Chicken for Mother s Day Slow Cooker

Chicken for Mother s Day Slow Cooker. This easy slow cooker chicken with just 5 things is an old-time recipe that helps you have fun on Mother’s Day without standing by the stove. It comes from how my grandma put fresh herbs under the chicken’s skin on big Sundays, then let it cook slow while the house smelled warm and yummy. The slow cooker makes a plain chicken look and taste like you worked hard all day: crispy golden skin, soft meat, and tasty juices at the bottom to pour on top.

Make a cozy Mother’s Day meal with this no-work chicken! Tuck herbs under the skin for grandma’s flavor. Slow cook for tender, juicy meat with golden skin. Serve family-style with juices over potatoes or noodles. Just 5 items, 6 servings—perfect for relaxing together.

Serves: 6

Ingredients

• 1 whole fresh chicken (4-5 pounds), take out giblets and dry it well

• 3 tablespoons olive oil or melted butter

• 2 1/2 teaspoons salt

• 1 teaspoon ground black pepper

• 1/3 cup chopped fresh herbs (like parsley, thyme, rosemary), split in half

Chicken for Mother s Day: Directions

1. Get the chicken ready: Take giblets out of the chicken if there. Dry the chicken super dry with paper towels, even inside. Dry skin helps it turn golden.

2. Mix the herbs: In a little bowl, mix chopped herbs, salt, and pepper. This mix goes under the skin and on top, like grandma did.

3. Lift the skin: Put chicken breast up on a board. Slide fingers under skin on breasts and legs. Go slow so skin doesn’t rip. Make spaces for herbs. This makes pretty herb spots when cooked.

4. Put herbs under skin: Use half the herb mix. Rub it on meat under skin over breasts and legs. Spread even. Push skin down to hold herbs.

5. Add oil outside: Rub oil or butter all over chicken outside, legs and wings too. Sprinkle rest of herb mix on top. Pat so it sticks to oil.

6. Put in slow cooker: Place chicken breast up in middle of cooker. No water needed. Chicken makes its own juices for tasty broth.

7. Cook slow: Cover. Cook on low 6-8 hours or high 3 1/2-4 1/2 hours. Chicken gets soft. Thigh inside hits 165°F. Skin looks tasty, juices at bottom.

8. Extra step for crispy skin: Lift chicken out with big spoons to foil pan. Spoon some juices on top. Broil in oven top rack 3-5 minutes till golden and crisp. Watch it! Herbs peek through.

9. Rest and eat: Wait 10 minutes before cutting. Pour juices to a bowl, skim fat if you want. Cut chicken. Spoon warm juices on each piece.

Serve right from cooker with juices on top. Great with mashed potatoes, green beans, or noodles to sop up drippings. Add salad or fruit. Warm rolls dip in juices. End with brownies or pie to stay at table.