The Humpherys Family

Slow Cooker Roasted Chicken

Recipe Added:  1/8/2015
1 Tbsp olive oil
2 onions, chopped
6 garlic cloves, peeled
1 tsp tomato paste
1 Tbsp flour
½ cup chicken broth
5 fresh thyme sprigs
2 bay leaves
1 4-5-lb chicken, neck & giblets removed
salt and pepper
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add onions, garlic, and tomato paste and cook until onions are softened, 8-10 minutes. Stir in flour and cook 1 minute. Slowly whisk in chicken broth, scraping any browned bits and smoothing out lumps; transfer to a 6-quart slow cooker.

Add thyme and bay leave to the slow cooker. Season chicken with salt and pepper and place, breast-side-down, in the slow cooker. Cover and cook on low until chicken is tender and registers 165 F on an instant-read thermometer, 4-6 hours.

Transfer chicken to a cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let the liquid in the slow cooker settle for 5 minutes, then with a slotted spoon skim fat off the surface. Strain liquid, discarding the solids, and season with salt and pepper to taste. Carve the chicken and serve with the sauce.
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