Experimental Cooking: Slow Cooking Chicken…

13 Nov

Yesterday, I experimented with ANOTHER recipe using our slow cooker!  After the Autumn Harvest Stew success, I was eager to try one of the other recipes that I bookmarked.  This time we tried Roast Chicken with Cranberry sauce.  The reason we picked this recipe was the fact of the simplicity of it.  It wasn’t a lot of ingredients, not a lot of prep, it just seemed simple and sounded interesting. This recipe also had the option to bake it in the oven or to cook it in the slow cooker.

For this recipe you need:

    • whole chicken (about 3 1/2 to 4 pounds)
    • 1 can jellied or whole berry cranberry sauce
    • 1 envelope onion soup mix
    • 1/2 cup water or French dressing

Easy enough, right?  We chose the French dressing and jellied cranberry sauce.   Next time we may use the water to give it more of a cranberry taste.  All you do is mix the sauce together and place it in the bottom of the slow cooker.  Place the chicken on top and cook on low for 6-8 hours.  Near the end of the cooking, spoon the sauce on top.  We also put some of the sauce inside the chicken and spooned the sauce on from the get go and multiple times throughout.  The result?

The most tender fall off the bone chicken ever!

Of course it would be in a slow cooker, but it was so tender and so delicious! This recipe doesn’t have a lot of flavor, but it has just enough.  It makes me eager to make another chicken in our slow cooker either with the same sauce or another experiment!


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