crockpot – Cooking through the seasons: the adventures of a San Diego Gastronaut.

Guys,

I LOVE crockpot cooking. You can be a total badass and literally have very little to do with it, LOL.

Today’s post is about making a whole chicken (marinated overnight in soyaki sauce from Trader Joe’s and 1 bottle home brewed Go Padres Prellar Porter) in the crockpot for an awesome weekend dinner. I hope you enjoy!

STEP ONE-

As indicated marinate your chicken overnight in either

a. your favorite marinade

b. your favorite dark beer

c. a combination of both!

STEP TWO-
Next day add assorted vegetables, onions, some fresh rosemary and more soyaki sauce on top.

STEP THREE-
Cook on HIGH for 2-3 hours, then reduce heat to low for another 3 hours.

* vegetables may be removed during cooking time depending on desired texture – the shorter you cook them, the crispier they’ll be.*

NOTE – the chicken can be tested for readiness with a meat thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, and by cutting into the bird to assess pinkness.

STEP FOUR-Serve on platter and enjoy.

(note where I cut into the chicken to make sure it wasn’t pink 🙂 )

Discard any excess juice from crockpot.

Probably the best part about this meal (apart from being able to walk away from a cooking dinner for hours on end, is that the chicken is so large there’s tons of left overs. The next day I shredded the chicken for enchiladas!)

HAPPY EATING