Slow Cooker Cooking

A couple of weeks ago, I purchased a Hamilton Beach no frills an 8 quart slow cooker.  I was worried it would be too big.  I was worried I would have trouble making recipes work for it that were designed for the smaller 4 quart size.  So far, it was wasted worry.  I also recently got a great deal on a used upright freezer.  I now have to fill it up.  I finally get to try all those recipes for fifteen days of freezer meals...many of which are perfect for the slow cooker.  I can also stock up on meat when it is on sale....especially with turkey season right around the corner. 

I have been able to try out my cooker twice now.  I made a 2 pound batch of pinto beans.   I also cooked a whole chicken.  Both turned out perfect.  I found a great chicken recipe I want to share here.  It will be my go-to recipe from now on. 

Here are the links (and here) to the recipes I basically followed.

This is what I actually did:

• 2 teaspoons paprika
• 4 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 large chicken (I used the Tyson chickens they sell in the 2-packs)

I sprayed the inside of the pot, put the mostly thawed chicken into the slow cooker, put the rub all over it and in the cavity, turned it on low, and left the house for the next 8 or so hours.  I came home to a perfectly tender chicken that did not have soggy skin and had about an inch of liquid at the bottom.  I was happy with the flavor.

Then I followed another suggestion in one of the links above.  I deboned the chicken and left all the extra stuff in the pot, added an onion, two stalks of celery, and two carrots and some bay leaves.  I also added a little salt, but I figured salt can always be added with future recipes.  I filled the pot up with water, turned it on low, and went to bed.  The next morning, I had chicken stock!  I strained it and let it cool.  I skimmed some of the fat (got too impatient to wait until it was cold and easy to get off).  Then I divided to stock into several small plastic containers.  And now that I have a new freezer, I have a place to keep them until the next time they are needed.  I no longer have to buy it in the can...which is nice with cold weather and holidays just around the corner.

I can't wait to make more use of my slow cooker.  It will actually come in really handy the next several days.  The igniter for the bake setting on my oven has been out, and it has been difficult to find the replacement.  Even when I get back in working order next week, this chicken recipe is officially my go to approach.  No more turning the oven up to 450 degrees and then turning it down.  No more dry chicken at 350 degrees.  No more oven to clean as a result of grease  (don't always trust the results of comparison testing when researching online...).  I did not even have to butter or oil the chicken.  So it is also a healthier way to prepare it.