This recipe was amazingly simple. The chicken is moist and falls off the bone, and the best part is coming home to a house that smells like supper.
- 1 whole chicken, giblets removed, rinsed
- 1 large onion
- 1/2 stick butter, cubed
- seasonings to taste (I used salt, pepper and paprika)
Chop the onion and place it in the bottom of the slow cooker. Place the chicken on top of the onion and sprinkle on the seasonings. Place the butter around and on top of the chicken. There’s no need to add liquid. Cover and cook on low for 8 hours. After the time is up, remove the chicken from the slow cooker to rest. It will fall apart, so use a big spoon to get it out. Remove the liquid that has accumulated and use it to make gravy. Skim off the fat from the broth.
- 3 Tbsp of the skimmed fat or butter
- 3 Tbsp flour
- broth from cooking the chicken (about 2 cups)
- salt and pepper to taste
Whisk together the fat and flour in a sauce pan. Add in the broth from cooking the chicken, season, and stir over low heat until thickened. Serve with the chicken and mashed potatoes or rice.