This turn out pretty good and moist.. The only thing about it was the skin was soft not "hard" like it would be at the store if you'd buy one. Gil thought maybe you could broil it for a few minutes after it's cooked it would harder up the skin if you like it that way..
http://skinnyms.com/slow-cooker-chicken-pot-roast/
Servings: 6 | Calories: 178 | Total Fat: 3 g | Saturated Fats: 1 g | Trans Fats: 0 g | Previous Points: 3 | Points Plus: 2 | Cholesterol: 37 mg | Sodium: 304 mg | Carbohydrates: 2 g | Dietary fiber: 3 g | Sugars: 3 g | Protein: 16 g
Ingredients
1 large roasting chicken
2 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons fresh thyme
1 teaspoon black pepper
1 teaspoon paprika
Kosher or sea salt to taste
2 stalks celery
1/4 cup water (optional) We added half a can of Chicken Broth instead of water 1 cup baby carrots 2 medium potatoes, cut into 1" cubes
Directions
This beautifully browned chicken was cooked in my Set 'n Forget Slow Cooker. I love this slow cooker because you simply add the chicken, put the probe in the fatty part of the thigh and set the probe to 165 degrees. The chicken cooks to the set temperature and switches to warm when done. Rinse and pat dry chicken. Rub the outside of chicken with olive oil. Combine spices and rub on the outside of the chicken. Place minced garlic in the cavity along with a little more salt and pepper. Add water to the slow cooker, next the celery and the chicken on top, breast side up. The celery prevents the chicken from browning too much on the bottom. Add carrots and potatoes around chicken. Cover and cook on low 4-6 hours or until chicken has reached an internal temperature of 165 degrees and veggies are tender. Use a meat thermometer to check for doneness or pierce with a fork, to make sure the juices run clear. For extra browning, carefully remove chicken from the slow cooker, place in a large roasting pan and broil until desired color has been reached. Garnish chicken with fresh thyme, if desired. Note: Adding water is not necessary, but I like to add 1/4 cup for additional moisture. Tip: Cook with skin for additional moisture...just be sure to remove and discard before serving. With the Chicken I made up some Potatoes..
http://www.budgetsavvydiva.com/2012/06/parmesan-roasted-potatoes/
Parmesan Roasted Potatoes Gluten – Free
Ingredients
•2 pounds red potatoes, quartered
•1.5 Tablespoons of Olive Oil
•½ teaspoons garlic Powder •Salt – to taste
•½ teaspoon of pepper •1.5 tablespoon grated Parmesan cheese
Instructions
1.Preheat oven to 350. 2.Place all ingredients in a medium bowl and stir. 3.Bake uncovered for about 40 minutes or till golden brown. 4.Enjoy!
They didn't really cook to well for me they were kinda hard only a few soft ones.. I might have cooked them to long also I didn't have red potatoes so I used regular brown potatoes, next time will try making them with the Red Potatoes.. Maybe that makes a difference.
http://www.sixsistersstuff.com/2012/10/oven-toasted-ravioli-recipe.html
Ingredients:
1 (20 ounce) package refrigerated ravioli (found in the deli section)
2 eggs
2 tablespoons milk
3/4 cup Italian bread crumbs
1/4 cup grated Parmesan Cheese
Nonstick cooking spray
Directions:
Preheat oven to 375 degrees. Whisk together egg and milk in a small bowl. In another bowl, combine bread crumbs and Parmesan cheese. Dip each ravioli in the egg mixture and coat in the bread crumb mixture. Place on an ungreased baking sheet. Spray ravioli with cooking spray. Bake for 12-15 minutes or until golden grown. Serve with marinara sauce for dipping. These were good too also another one that I think cooked to long cuz they were hard too.. But still good.. We used the 5 cheese ravioli the ones we bought didn't have much cheese in them so Gil wasn't to big of a fan, but he still liked them.. They reheat pretty well too..
