I know, I’m WAY behind…see, I’m the Troop Cookie Manager for our *rather large* Girl Scout troop. And here, we get boxes of cookies from the very beginning, instead of taking orders, like back in the day. This is our initial delivery last year…

and we STILL had to pass out cookies EVERY DAY the first week! So, I’m sure you can imagine how much of my time just this takes…then there’s homeschooling Butter, the girls are both taking dance (3 classes on 3 different nights) and working and cleaning and…lol!

Thankfully, we still have to eat. That’s why so many of my pins and posts are about food. It’s really easy to find a great new recipe to try on pinterest and my family has been happily chowing down.
I can’t believe I never knew you could cook a whole chicken in the crockpot…but you can. And you don’t even need to add any liquid!

You can find the original recipe here at A Year of Slow Cooking. I made some modifications and I’ve detailed that in this recipe…

1 whole bone in chicken
1/4c salad dressing (I used Lite Italian)
salt and pepper (I always use garlic salt, except in baking of course)

I also used
1 whole head garlic, separated and peeled
gizzards, liver, neck, whatever the heck that junk is inside the chicken

Ok, this is super easy…are you ready? First, you get your husband to open the chicken and rinse it with cool water. Have him take out that junk they stick inside, but keep it. He can pat it dry with some paper towels too. Put the wierd stuff back inside. Put all the garlic cloves inside. You pour the dressing over it while he rubs it in. Salt and pepper it well.
You might be asking why I’m saying to have your husband do it…for me, cold meat makes my hands cramp up. I can’t even mix meatloaf (thank goodness for my Kitchen Aid!). So, when there is meat to be touched, I try to get Chops to handle it. He’s pretty accommodating. Also, if you have two people, you reduce the risk of salmonella on the salt and pepper and dressing…
Now, just pop that chicken in the slow cooker and cook 8 hours on low (overnight or all day I guess) or 4-5h on high. I use high because I don’t have to get it in until noon.
Try to resist the yummy chicken smell…
Since this was my first time with this method, I was a fool and tossed the juice from the crock pot. I wanted to get the chicken into a baking dish and crisp the skin a little. Next time, I’ll save the stock. I could cook a pork shoulder for BBQ in that!
Oh…roasting, lol! So, like 400 for 20 min…however brown and crispy you would like…
It was tasty! Very moist, though it still needed a little salt, so I will have to figure out how to salt it a bit more next time. Keeping the skin on and the juicy weird bits inside with the garlic really helped the flavor, plus now you have some roasted garlic cloves to spread on bread.
Serve with salad and smashed roasted potatoes.
Enjoy!