Stephanie O'Dea's Herbed Chicken with Summer Tomatoes

I really like cooking whole chickens in the slow cooker—the meat simmers in it's own juices and slow cooking allows whatever seasoning you've added to really permeate the meat. I usually skin my bird before plopping it into the crock because I'm not a fan of soggy skin, but if you'd like to keep in on for extra flavor, go for it. After slow cooking, you can save the accumulated juice and drippings to make soup or broth, or you can scoop it out to cook rice in for a fantastic accompaniment. Full Story
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