Roast Chicken in the Crockpot

I am not really a fan of turkey- it tastes too gamey for me. So this year, for Christmas dinner, I made roast chicken in my new Christmas crockpot.

I first heard about the idea on A Year of Crockpotting, an absolutely genius cooking blog. She swears it’s very tasty, and although I didn’t follow her recipe at all, I have to agree.

I seasoned the chicken with some olive oil, lemon juice, dried herbs and garlic, and cooked it on high for about five hours. I basted it a few times- there was quite a lot of juice. When I took the roast chicken out of the crockpot it was perfectly cooked and very tender- it gave a new definition to the description of meat falling off the bones.

What I liked about this recipe and method is that to use the leftover meat I don’t need to boil the carcass to get the leftover meat- I could literally pick the meat off the bones. I also loved how low fuss the process was- I could have left it alone all day and I’m sure it would have been fine. The meat was very tender, and the juices were more concentrated than they would have been for a regular roast chicken.

What I don’t like is that in cases where presentation is important, this method won’t cut it. I’m also not sure about how well stock would turn out, were I to want to make soup. All in all however, I’m going to be using my new crockpot a lot more, especially for roast chicken.