We went up to Germany a few weeks ago to get our things from storage and I was so excited to unpack our crock pot because it just makes life so simple. Pop a chicken in the crock pot in the morning and it's ready for dinner. Use the bones to make a bangin' broth (quick instructions here) in the crock pot overnight and you've got the foundation for a great soup for tomorrow's lunch ready to go. Hallelujah!
Anyway, the other day I was feeling inspired by MasterChef Australia, which might be my new favorite show (and now that it's over, I need a new show - anyone?). Normally, I watch MasterChef and I say to myself, "Self? You can totally make that croquembouche," and then I remember that a) I don't even eat half the ingredients in it and b) I am no Martha Stewart. However, the other day I watched an episode about chicken, and saw someone do something so simple that I was certain even I couldn't "stuff it up" (how great is that little Australian saying, by the way?)
The little trick, you ask?
A contestant put an herbed butter between the skin and the meat of the chicken he was going to bake. It makes the chicken juicy and flavorful, which sure as heck beats the salt and pepper chicken I had been making previously. I figured it would work just fine in the crock pot, so I set to work.
Rosemary chicken in the crockpot.
Wearing: boom boom room nail polish
First, you'll need your butter (I used 2T) and herbs (I just used a handful of rosemary). Mash the butter and then add your chopped herbs and mash it all together with a fork. Very technical, I know.
Put the herbed butter underneath the skin before cooking the chicken
I have a ton of pictures of me stuffing the mixture between the skin and meat, but I learned today that raw chicken pictures are revolting. So here's the finished product. You just put the herbed butter underneath the skin through the openings I've pointed out on the left. Press your fingers on top of the skin to get it to go in a little deeper and spread out.
Then, rub the remainder of the herbed butter on the top, and add some salt and pepper. Put the chicken in the crockpot on high for 8 hours (depending on the size of your chicken). That's it!
If you want a crispy skin, just stick it in the oven on the broil setting for 15 mins or so.
Crockpot rosemary chicken
I served the chicken with mashed butternut squash and steamed broccoli. Easy! Thank you, MasterChef Australia!
Crockpot chicken
Let's talk: Do you have any favorite crockpot meals? Or favorite ways to cook chicken? Do you watch MasterChef Australia? Can we just talk about how different the Australian show is vs the American one? They're all so nice in the Australian one, and the Americans all hate each other! The drama!