Garlic Roasted Chicken In The Crock Pot Recipes

Steps:

• Heat the oven to 375 degrees F and arrange a rack in the middle.
• Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
• Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
• Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.

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:

• Spray slow cooker with cooking spray.
• Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
• Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
• Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
• Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Steps:

• Sprinkle the chicken, inside and out, with salt, pepper and paprika.
• Spread half of the garlic in the cavity and spread the rest on the outside of the bird.
• Place the bird in the crock pot and place a few pats of butter on its breast.
• Add the remaining ingredients and cook on LOW for 6 to 8 hours.
• Serve the hot garlic butter sauce with the chicken.

Steps:

• wash celery, and cut into 3 inch pieces, lay on bottom of 6 qt crock pot.
• separate the garlic into unpeeled cloves, layer in bottom of crock pot.
• wash and dry chickens inside and out, discard or reserve innards and necks.
• rub chickens thoroughly with Italian seasoning, inside and out.
• place 3 stalks of cilantro inside each chicken.
• tie or net chickens, and place in crock pot.
• top with 3-5 stalks of cilantro.
• cook 7-10 hours on low, 6-8 hours on high, removing some juice half way through to prevent overflow.
• remove chickens to a platter.
• squeeze roasted garlic out of peel, and combine with softened butter.
• spread on thickly sliced french or Italian bread, and broil until melted and slightly toasted.
• top with grated cheese if desired.
• Thickened with milk and flour, the juice makes wonderful gravy for mashed potatoes.

Steps:

• Wash the chicken with cold water.
• Pat dry with a paper towel.
• Cut off any of the excess fat on the chicken and discard.
• Peel and Chop the garlic up.
• You can use a garlic press if you have one , if not just chop up fine.
• Using a knife press the garlic into a paste , adding a little salt to the garlic helps it turn into a paste quicker.
• Spread half the garlic in side the cavity and rub the other half all over the out side of the chicken.
• Sprinkle the chicken inside and out with paprika , salt & pepper.
• Place the chicken in the crock pot and place a few pats of the butter on the breasts of the chicken ; Pour the broth around the chicken and add the remaining butter around in the broth.
• Cover and Cook on LOW setting for 6-8 hours ; depending on the hotness of your crockpot. ( DO NOT RAISE LID DURING COOKING TIME.)
• Serve the HOT garlic butter sauce over the chicken.

Steps:

• Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity.
• Place celery in crock pot.
• Put chicken on top of celery.
• Pour chicken stock around the chicken.
• Add garlic around chicken.
• Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken.
• Cover cook on Low 8- 10 hours or on High 4- 6 hours.
• To serve, place chicken, garlic and celery on serving platter.
• Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.
• ENJOY!

Steps:

• Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
• Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
• Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
• Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

Steps:

• Clean and dry the chicken.
• Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
• Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
• Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
• Make a small slit in skin on each wing.
• Insert a garlic piece and a rosemary sprig into each.
• Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
• Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
• Cut chicken and serve.