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Chicken, Crockpot Secret Ingredient (M, KLP, TNT)
Source: Self
Serves: 6

2 to 3 lbs. whole chicken, cut into pieces or left whole
1 clove garlic (small)
8 sprigs fresh tarragon (or less) or 1 tablespoon dried tarragon
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chicken broth
2 tablespoons pure vanilla extract or 1 vanilla bean, split and seeds scraped from it

Wad up three pieces of aluminum foil into fist-sized pieces and place them in the bottom of the crockpot or slow cooker.

Rinse the chicken and pat dry with paper towels.

Rub inner cavity with garlic clove. With your fingers, gently loosen breast skin and insert a tarragon sprig under the skin of each breast. Stuff remaining sprigs in inner cavity and truss with kitchen twine. Rub the chicken all over with salt and pepper.

Place the chicken on top of the foil.

In a small bowl or cup measure, combine the broth and the vanilla. Pour over the chicken, into crockpot.

Set crockpot (slow cooker) to high for 1 hour then turn down to low for 8 to 10 hours.

This turns out just like roasted chicken.

The foil keeps it from cooking in its own juices, and the chicken browns just like you roasted it in the oven.

Posted by Mirjam Dorn

Nutritional Info Per Serving: Calories 342, Calories from Fat 216, Total Fat 24.1g, Saturated Fat 6.9g, Polyunsat. Fat 5.2g, Monounsat. Fat 10.1g, Cholesterol 110mg, Sodium 232mg, Potassium 315 mg, Total Carb. 0.9g, Dietary Fiber 0.1g,Protein 26.2g