Well this is it! This chicken is so easy to remove from the bone and the skin just comes right off…an excellent leftover slow-cooked chicken to use for another dish or meal!
At least a 3-1/2 qt. slow-cooker
Non-stick cooking spray
1.5 – 2 lb. whole chicken, neck or gizzards removed (if any)
Buttery spray, Smart Balance brand preferably
2-1/2 tsp. garlic powder
1-1/2 tsp. seasoned salt
1-1/2 tsp. poultry seasoning
1-1/2 tsp. paprika
1-1/2 tsp. onion powder
1-1/2 tsp. parsley flakes
1 tsp. ground black pepper
1 meat thermometer
Spray the inside of a slow-cooker crock with non-stick cooking spray. Cut off string (if any) on chicken and remove any excess fat and skin. Place chicken with legs up into slow-cooker crock. Cover entire chicken with buttery spray. Sprinkle seasonings; covering the visible parts of the chicken with the garlic powder, seasoned salt, poultry seasoning, paprika, onion powder, ground black pepper and parsley flakes. Cover and cook on high for at least 3-1/2 to 4-1/2 hours, or until an inserted meat thermometer into the thigh of the chicken reads at least 180 degrees. Turn slow cooker heat to low until ready to serve.
Serve immediately; saving any leftover chicken in a sealed container in the fridge.
Karen’s Note: To make a chicken gravy from strained chicken drippings just make a flour roux/paste using 1/4 cup all-purpose flour and 2-3 Tbsp. water whisked into a paste in a 2-3 cup measuring bowl. Slowly add the strained (using a strainer to remove any skin, bones, etc.) drippings to the roux and whisk briskly until it is thickened as a gravy…CAUTION DRIPPINGS AND GRAVY WILL BE VERY HOT! Also, the gravy may taste wonderful, but it isn’t low fat, so go easy on the servings!