I don’t use my crock pot nearly enough, so I decided to make a crock pot chicken for my main dish. I layered the bottom of the crock pot with sliced onions and baby potatoes (red bliss, purple & yukon), stuffed the chicken (under the skin and inside the cavity) with sliced blood oranges, onions &, and whole garlic cloves, then rubbed the whole thing with a spice mixture of garlic powder, salt, pepper, curry and garam masala. After 8 hours on low, it was succulently delicious, the meat literally falling off the bone, and the potatoes underneath had absorbed all of the wonderful chicken and spice juices.
Crock Pot Spice-Rubbed Chicken w/ Garlic, Onions & Blood Oranges
3 medium onions, sliced into thick rings
1 lb baby potatoes, sliced into thick rounds
1 cup vegetable stock or orange juice
2 blood oranges, sliced into rounds
8 garlic cloves
1 whole fryer (4-5 lbs), rinsed & giblets removed
1 tsp garlic powder
1 tsp garam masala
1 tsp curry powder
1/2 tsp black pepper
1/2 tsp sea salt
- Layer bottom of crock pot with 2 of the sliced onions and all of the sliced baby potatoes. Add soup stock/orange juice.
- Stuff remaining onion slices, blood orange slices and garlic under chicken skin and inside cavity. Combine spices. Place chicken in crock pot and rub all over with spice mixture.
- Cover and cook 8-10 hours on low.
Grand total: $21.90; serves 8