Close
Prep Time:20 minsAdditional Time:5 hrs 10 minsTotal Time:5 hrs 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:5 hrs 10 minsTotal Time:5 hrs 30 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:5 hrs 10 mins
Additional Time:
5 hrs 10 mins
Total Time:5 hrs 30 mins
Total Time:
5 hrs 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter, softened2tablespoonschopped fresh sage¾teaspoonkosher salt½teaspoonblack pepper2garlic cloves, minced (about 2 teaspoons)1(3 1/2) poundwhole chicken15sprigsfresh flat-leaf parsleyCooking spray1tablespooncornstarch1tablespoonwater1teaspoonfresh lemon juice (from 1 lemon)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter, softened
2tablespoonschopped fresh sage
¾teaspoonkosher salt
½teaspoonblack pepper
2garlic cloves, minced (about 2 teaspoons)
1(3 1/2) poundwhole chicken
15sprigsfresh flat-leaf parsley
Cooking spray
1tablespooncornstarch
1tablespoonwater
1teaspoonfresh lemon juice (from 1 lemon)
DirectionsStir together the butter, sage, salt, pepper, and garlic in a small bowl. Remove and discard the giblets and neck from the chicken. Trim the excess fat. Starting at the neck cavity, loosen the skin from the breasts and drumsticks with your fingers, without totally detaching the skin. Rub half of the butter mixture under the skin, and carefully replace the skin. Rub the remaining butter mixture over the outside of the chicken. Tuck the wingtips under the chicken. Place 12 of the parsley sprigs into the chicken cavity.Place the chicken, breast side up, on a small rack coated with cooking spray. Place the rack inside a 6-quart slow cooker. Cover and cook on LOW until a thermometer inserted into the meaty part of the thigh and not touching the bone registers 165 degrees F, 5 to 6 hours.Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker. Let the chicken rest 10 minutes. Discard the skin and the 12 parsley sprigs, and cut the chicken into 8 pieces.Skim the fat from the surface of the cooking liquid. Pour the cooking liquid into a saucepan; bring to a boil over high. Whisk together the cornstarch and water in a small bowl; whisk into the cooking liquid. Boil, whisking often, until the sauce thickens, about 1 minute. Stir in the lemon juice. Remove the leaves from the remaining 3 parsley sprigs. Chop the parsley leaves, and stir into the sauce. Serve the chicken with the sauce.Originally appeared: Everyday Slow Cooker
Directions
Stir together the butter, sage, salt, pepper, and garlic in a small bowl. Remove and discard the giblets and neck from the chicken. Trim the excess fat. Starting at the neck cavity, loosen the skin from the breasts and drumsticks with your fingers, without totally detaching the skin. Rub half of the butter mixture under the skin, and carefully replace the skin. Rub the remaining butter mixture over the outside of the chicken. Tuck the wingtips under the chicken. Place 12 of the parsley sprigs into the chicken cavity.Place the chicken, breast side up, on a small rack coated with cooking spray. Place the rack inside a 6-quart slow cooker. Cover and cook on LOW until a thermometer inserted into the meaty part of the thigh and not touching the bone registers 165 degrees F, 5 to 6 hours.Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker. Let the chicken rest 10 minutes. Discard the skin and the 12 parsley sprigs, and cut the chicken into 8 pieces.Skim the fat from the surface of the cooking liquid. Pour the cooking liquid into a saucepan; bring to a boil over high. Whisk together the cornstarch and water in a small bowl; whisk into the cooking liquid. Boil, whisking often, until the sauce thickens, about 1 minute. Stir in the lemon juice. Remove the leaves from the remaining 3 parsley sprigs. Chop the parsley leaves, and stir into the sauce. Serve the chicken with the sauce.
Stir together the butter, sage, salt, pepper, and garlic in a small bowl. Remove and discard the giblets and neck from the chicken. Trim the excess fat. Starting at the neck cavity, loosen the skin from the breasts and drumsticks with your fingers, without totally detaching the skin. Rub half of the butter mixture under the skin, and carefully replace the skin. Rub the remaining butter mixture over the outside of the chicken. Tuck the wingtips under the chicken. Place 12 of the parsley sprigs into the chicken cavity.
Place the chicken, breast side up, on a small rack coated with cooking spray. Place the rack inside a 6-quart slow cooker. Cover and cook on LOW until a thermometer inserted into the meaty part of the thigh and not touching the bone registers 165 degrees F, 5 to 6 hours.
Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker. Let the chicken rest 10 minutes. Discard the skin and the 12 parsley sprigs, and cut the chicken into 8 pieces.
Skim the fat from the surface of the cooking liquid. Pour the cooking liquid into a saucepan; bring to a boil over high. Whisk together the cornstarch and water in a small bowl; whisk into the cooking liquid. Boil, whisking often, until the sauce thickens, about 1 minute. Stir in the lemon juice. Remove the leaves from the remaining 3 parsley sprigs. Chop the parsley leaves, and stir into the sauce. Serve the chicken with the sauce.
Originally appeared: Everyday Slow Cooker
Rate ItPrint
Nutrition Facts(per serving)289Calories11gFat3gCarbs42gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
