There are my 2 fav chicken recipes! I got them off my Freezer Friendly group and have tweaked them to fit my family.
Crockpot Sticky Chicken
This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
I usually make 2 chickens and double all the other ingredients
3 Tbsp. raw honey
2 Tbsp. Tamari
2 tsp. finely minced ginger root
4 lb. whole roasting chicken
3 garlic cloves, minced
2 whole orange, sliced
1 lg onion, quartered
2 Tbsp. cornstarch/arrowroot
1/4 cup orange juice
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic, onion and orange slices inside chicken. Put chicken in the crock pot.
Combine honey, tamari and ginger root in small bowl and pour over chicken.
Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and basically falling off the bone.
Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce.
Herb Roasted Crockpot Chicken
This can also be done in the oven on low/250. I do it that way sometimes and make 3 of them so I have lots of leftovers for chicken pot pie, chicken salad, etc.
4 teaspoons Celtic sea salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried diced onion
1 teaspoon thyme
1/2 teaspoon garlic powder or 2 cloves fresh garlic
1 1/2 teaspoon black pepper
1 large roasting chicken
1 lg onion, quartered
2 tangerines, slices (can sub other citrus)
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken... put the onions & tangerines into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to10 hours and it will be falling off the bone tender.
During the last 2-3 hours, I add in whatever veggies I want. We use little red potatoes, carrots, parsnips, mushrooms, green beans, daikon root, etc.