyme, salt, & pepper. Mix together. I use fresh when available, but dried is just as good! You can adjust seasonings to your taste. Sprinkle mixed seasonings over chicken. Chicken will be covered well.
• 3. Pour beer around chicken, not over. Place sliced onion on top of and around chicken.
• 4. Cook on low heat for 6-8 hours, or until timer indicates chicken is done. Cook times will vary depending on weight of chicken. Side note: I periodically "baste" the chicken if I'm home to do so.
• 5. When chicken is done, it will be very tender, and fall apart when removing from crock pot, I use 2 large slotted spoons, one at each end of the chicken to gently remove from crock pot to keep chicken together. Don't fret if it falls apart..... allow to stand for 10 minutes to allow juices to soak in, cut & serve. Strain juices in crock pot and use to prepare gravy or your favorite home made chicken soup!

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.