Slow cookers are great for getting juicy, tender meat out of rough cuts. The slow cooking breaks down chewy fibers and is great for stewing meats in their natural juices. Still, even the biggest slow cooker fan will tell you that there are some things that just can't or shouldn't be done in a slow cooker. For example, there is no way of getting any kind of slow-roasted crust in a slow cooker — or is there?
In the slow cooker recipe below for tender garlic Parmesan herb chicken, we do just that. Using forks as a makeshift roasting tray, we lift the chicken out of its juices. Rather than stewing, the chicken cooks slowly and evenly as the hot air circulates around it. What you get is a light crust and an effect fairly close to a slow-rotating barbecue grill.
Pro tip: For a luscious sauce, pour the juices from the bottom of the slow cooker into a pot and bring to a boil. Lower heat and simmer until reduced by half. Turn off heat and stir in 2 tablespoons of butter. You're done!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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