Kitchen notes · a little help before you start
Slow Cooker Chicken
Slow Cooker Chicken brings together whole chicken, lemon, and parsley. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 240 min
- Total
- 255 min
- Original yield
- Serves 4
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Get to know the ingredients
Whole chicken
Look at how this ingredient comes into the method: Remove the chicken from its packaging over the sink and allow the juices to run out.
Lemon
Look at how this ingredient comes into the method: Cut the lemon in half and then cut one of the halves into quarters.
Parsley
Look at how this ingredient comes into the method: Peel the garlic cloves and stuff them into the cavity along with the whole sprigs of parsley.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Slow Cooker Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Let the chicken rest for 10 minutes before cutting or serving. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Fold in at the stated step
Have the ingredient for folding in ready before you need it. Follow that mixing step as written, rather than putting every ingredient into the bowl at the start.
Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker and baking sheet. Read the first preparation step before you get going: Remove the chicken from its packaging over the sink and allow the juices to run out.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What check should I look for as it cooks?
Keep this part of the method in view: Set the broiler to its low setting and cook the chicken under the broiler (5-6 inches from the flame) until the skin is golden brown and crispy (5-10 minutes).
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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