Garlic and Dijon Slow Cooker Chicken

Tender garlic and dijon slow cooked chicken, finished off under the broiler to create the perfect crisp skin.

Garlic and Dijon Slow Cooker Chicken Recipe from bakedbyrachel.com

Did you hear that 24 is coming back for another run?! 12 episodes next May. I know it’s week old news but I’m still excited about it. I’m looking forward to getting wrapped up in the saga of Jack Bauer all over again. It’s kind of torturous to watch a single episode at a time. I guess that’s why when we first started watching the show, we were lucky it was on DVD and got to watch several episodes at a time. Whenever a disc arrived, we knew what our Saturday or Sunday plans were going to be. Sit down and watch Jack Bauer save the day. Because he always did. You expect that of him. Failing isn’t an option.

It’s that time of year when shows are getting axed for next season. Not a big deal this year for me. I’m pretty sure last year there were a few that annoyed me. The only one that really stood out to me this year was Last Resort. It wasn’t our favorite show by a mile but we enjoyed watching it. I suppose it didn’t really have much left that could be done but who knows.

I’ll be sad when other shows end. Like next year How I Met Your Mother is ending. And they just revealed who Ted’s wife and mother of his future children will be. They’ve only been taunting us with that for seemingly ever – right?

Do you have a favorite show or shows? Did it make the cut?

Garlic and Dijon Slow Cooker Chicken Recipe from bakedbyrachel.com

So this chicken… have you ever roasted a chicken? It’s super easy, but I made it easier. I took the concept from Julie and threw it (not literally) into a slow cooker and let that baby do all of the work for me. Okay… most of the work. Just a bit of seasoning and then the slow cooker does 95% of the cooking. It’s finished off in the oven, broiling the skin to a beautiful deep golden color. Crisp skin is basically a must when we’re talking about chickens.

The result is a tender and flavorful chicken with perfectly crisp skin. I love this method and will stick to it in the future because it gives absolutely perfect results. Plus, you can’t beat making a chicken while you’re at work, out shopping or even doing something anything other than cooking and monitoring the oven. The majority of the country is heating up, so why have your oven heat up the house for over an hour when you can use your slow cooker?

Don’t save roast chickens for cool weather months. Enjoy them year round with this simple recipe and method!

Perfect compliments to this recipe:
Sausage and red pepper stuffed mushrooms
Spicy stuffed mushrooms
Parmesan and onion dinner rolls
Garlic knots
Clover rolls
Parmesan roasted potatoes
Parmesan scalloped potato stacks
Potatoes au gratin
Creamy garlic mashed potatoes

Garlic and Dijon Slow Cooker Chicken

Tender garlic and dijon slow cooked chicken, finished off under the broiler to create the perfect crisp skin.
Prep Time10 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 4.5 lb whole chicken
  • 1 medium onion
  • 4 celery stalks
  • 5 carrots
  • 1 lemon
  • 5 garlic cloves divided
  • 2 Tbsp unsalted butter softened
  • 3 Tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • Create a bed of carrots and celery stalks in the bottom of the slow cooker bowl.
  • Prepare chicken: remove neck and giblets, discard. Rinse inside and out well, pat dry. Sprinkle inside with salt and pepper. Add a quartered lemon, onion and 3 smashed cloves of garlic. Tie legs together with kitchen twine. Place chicken on a bed of carrots and lettuce.
  • In a small bowl, mix together softened butter, Dijon mustard, 2 cloves garlic minced, salt and pepper. Cover the outside of the chicken and under skin with the Dijon paste. Place chicken in slow cooker, cover and cook on high for 4 hours.
  • Carefully transfer to a broiler safe pan. Broil for 5-8 minutes or until sufficiently browned, but not burnt. Check temperature of breast meat to ensure it reaches at least 165°F. If needed, cover chicken with foil, reduce oven temperature to 350*F and continue cooking until internal temperature rises.
  • Allow chicken to rest for 5-10 minutes before carving. Enjoy immediately or store in a covered container, chilled for up to several days.

Notes

An original recipe from Baked by Rachel

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