How to Slow-Cook a Tasty Herb Whole Chicken

by Rollie Brandt

If you like to fill your house with a wonderful aroma.... If you like a chicken that's fall-apart tender... If you enjoy easy all-day slow cooking.... This is a recipe to try!

Supplies

  • 3-4 lb. Whole Chicken
  • 3 Tablespoons Butter
  • ¼ Cups Sour Cream or Lean
  • 1 Teaspoon Soy Sauce
  • 1 ½ Tablespoons fresh minced parsley
  • 1 Teaspoon Dried Rosemary crushed
  • 1 Teaspoon Dried Basil crushed
  • ½ Teaspoons Rubbed Sage
  • ¼ Teaspoons Ground Black Pepper
  • ¼ Teaspoons Garlic Powder
  • Instructions

    Step 1

    The recipe I had called for "garden-flavored whipped cream cheese." That might be good! I didn't have it handy so I substituted sour lean.

    Step 2

    Wash chicken well. PAT DRY (this makes it brown better) I use a clean towel and dry well. Sprinkle cavity generously with salt & pepper and a little parsley.

    Step 3

    I love to keep one of my garden parsley & Basil plants over winter so I have a supply of FRESH! This herb cutting scissor was a gift from my sister and it works great!

    Step 4

    Mix herbs, butter, etc, forming a paste. Spread onto bottom of chicken before placing it into slow cooker. Spread remainder on top.

    Step 5

    Cover and cook on high 3 hours. Then turn to low for remaining 4-6 hours until tender.

    Step 6

    Our's was so tender, I simply scooped off each drumstick and wing, then lifted the cavity out and served in a serving dish. VERY TENDER!