Friday, September 28, 2012
Jewish Cajun Whole Chicken in Slow Cooker/Crockpot
Cool Fall weather always make me crave chili's, soups, stews, braised meats, and slow cooker/crockpot meals. While most people tend to only use their slow cooker/crockpot in the Fall and Winter, I actually use mine all year long, I really depend on it when it is super hot, I do not use my oven much in the summer at all. The reason I call this Jewish-Cajun is because so many Jewish & Cajun meals have carrots and onion as the base for there meals, I did not have any celery or I might have used some, but I am not sure how celery would have held up so many hours in a slow cooker/crockpot.
1 6 Quart Programmable Oval Slow Cooker/Crockpot
1 Large Onion Quartered
12 Ounces Frozen Sliced Carrots
Fat Free Cooking Spray
3.5 - 5LB Whole Chicken, Rinsed, Patted Dry and Insides Removed
1 TSP Canola Oil
Small Bowl for Mixing Spices
1/8 TSP Sea Salt
4-6 Whole Garlic Cloves or Minced Garlic Equivalent
2 TBSP Morton & Basset Cajun Spice Blend (Love these as they are Salt-Free, No MSG, No Irradiation)
If you can't find this brand then use equal amounts paprika, celery seed, garlic, basil, cayenne, white pepper, thyme & parsley to make your own rub for this chicken.
3 TBSP Lighthouse Freeze Dried Poultry Herb Blend (Love these Herbs as they are Salt-Free)
This is Usually Cheaper in Store then there website, and you can usually print coupons from the site as well
If you can't find this brand then use equal parts dehydrated onions, thyme, sage, marjoram, spring onions, garlic, & rosemary to make your own herb blend
Spray Slow Cooker/Crockpot Bottom and Sides With Cooking Spray
Place Quartered Onion on Bottom of Slow Cooker/Crockpot
Spread Frozen Carrot Slices on Top Of Onion
Rub Canola Oil All Over Dry Chicken
Cut a Slit in Each Section of Chicken And Stuff It With the Whole Garlic Cloves or With Minced Onion
Mix your spices in Small Bowl
Rub Spice Mixture All Over Chicken
Place Chicken Upside Down in Slow Cooker/Crockpot on top of Carrots &a Onion
Cook on Low for 7-9 Hours Depending on Whether You Use a 3.5 or 5 LB Chicken
The carrots & onions actually make a little broth with the juices of the chicken after cooking.
If you like you can save the bones and use them to make a stock or spaghetti sauce for the future.