Experiments With The BBC Slow Cooker
(or, why the changing room smells like chicken…)
Slow-Cooked Whole Chicken With Brussel Sprouts
Cooked this yesterday with great success. Chicken turned out pretty moist, brussels sprouts were super-buttery-deliciousness. Butter / onion / chicken juice sauce resulting at the bottom of the crock pot was fabulous spooned over the top of the chicken.
Ingredients
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 roasting chicken (4-5lbs)
- 1 cup onion, chopped
- 1/2 stick butter
- brussels sprouts (however many will fit into your slow cooker!)
Equipment
- 3.5 quart Cuisinart slow cooker (any slow cooker should do!)
- Utensils sufficient for manipulating whole hot chicken (plastic cutlery not helpful!)
Directions
Mix together all spices in small bowl. Clean chicken and remove giblets. Pat chicken dry, then coat with spice mixture.
Chop onions and place in bottom of crock pot. Put about half the butter underneath the chicken. Place chicken on top of onions and smack globs of remaining butter on top. No additional liquid is required — the melted butter and chicken juices will be sufficient to keep everything moist.
Cook for 4-8 hours on low setting. (My chicken was still moist after being cooked on low for 5.5 hours, then kept on the “warm” setting for at least 3 hours after that before consumption. I did turn it upside down to submerge the breast meat in juices after approximately 5 hours.)
30 minutes before end of cooking, throw in brussels sprouts – try to get them down into the bottom (in my little 3.5 quart-er, I had to shove them down to get them under the chicken, since the chicken took up most of the pot already.)
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Inspired by Whole Chicken Crockpot Recipe at Recipezaar
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